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

FAQs

What is coconut shrimp sauce made of? ›

Fry the shrimp: I fry in canola oil because it's less expensive than coconut oil, but coconut oil will give you an extra pop of coconut flavor. Make the coconut shrimp sauce: Simply whisk together orange marmalade, sweet Thai chili sauce, salt, and cayenne pepper.

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. The shrimp can be butterflied prior to being coated. Panko bread crumbs or standard bread crumbs can be used, as can a mixture of both.

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.

Regardless of its origins, coconut shrimp has become a cherished part of our culinary landscape. The combination of sweet coconut and savory shrimp is a match made in culinary heaven. The tropical flavors likely contributed to its widespread appeal, especially in coastal regions where fresh seafood is abundant.

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.

This coconut shrimp recipe caters to a variety of diets, from carb-conscious to heart-healthy and diabetes-friendly. Low in calories and high in protein, shrimp is ideal for weight management and carb control.

The prep time is simple as all ready to eat items are. Preheat the over at 450 degrees and let cook from the frozen state for 12 minutes on a non stick sheet tray. Easy. Simple.

Trader Joe's Large Argentinian Red Shrimp are big, meaty shrimp, wild caught in the icy waters of Patagonia. Their natural red color (when raw) really makes them stand out visually; their rich, sweet flavor will have you coming back for more.

Claims have been made that coconut oil is a healthy substitute for a variety of other cooking oils; however, many still believe that it poses a health concern since 92 percent of its composition is saturated fat. What most people don't know is that not all saturated fat is created equal.

What is butterfly coconut shrimp? ›

Premium, peeled and deveined, tail-on shrimp are coated with a shredded coconut breading for a unique crunch with just the right sweetness, firm shrimp texture and impressive plate presentation.

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.

How do you make a dipping sauce for fried shrimp or fish sticks? Mix the catsup, lemon juice, Worcestershire sauce, and garlic in a small bowl. Add 1 tablespoon of horseradish. Taste and add more if desired.

In the United States and Canada it generally consists of, at a minimum, ketchup or chili sauce mixed with prepared horseradish. Lemon juice, Worcestershire sauce and Tabasco sauce are common additives, often all three.

Coconut aminos is a savory condiment used to flavor Asian-inspired recipes. It is similar to soy sauce but is usually lighter in color and tastes sweeter. If people like the flavor, they can substitute coconut aminos for soy sauce in recipes, helping to reduce the overall salt content of the dish.

Mix together Piña Colada mix, water, crushed pineapple, coconut, and powdered sugar in a saucepan. Heat on medium low temperature until sauce begins to simmer, stirring frequently. Let mixture simmer slowly 10 to 12 minutes. Mix cornstarch and water together, add to sauce, and blend well.