Ree Drummond makes crowd-pleasing coconut shrimp with a delicious dipping sauce that’s guaranteed to be a hit. The Pioneer Woman star’s appetizer recipe comes together in a snap since the shrimp cook so quickly.
Ree Drummond makes a coconut shrimp recipe with mango dipping sauce
“I’m getting ready to make you very hungry,” she teased. “These shrimp are going to be turned into the most delicious appetizer. And, best of all, they’re super quick. How perfect is that?”
Drummond made the easy dipping sauce for the fried coconut shrimp first. “So what I’m making is coconut shrimp. It’s a crispy fried shrimp with a delicious coating,” the Food Network star said. “And to go with it, a mango dipping sauce.”
She added diced fresh mango, barbecue sauce, honey, lime juice, and salt to a blender then blended the ingredients until smooth.
“It’s such a pretty color,” Drummond said. “And that is as complicated as this mango dipping sauce is going to get.” She poured it into a small serving bowl. “This is one of those things you can make well ahead of time and just stash it in the fridge. Just cover up the bowl and it’ll be all ready to go. Such a beautiful, thick sauce.”
Drummond shares her simple breading assembly line
The Pioneer Woman star explained the three components of her breading system. She combined corn starch, flour, salt, and pepper in one bowl. “This is such a common assembly line that I use,” she explained. “You got a dry ingredient, a wet, and then some kind of crumb.”
In a second bowl, Drummond beat together eggs and water to make an egg wash. In a third bowl, she combined panko breadcrumbs and sweetened coconut flakes.
“If you have never had coconut shrimp, oh boy, you’ve been missing out on a treat,” Drummond said. “You have got to try these sometime. They’re so easy to make. You can just whip them up for a weeknight, serve a salad with it —everybody devours them.”
Drummond added, “There is never one coconut shrimp left.”
‘The Pioneer Woman’ star fries the shrimp in two batches
Drummond dipped each jumbo shrimp in the corn starch and flour, shook off the excess, then dunked it in the egg wash, and coated it in the coconut and breadcrumb mixture.
Once breaded, she fried them in two batches for two minutes per side in a skillet filled with half an inch of hot oil. After frying, Drummond placed the shrimp on a paper towel-lined plate.
She arranged the appetizer on a serving platter with the dipping sauce, scattered lime wedges on the platter, and squeeze lime juice over the shrimp. “I can’t believe I made these delicious shrimp in such a short amount of time,” she marveled.
Go to Source