Best Coconut Shrimp With Honey Mustard Sauce Recipes

HAWAIIAN COCONUT SHRIMP

Steps:

• SAUCE: mix together all ingredients and set aside.
• SHRIMP: Peel and devein shrimp, leaving the tails on.
• Rinse and drain.
• In Bowl 1, place 1/4 cup all-purpose flour.
• In Bowl 2, mix 1/2 cup self-rising flour with club soda to form a batter.
• In Bowl 3, place flaked coconut.
• Holding each shrimp by the tail, dip in flour to cover, then in batter, and lastly in coconut.
• Place each shrimp on waxed paper, repeating process until all shrimp are battered and covered in coconut.
• At this point you can cover and refrigerate for several hours if you like, making it a quick-cook dinner later that day or the next day.
• In hot oil, deep fry several shrimp for about 1-2 minutes until coconut is lightly golden brown.
• Drain on paper towels.
• Repeat process until all shrimp are cooked.
• Serve with Honey Mustard Sauce.
• Note: Spicy cocktail (tomato-based) sauce is not good with these shrimp.

COCONUT SHRIMP WITH HONEY GINGER SAUCE

Steps:

• 1. whisk together lime juice, mayonnaise, honey, mustard and ginger for the sauce, cover and chill (can be made up to 6 hours ahead).
• 2. take half of the coconut and place in pie plate.
• 3. whisk together flour, beer, baking soda, salt, cayenne, and egg.
• 4. heat oil until it registers 350º F in a 6 quart deep heavy pot over medium high heat.
• 5. while the oil is heating dip each shrimp individually into batter, letting excess drip off, then dredge in coconut, coating completely and pressing gently to help adhere. Transfer to a plate and coat remaining shrimp in the same manner, adding additional coconut to pie plate as needed.
• 6. Fry shrimp, six at a time, turning once, until golden, about 1 minute. Transfer with a slotted spoon to paper towel to drain and season lightly with salt. Skim any coconut from oil and return oil to 350º between batches.

BAKED COCONUT SHRIMP

Steps:

• Preheat an oven to 400 degrees F (200 degrees C). Lightly coat a baking sheet with cooking spray.
• Rinse and dry shrimp with paper towels. Mix cornstarch, salt, and cayenne pepper in a shallow bow; pour coconut flakes in a separate shallow bowl. Working with one shrimp at a time, dredge it in the cornstarch mixture, then dip it in the egg white, and roll it in the coconut, making sure to coat the shrimp well. Place on the prepared baking sheet, and repeat with the remaining shrimp.
• Bake the shrimp until they are bright pink on the outside and the meat is no longer transparent in the center and the coconut is browned, 15 to 20 minutes, flipping the shrimp halfway through.

ORANGE DIPPING SAUCE FOR COCONUT SHRIMP

Steps:

• Mix orange marmalade, honey, Dijon mustard, and hot sauce in a bowl. Serve immediately or cover and refrigerate until serving time.

COCONUT SHRIMP WITH HONEY MUSTARD SAUCE RECIPE

Steps:

• For shrimp pour seltzer water into bowl. Add 1 C flour 1/4 C at a time whisking until smooth after each addition. In a deep pan heat oil over med ghigh heat to 350 degrees. Spread remaing 2 TBS flour in shallow dish spread coconut in a similar dish. Working with about 4 shrimp at a time dust each one with flour coat with batter and roil in coconut. Fry in hot oil 1 1/2 to 2 min or until golden brown. Remove from oil with tongs and place on paper towels to drain. For sauce combine sour crean Dijon mustard honey cayenne pepper and salt mix well

EASY COCONUT SHRIMP OR CHICKEN

Steps:

• Prepare chicken or shrimp.
• Heat oven 400° for SHRIMP.
• Heat oven to 450° for CHICKEN.
• Spray cookie sheet with cooking spray.
• Mix together coconut, bread crumbs, and pecans.
• Coat shrimp or chicken with yogurt.
• Roll the shrimp or chicken in the coconut mixture patting on so it is well coated. Place on cookie sheet and spray lightly with cooking spray.
• Bake shrimp at 400° for about 8 minutes, reduce heat to 350° and bake for another 8 -10 minutes or until golden.
• Bake chicken at 450° for about 15 minutes, reduce heat to 350° and bake for another 15 minutes or until golden.
• Serve with honey/mustard sauce.