Best Crispy Baked Coconut Zucchini With Mango Jalapeno Dipping Sauce Recipes

Crispy Baked Coconut Zucchini with Mango-Jalapeno Dipping Sauce image

Provided by Kare for Kitchen Treaty

Time 35m

Number Of Ingredients 14

1 pound zucchini (about 2 medium, sliced into 1/4-inch coins)
2 tablespoons white whole wheat flour or all-purpose flour
1 egg
1 tablespoon water
1 cup sweetened flaked coconut
2/3 cup Panko breadcrumbs
1/2 teaspoon Kosher salt
1/4 teaspoon ground black pepper
2 tablespoons olive oil (optional)
1 medium ripe mango (peeled and pitted (about 1 cup fruit))
1 jalapeno pepper
2 tablespoons fresh lime juice
1 tablespoon rice vinegar
1 tablespoon honey

Steps:

Preheat the oven to 400 degrees Fahrenheit. Line a large baking sheet with a silicone mat or parchment paper.
Place zucchini in a large bowl and sprinkle with the flour. Toss until all pieces are well-coated. Crack the egg into a bowl and add the water. Whisk with a fork until blended. Add the coconut, Panko, salt, and pepper to a third bowl and stir to combine.
Working with 2-3 pieces at a time, dip each flour-coated zucchini coin into the egg then transfer to the coconut-Panko mixture, dredging until both sides are covered with the crumb mixture. Lay on the baking sheet and repeat until all pieces are covered.
Drizzle with olive oil if desired - the results will be slightly crisper and more golden brown with a little oil. But I've skipped the olive oil in the past and the results are still delicious!
Bake until golden brown and fork-tender, 12-15 minutes.
While the zucchini is baking, make the Mango-Jalapeno Dipping Sauce. Add all sauce ingredients to a blender or food processor and puree until smooth. Add additional jalapeno pepper if desired. Any leftover sauce will keep in the refrigerator in an airtight container for 2-3 days.
Transfer cooked zucchini to individual plates and spoon sauce into dipping bowls to serve alongside.

Coconut Lime Shrimp W/ Mango Jalapeno Dipping Sauce image

Provided by chia2160

Time 35m

Yield 4 serving(s)

Number Of Ingredients 18

16 jumbo shrimp (shelled and deveined)
1/2-1 cup canola oil
2 cups coarsely crushed tortilla chips
7 ounces shredded coconut
1 cup flour
6 ounces beer (like corona)
1 tablespoon freshly squeezed lime juice
salt, to taste
cayenne pepper, to taste
1 large ripe mango, diced
4 jalapenos, seeded and chopped
2 tablespoons canola oil
1 tablespoon rice or 1 tablespoon red wine vinegar
1 pinch cumin (to taste)
1/2 sweet onion, diced
1 orange, juice of
salt and pepper, to taste
hot sauce, to taste (or tabasco sauce)

Steps:

Make the sauce first.
In a food processor or blender, mix all ingredients until blended.
For shrimp.
Crush Tortilla Chips until coarsely ground and mix with shredded coconut.you can use a processor if you have one.
Place mixture on plate and set aside.
In a bowl, whisk flour, beer and lime juice until blended and lump free.
Butterfly each shrimp by cutting down it's center.
In a skillet, heat canola oil.
Dip shrimp in beer batter and press each side in coconut mixture until heavily coated.
Place shrimp in hot oil and cook for 3-5 minutes on each side.
Cook in batches if the shrimp are very large.
Remove shrimp from oil and drain on paper towel to remove excess oil.
Or bake--.
Spray a pan with non stick spray, place in 475°F oven and bake for 6 minutes per side.
Fried or bakes, serve them with the mango jalapeño dipping sauce.

Baked Coconut Chicken Tenders with Mango Chutney Dipping Sauce image

Provided by Jeff Mauro, host of Sandwich King

Categories main-dish

Time 30m

Yield 6 servings

Number Of Ingredients 11

Olive oil cooking spray, for the rack and tenders
1/2 cup coconut flour
4 large eggs
1/4 cup coconut milk or 2 percent milk
Kosher salt and freshly ground black pepper
1 1/2 cups whole-wheat panko breadcrumbs
1 cup unsweetened shredded coconut
2 pounds chicken tenders
1 cup store-bought mango chutney
1/4 cup Greek yogurt
1 jalapeno, seeded and finely diced

Steps:

For the chicken tenders: Preheat the oven to 400 degrees F. Add a wire rack to a baking sheet and spray with cooking spray.
In 3 separate shallow bowls, create a 3-step breading process. In the first bowl, add the coconut flour. In the second bowl, whisk the eggs, milk and a pinch of salt to combine. In the last bowl, add the panko, coconut, 1 teaspoon salt and 1/2 teaspoon pepper and stir to combine.
Pat the chicken dry and add it to the coconut flour, shaking off any excess. Then dip it in the egg mixture, making sure to coat the chicken entirely. Last, lay the chicken in the panko mixture, turn it over and press into the breading to coat evenly. Place on the prepared rack on the baking sheet and spray with cooking spray. Bake until golden brown, 18 to 20 minutes. If the chicken is light in color, place under the broiler for the last 2 minutes of cooking time.
For the dipping sauce: Stir together the chutney, yogurt and jalapeno in a medium bowl.
Serve the chicken with the dipping sauce.