Working one shrimp at a time, lightly dip each piece of raw shrimp into the cornstarch coating all sides. Taking shrimp one at a time, dip in honey and then coat in coconut mixture. For the sauce, place jam in a medium bowl. And in another shallow bowl, whisk together almond flour, coconut, salt and garlic powder. 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! Your pan should have enough oil in it to shallow fry the shrimp, about 1/2 inch deep. Place on prepared baking sheet and bake 14 minutes, gently flipping shrimp halfway through baking. Repeat the dredging steps until all the shrimp are coated. 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. Follow by dipping the shrimp into the shredded coconut. Wash peeled and deveined shrimp, then pat dry with a paper towel. It’s such a great sauce that you’re going to want to have it on hand at all times! 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. ... juicy, and full of such great FLAVOR from the barbecue sauce and honey!! Warm in the microwave for 45 seconds. Whisk eggs in a shallow bowl. 5. Even if shrimp aren’t your thing THIS sauce needs to be in your life. 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). Heat coconut oil in a large skillet (a cast iron skillet works great, if you have one) over medium high heat, until oil ripples. That’s where this sauce comes into play! Fry shrimp about 1 minute per side, until golden brown. Place the shrimp on the greased wire rack. It is easy to make coconut shrimp at home and creates an impressive appetizer to share with friends and family. Pat shrimp dry. To coat the shrimp, arrange an assembly line with flour first, egg whites next and potato/coconut mixture last. Shake off excess cornstarch. Ingredients Needed Add chili sauce and Dijon mustard, stirring to combine. Step 4 For each piece of shrimp, dredge in flour, then egg whites and lastly in potato/coconut … Dip shrimp in the whisked egg, then dip in coconut mixture, pressing in the coating on top the shrimp. To make the coconut shrimp dipping sauce, simply whisk together orange marmalade, sweet Thai chili sauce, salt, and cayenne pepper. Add cornstarch to a small bowl. Crispy coconut layered over fresh shrimp is baked in the oven rather than fried. Once you get the hang of it you can do 2 shrimp at the same time, holding one in each hand. Once all the shrimp are covered in coconut, lightly spray them with cooking spray on each side.