Shake off excess cornstarch. Working one shrimp at a time, lightly dip each piece of raw shrimp into the cornstarch coating all sides. ... juicy, and full of such great FLAVOR from the barbecue sauce and honey!! Place the shrimp on the greased wire rack. Place on prepared baking sheet and bake 14 minutes, gently flipping shrimp halfway through baking. Wash peeled and deveined shrimp, then pat dry with a paper towel. To coat the shrimp, arrange an assembly line with flour first, egg whites next and potato/coconut mixture last. Pat shrimp dry. Serve with baked coconut shrimp. Coconut Shrimp with homemade mango coconut dipping sauce is a fun and flavorful appetizer or snack that gives you a taste of the tropics. That’s where this sauce comes into play! Even if shrimp aren’t your thing THIS sauce needs to be in your life. Add chili sauce and Dijon mustard, stirring to combine. Repeat the dredging steps until all the shrimp are coated. Heat coconut oil in a large skillet (a cast iron skillet works great, if you have one) over medium high heat, until oil ripples. Follow by dipping the shrimp into the shredded coconut. While the shrimp are browning up in the oven, I throw together a quick dipping sauce made up of non-fat vanilla Greek yogurt, crushed pineapple, shredded coconut and a touch of salt. Warm in the microwave for 45 seconds. Whether you’re using it on wings, on meatballs, or dipping your coconut shrimp in it, you are going to fall in love with this recipe! It is easy to make coconut shrimp at home and creates an impressive appetizer to share with friends and family. Add cornstarch to a small bowl. To make the coconut shrimp dipping sauce, simply whisk together orange marmalade, sweet Thai chili sauce, salt, and cayenne pepper. For the sauce, place jam in a medium bowl. Step 4 For each piece of shrimp, dredge in flour, then egg whites and lastly in potato/coconut … It’s such a great sauce that you’re going to want to have it on hand at all times! Ingredients Needed Once you get the hang of it you can do 2 shrimp at the same time, holding one in each hand. Using one hand, coat each shrimp in the egg then place the shrimp in the coconut mixture and toss to coat with the other hand (this will keep your fingers from getting too goopy with ingredients). Fry shrimp about 1 minute per side, until golden brown. And in another shallow bowl, whisk together almond flour, coconut, salt and garlic powder. https://www.tasteofhome.com/recipes/coconut-shrimp-with-dipping-sauce Once all the shrimp are covered in coconut, lightly spray them with cooking spray on each side. https://www.allrecipes.com/recipe/218996/dipping-sauce-for-coconut-shrimp 5. Taking shrimp one at a time, dip in honey and then coat in coconut mixture. Whisk eggs in a shallow bowl. 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