Paleo Coconut Shrimp with Dipping Sauce Recipe - My Natural Family (2024)

FAQs

What is coconut shrimp sauce made of? ›

All you need to make an amazing coconut shrimp sauce is equal parts of sweet chili sauce and apricot preserves or apricot fruit spread. Simply stir to combine. The sweet chili sauce can be found in the Asian food section of the grocery store.

Crunchy coconut shrimp is typically prepared using shrimp that are coated with flour, placed in an egg wash, coated with a flaked coconut and bread crumb mix, and then deep fried.

It's not clear where crispy, crunchy, and nutty, coconut shrimp entered the snack-food lexicon—they might be Caribbean, possibly Polynesian, or most likely, a purely American tiki-bar invention—but they're popular enough that you'll find 'em everywhere from Thai restaurants to Irish pubs.

A restaurant favorite, coconut shrimp is sweet, crunchy and almost always deep-fried—hence its deliciousness. Next time you're tempted to order it, consider this: ONE coconut shrimp contains 126 calories and over 7 grams of fat. Mathematically speaking, that means more than 50% of the calories come from fat.

co*ckTAIL SAUCE:

2/3 cup / 160 g tomato ketchup. 1 tbsp mayonnaise. 1/4 tsp each mustard powder (or Dijon), onion powder, garlic powder, white sugar.

Yes, shrimp tails are edible. There's nothing dangerous, poisonous or unhealthy about ingesting them.

How Does Jumbo Coconut Shrimp Taste? Coconut shrimp combines the crispiness of breaded food with the sensation of shrimp tied together with a coconut punch. The coconut isn't mighty, so you can still enjoy the dish even if you don't like coconut.

No one really knows the origins of fried coconut shrimp, the crunchy, breaded kind that's served in chain steakhouses and beachfront restaurants, but its roots are likely found in the tiki bar culture, which was all the rage in the United States after World War II, when access to tropical produce like coconuts and ...

Golden, sweet, and crisp, coconut shrimp is a crowd-favorite finger food and it always flies off the serving platter especially if you serve it with spicy sweet dipping sauce. Coat raw shrimp in a flour mixture, then dunk into beaten eggs, then cover in your coconut breadcrumbs topping before frying.

What is jumbo coconut shrimp? ›

This perfected classic is a must try. Our hand-breaded shrimp come with a crisp, coconut flake coating and include a zesty marmalade dipping sauce! A simple yet tasty addition to your favorite dinner recipes.

Bake at 400°F for about 18 minutes. Flip halfway through. Coconut shrimp are ready to eat when crispy and golden brown.

If the shrimp is not eaten immediately, avoid letting it sit out at room temperature for more than two hours, as this speeds up the spoilage process. For freezing, flash freeze the shrimp by placing them in a single layer on a baking sheet and freezing for a few hours before transferring it into freezer bags.

Ingredients: Water, Sugar, Coconut Powder (Coconut Extract, Emulsifier: Sodium Caseinate), Salt, Soybean Oil, Coriander Powder, Onion Powder, Garlic Powder, Turmeric Powder, Modified Corn Starch, Spices, Stabilizer (E415).

Shrimp paste contains ground-up fermented shrimp and salt. It goes by a number of names, including prawn sauce, shrimp sauce, gapi, kapi, trassi or bagoong. Some imported shrimp pastes may have preservatives added as well, but most of the brands packaged and sold in North America contain only these two ingredients.

SHRIMP, BLEACHED WHEAT FLOUR, VEGETABLE OIL (CONTAINS ONE OR MORE OF THE FOLLOWING: SOYBEAN, CORN AND/OR COTTONSEED OIL), COCONUT (CONTAINS SULFITES), ENRICHED WHEAT FLOUR (WHEAT FLOUR, NIACIN, REDUCED IRON, THIAMINE MONONITRATE, RIBOFLAVIN, FOLIC ACID), WATER, POWDERED SUGAR, CONTAINS 2% OR LESS OF: SUGAR, MODIFIED ...

The taste sensation of coconut shrimp combines crispiness, sweetness, and the golden flavor of coconut. It's a perfect dish that can be paired flawlessly with a spicy-sweet dipping sauce or completely alone.