Coconut Shrimp with Dipping Sauce
There is nothing like the taste of coconut shrimp with dipping sauce. With two options for coconut shrimp dipping sauce this coconut shrimp recipe will be on your plate in 30 minutes total time.
Servings: 2
Calories: 645kcal
Ingredients
- 227 grams Shrimp cleaned, deveined
- Salt and Pepper to taste
- 1 cup Unsweetened Shredded Coconut
- 1 Egg
- 1 tablespoon vegetable oil for spraying shrimp on baking tray
Sauce 1 - Mayo Siracha Shrimp Sauce (Whole30 Friendly)
- 2 tablespoons Mayonnaise
- 1 tablespoon Hot Sauce
Sauce 2 - Sweet Chili Dipping Sauce (Paleo Friendly)
- ½ Orange (juice)
- 1 tablespoon of orange zest
- 1 teaspoon Honey
- 1 teaspoon Rice Vinegar
- Salt to taste
- Chili Flakes
- ¼ teaspoon Garlic Powder
- ⅛ teaspoon Corn Starch
Instructions
- Preheat oven or air fryer at 375 degrees F.
- Clean, devein and towel dry shrimp.
- Season egg wash with salt and pepper, then dip shrimp in egg was and coat with shredded coconut.
- Lay on baking tray and lightly spray cooking oil on shrimp.
- Bake or air fry for 10 to 12 minutes until crispy and golden brown.
Sauce 1 - Siracha Mayo (Whole30 Friendly)
- Combine mayonnaise and hot sauce and mix to combine using a spoon or small whisk.
Sauce 2 - Sweet Chili Orange Sauce (Paleo Friendly)
- Combine orange zest and orange juice in a small microwave safe bowl. Add corn starch. Heat in microwave for 20 seconds until thickened.
- Add honey, rice vinegar, chili flakes, and garlic powder. Season with salt.
- Add more orange juice if needed.
Nutrition
Serving: 1 | Calories: 645kcal | Carbohydrates: 21g | Protein: 33g | Fat: 49g | Saturated Fat: 28g | Polyunsaturated Fat: 19g | Cholesterol: 338mg | Sodium: 1655mg | Fiber: 8g | Sugar: 9g