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dipping sauce for coconut shrimp

Mix together the sweet chili sauce and marmalade in a small serving bowl. Place one shrimp into the reserved flour and coat well, making sure that the inside of the butterflied flap has also been coated. Just wondering if anyone has tried airfrying these….I’ve just bought a Philips Airfryer and thinking they may work in that…I would like to freeze them so I can just take a few out at a time and cook them from frozen ….will rate once I’ve tried recipe but good feeling it’s a winner…..thanx. I never would have thought of adding mustard to marmalade. Leftover coconut shrimp can be stored in the refrigerator for up to 3 days. Thank you for sharing that great review with me! If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption. Make sure the shrimp doesn't curl up tightly into a coil, that means it's overcooked and can be tough and rubbery. I imagine this might work as a glaze too if thinned out with some Karo or Lyle's syrup? You’re making me very hungry this morning , I know and I’m the same way. Other sauces that are perfect for dipping: Coconut shrimp make perfect appetizers, but they're also great as a side dish or a light main dish with a salad or a quick and easy pasta recipe. This post may contain affiliate links. The shrimp will cook best when there is room between the shrimp. The shrimp cooks fairly quickly. The best coconut shrimp recipe I’ve ever tried!!!! In the first, stir together 1/4 cup flour, 1/2 tsp garlic powder and 1/2 tsp salt. If you are allergic to, or don't like pineapple, substitute with orange marmalade. Hi Natasha! Hi Danah, I haven’t tried that but I think it could work to freeze. If this happens to you, The recipe calls for 4 cups of coconut...divide it in half; use 2 cups with a ¼ cup flour first; then, dump it and use the other 2 cups of coconut and the other ¼ cup flour. Tag me @sweet_tea_thyme on Instagram when you make this recipe. Thanks Natasha, again, for another great recipe! Usually the sweet chili sauces I find are too spicy for me…but this brand is perfect! Hi Sommer! If the coconut pieces are too long, give it a rough chop with a knife or a few quick pulses in the food processor. A classically trained chef, Eden has inspired home cooks into the kitchen with cultural comfort foods, easy family-friendly eats and sweets, and glorious spreads for date night and entertaining since 2015. Breaded, uncooked coconut shrimp can be stored in the freezer for up to 3 months. I’m totally gonna make this! Just a better flavor here. I used combo of Dijon and Stoneground Brown mustard. 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. This post may contain affiliate links. Simple No Roux No Flour Macaroni and Cheese, Creamy Old Fashioned Southern Butter Beans. I love to squeeze fresh lime juice over the top just before serving or serve with lime wedges and of course that amazing sauce. Thank you so much for sharing that with us! Ingredients for Shrimp Dipping Sauce: All you need to make an amazing coconut shrimp sauce is equal parts of sweet chili sauce and apricot preserves or apricot fruit spread. this link is to an external site that may or may not meet accessibility guidelines. I am definitely going to give this recipe a try, Natasha! Hi Sally, I don’t have a specific recipe using the same sauce but that sauce would be tasty with some breaded or deep-fried chicken fingers. Coconut Shrimp + Dipping Sauce. I was quick enough to get s few before they were gone! I was also hoping they’d be sweeter, like fresh coconut. It was so much easier than a frying pan with oil and tasted so good with the sauce. 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