Volcanic Shrimp With Dipping Sauce Recipes

10 BEST DIPPING SAUCES FOR SHRIMP

Steps:

• Select your favorite recipe.
• Organize all the required ingredients.
• Prep a shrimp dipping sauce in 30 minutes or less!

VOLCANIC SHRIMP WITH DIPPING SAUCE

Steps:

• Combine and mix all dipping sauce ingredients in a bowl and place in the fridge.
• Combine all marinade ingredients in a bowl. Place prawns in large sealable bag and pour marinade over. Marinate in fridge for 30 minutes.
• Remove shrimp form marinade and sprinkle with salt, pepper and olive oil. Let shrimp come to room temperature.
• Preheat grill to 450ºF.
• Place shrimp on grill and cook 2 minutes per side, until pink and firm.
• Remove from grill and serve with dipping sauce.

COCONUT FRIED SHRIMP WITH DIPPING SAUCE - BOBBY DEEN

Steps:

• Dipping Sauce:.
• Add all the sipping sauce ingredients to a pot on a low temperature. Heat for 10 minutes, making sure you stir ingredients every few minutes.
• In a large, heavy pot, heat 2-inches of the peanut oil to 325degrees f. Or use a deep fryer.
• Meanwhile in a large bowl, whisk together the flour, salt, and baking powder. Add the water and whisk until smooth. Let the batter stand for 15 minutes.
• In a wide shallow bowl, toss the coconut and bread crumbs together.
• Put the shrimp into the batter. Remove the shrimp, 1 at a time, and dredge in the coconut mixture, pressing to help the cocnut adhere.
• Fry the shrimp in batches in the hot oil for 1 to 2 minutes or until brown. Use a slotted spoon to transfer the shrimp to a baking sheet lined with paper towels.
• Serve the shrimp with the dipping sauce.

SHRIMP WITH DIPPING SAUCE

Steps:

• In a large nonstick skillet, heat the first five ingredients for 30 seconds, stirring constantly. Add Shrimp and onions; stir-fry for 4-5 minutes or until shrimp turn pink. Combine sauce ingredients; serve with shrimp.

VOLCANO SHRIMP

Steps:

• Wash broccoli, remove and discard the stems.
• Cut the florets into small bite-sized pieces, about 2 inches in length.
• Place on a plate and set aside.
• Beat the egg whites and water together in a small bowl.
• Combine the cornstarch and flour in another bowl;season to taste with salt and white pepper.
• Heat a deep pan or fryer with 3 inches of vegetable oil to a temperature of 375 degrees.
• Meanwhile, dip the shrimp into the egg whites and then coat completely with the cornstarch flour mixture. Lay the shrimp out in a single layer on a sheet lined with waxed paper.
• Test oil by dropping in a few drops of cold water. If it quickly sizzles and pops, you're ready.
• Deep fry the shrimp, no more than 8 at a time, in the hot oil.
• When crisp and golden, transfer to absorbent paper to drain. It is important that the oil maintain a constant temperature of 350 degrees.
• Place the garlic, ginger, pepper flakes, and chopped garlic on a tray with the cup of wine.
• Place the hoisin sauce,honey, tomato paste, oyster sauce, chicken stock, vinegar and cornstarch in a small bowl.
• Have all these ingredients ready and near the stove for the quick action that will be required after stir-frying the broccoli.
• Heat a wok or large frying pan over a high flame.
• Add the peanut oil and swirl to coat the bottom.
• Quickly stir-fry the broccoli.
• In stir frying, keep the contents of the wok in constant motion, using a metal spatula or wooden spoon. This prevents browning and provides fast cooking.
• When the broccoli is bright green, after 1 minute, add 1/4 cup water and cover for 30 seconds.
• Make a ring of the broccoli around the edge of a platter and keep warm.
• Return the wok to the high flame.
• Add an additional tablespoon of peanut oil and cook the ginger, red pepper, and garlic.
• After 30 seconds add the white wine and reduce.
• Add the remaining sauce ingredients and bring to a boil.
• Taste and adjust seasonings, if necessary. You may also want to balance the flavors with additional honey or vinegar.
• When sauce becomes clear and thickens slightly, stir in the shrimp.
• Toss gently to coat.
• Add the scallions and pile the Volcano Shrimp in a mound in the center of the round platter with the broccoli.
• Serve immediately with steaming white or brown rice.