Best 5 Volcanic Shrimp With Dipping Sauce Recipes

VOLCANIC SHRIMP WITH DIPPING SAUCE

Steps:

• Combine and mix all dipping sauce ingredients in a bowl and place in the fridge.
• Combine all marinade ingredients in a bowl. Place prawns in large sealable bag and pour marinade over. Marinate in fridge for 30 minutes.
• Remove shrimp form marinade and sprinkle with salt, pepper and olive oil. Let shrimp come to room temperature.
• Preheat grill to 450ºF.
• Place shrimp on grill and cook 2 minutes per side, until pink and firm.
• Remove from grill and serve with dipping sauce.

POACHED SHRIMP WITH DIPPING SAUCE

Steps:

• In a large saucepan, combine shrimp, 3 cups water, soy sauce, anise, peppercorns and ginger. Bring to a boil, then turn off heat and let sit, undisturbed, for about 30 minutes. If you are not serving right away, refrigerate shrimp in liquid; recipe may be prepared to this point a day before serving.
• When ready to serve, drain shrimp, and put on a platter. Whisk together hoisin and sesame oil in a small bowl; serve shrimp with this sauce.

SHRIMP WITH DIPPING SAUCE

Steps:

• In a large nonstick skillet, heat the first five ingredients for 30 seconds, stirring constantly. Add Shrimp and onions; stir-fry for 4-5 minutes or until shrimp turn pink. Combine sauce ingredients; serve with shrimp.

COCONUT SHRIMP WITH THE BEST DIPPING SAUCE

Steps:

• Rinse shrimp in cold water and pat dry with paper towels.
• Set up 3 shallow bowls. In the first, stir together 1/4 cup flour, 1/2 teaspoon garlic powder and 1/2 teaspoon salt. In the second, add eggs and lightly beat with a fork. In the third, combine 1 1/2 cups coconut flakes and 1/2 cup panko bread crumbs.
• Dredge shrimp in flour, dip in beaten egg and then finally dip in coconut crumb mixture using your hands to press the mixture onto the shrimp. Transfer to a Reynolds® Parchment Paper lined baking sheet and repeat with remaining shrimp. Once all of the shrimp are breaded, saute right away.
• Place a large non-stick pan over medium heat and add enough oil to generously cover the bottom. Once oil is hot, add shrimp and saute 2 to 3 minutes, flip and saute another 2 minutes until golden brown on both sides and shrimp is firm and pink. Cook in batches and don't overcrowd the pan.
• Stir together the sweet chili sauce and apricot preserves and serve with coconut shrimp.

TROPICAL SHRIMP DIPPING SAUCE

Steps:

• Mix the sour cream, pina colada mix, crushed pineapple, and sugar together in a bowl, stirring to dissolve the sugar. Refrigerate at least 30 minutes to chill and blend the flavors.