Restaurant quality - flavorful fried coconut shrimp with dipping sauce that's got a touch of "sweet heat" Foolproof recipe - this works every time! Heat coconut oil in medium-size heavy frying pan over a medium-high heat. Pat shrimp dry with paper towels. This recipe makes about 18 large shrimp. Wash peeled and deveined shrimp, then pat dry with a paper towel. Simple ingredients - use fresh or frozen ; No-cook dipping sauce - just combine a few ingredients and you're good to go! Oct 5, 2020 - Explore Debbie Camargo-Lerma's board "Coconut shrimp dipping sauce" on Pinterest. Then coat with the coconut, leaving the tail uncoated. It’s no coincidence that in Chinese cuisine, fried foods are often served with tangy and sweet dipping sauces like duck sauce or plum sauce. Serve the coconut shrimp with a sweet chili dipping sauce: Truthfully, these days I just buy chili sauce, but you can also make your own “cheat sauce” with orange marmalade, apricot jam, and garlic chili sauce … Add cornstarch to a small bowl. Dredge each shrimp in coconut flour, then dip in egg mixture, and finally coat with coconut/panko mixture. Though coconut shrimp are great alone, a tangy, sweet dipping sauce with a hint of heat is the perfect match for this crispy shrimp hors d’oeuvre. Bake until the shrimp are cooked through and the coconut … Shake off excess cornstarch. Coat the shrimp in the flour mixture, shaking off any excess. Make sure oil is nice and hot before adding shrimp. See more ideas about Coconut shrimp dipping sauce, Shrimp dipping sauce, Cooking recipes. Fry shrimp, in batches, 3 minutes until golden and crisp. I serve 6 per person as an entree. Working one shrimp at a time, lightly dip each piece of raw shrimp into the cornstarch coating all sides. Dip in the egg and let any excess drip off. Place the shrimp, with the tail standing up, on the prepared baking sheet. Dip shrimp in the whisked egg, then dip in coconut mixture, pressing in the coating on top the shrimp.