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Coconut Shrimp with Fruit Dipping SauceCoconut Shrimp with Fruit Dipping Sauce
Coconut Shrimp with Fruit Dipping Sauce
Coconut Shrimp with Fruit Dipping Sauce
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Recipe - Dearborn Market
CoconutShrimpwithFruitDippingSauce.jpg
Coconut Shrimp with Fruit Dipping Sauce
Prep Time25 Minutes
Servings6
Cook Time18 Minutes
Calories440
Ingredients
3 1/2 cups sweetened coconut flakes
1/2 cup all-purpose flour
1/2 cup cornstarch
2 tsp baking powder
1/2 tsp salt
2 large eggs
2/3 cup ice water
2 lbs raw 16-20 count tail-on peeled and deveined shrimp, thawed if necessary
garlic clove, minced (about 1 teaspoon)
green onion, finely chopped (about 1 tablespoon)
1 cup peach, mango or apricot marmalade or preserves
1 Tbs distilled white vinegar
Nonstick cooking spray
Directions

1. Prepare Coconut Shrimp: Preheat oven to 375°. Spray rimmed baking pan with nonstick cooking spray.

 

2. Place coconut in wide, shallow dish. In separate wide, shallow dish, stir flour, cornstarch, baking powder and salt until well combined. In small bowl, whisk eggs; add eggs to flour mixture and whisk until well combined. Add ice water and stir until well combined.

 

3. Holding shrimp by tail, dip shrimp in flour-egg batter to coat both sides, allowing excess batter to drip off; dip shrimp in coconut to coat both sides and place on prepared pan.

 

4. Bake shrimp 10 minutes or until tops are golden brown. Spray shrimp with nonstick cooking spray; turn shrimp and bake 8 to 10 minutes longer or until golden brown.

 

5. Meanwhile, prepare Fruit Dipping Sauce: In small bowl, stir all ingredients until well combined. Makes about 1 cup plus 2 tablespoons dip. Let shrimp stand 5 minutes before serving with dipping sauce.

 

Nutritional Information
  • 20 g Fat
  • 19 g Saturated fat
  • 220 mg Cholesterol
  • 1151 mg Sodium
  • 43 g Carbohydrates
  • 4 g Fiber
  • 24 g Protien
25 minutes
Prep Time
18 minutes
Cook Time
6
Servings
440
Calories

Shop Ingredients

Makes 6 servings
3 1/2 cups sweetened coconut flakes
Bowl & Basket Shredded Coconut, 6 oz
Bowl & Basket Shredded Coconut, 6 oz
$1.99$0.33/oz
1/2 cup all-purpose flour
Gold Medal All Purpose Flour, 5 lb
Gold Medal All Purpose Flour, 5 lb
$5.29$1.06/lb
1/2 cup cornstarch
Argo 100% Pure Corn Starch, 16 oz
Argo 100% Pure Corn Starch, 16 oz
$2.79$0.17/oz
2 tsp baking powder
Davis OK Double Acting Baking Powder, 8.1 oz
Davis OK Double Acting Baking Powder, 8.1 oz
$4.79$0.59/oz
1/2 tsp salt
Morton Salt, Plain, 26 Ounce
Morton Salt, Plain, 26 Ounce
$2.29$0.09/oz
2 large eggs
Land O Lakes Brown Eggs, Large, 12 count
Land O Lakes Brown Eggs, Large, 12 count
$4.29
2/3 cup ice water
POLAND SPRING Brand 100% Natural Spring Water, 1-gallon plastic jug
POLAND SPRING Brand 100% Natural Spring Water, 1-gallon plastic jug
$2.79$0.02/fl oz
2 lbs raw 16-20 count tail-on peeled and deveined shrimp, thawed if necessary
Fresh Seafood Department Colossal wild Caught Shrimp, 1 pound
Fresh Seafood Department Colossal wild Caught Shrimp, 1 pound
$17.99/lb$17.99/lb
garlic clove, minced (about 1 teaspoon)
Fresh Garlic
Fresh Garlic
$1.12 avg/ea$4.49/lb
green onion, finely chopped (about 1 tablespoon)
Organic Scallions, 1 each
Organic Scallions, 1 each
$1.99
1 cup peach, mango or apricot marmalade or preserves
Bonne Maman Apricot Preserves, 13 oz
Bonne Maman Apricot Preserves, 13 oz
$6.99$0.54/oz
1 Tbs distilled white vinegar
Heinz All Natural Distilled White Vinegar, 32 fl oz
Heinz All Natural Distilled White Vinegar, 32 fl oz
$3.19$0.00/ml
Nonstick cooking spray
Pam Original Easy Cleanup No-Stick Cooking Spray, 6 oz
Pam Original Easy Cleanup No-Stick Cooking Spray, 6 oz
$5.19$0.87/oz

Nutritional Information

  • 20 g Fat
  • 19 g Saturated fat
  • 220 mg Cholesterol
  • 1151 mg Sodium
  • 43 g Carbohydrates
  • 4 g Fiber
  • 24 g Protien

Directions

1. Prepare Coconut Shrimp: Preheat oven to 375°. Spray rimmed baking pan with nonstick cooking spray.

 

2. Place coconut in wide, shallow dish. In separate wide, shallow dish, stir flour, cornstarch, baking powder and salt until well combined. In small bowl, whisk eggs; add eggs to flour mixture and whisk until well combined. Add ice water and stir until well combined.

 

3. Holding shrimp by tail, dip shrimp in flour-egg batter to coat both sides, allowing excess batter to drip off; dip shrimp in coconut to coat both sides and place on prepared pan.

 

4. Bake shrimp 10 minutes or until tops are golden brown. Spray shrimp with nonstick cooking spray; turn shrimp and bake 8 to 10 minutes longer or until golden brown.

 

5. Meanwhile, prepare Fruit Dipping Sauce: In small bowl, stir all ingredients until well combined. Makes about 1 cup plus 2 tablespoons dip. Let shrimp stand 5 minutes before serving with dipping sauce.