Beat egg whites until frothy in small bowl. Combine apricot preserves both vinegars paprika and Tabasco in a small saucepan over medium heat for 3 to 4 minutes stirring several times.

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Place coconut in a shallow dish.

Apricot dipping sauce. Transfer to small bowl. 12 cup apricot preserves no sugar added and all fruit 2 tablespoons lime juice. Add vinegar worcestershire sauce and orange zest.

2 egg whites or 1 egg beaten. Serve warm with coconut shrimp. For Apricot Dipping Sauce.

Place on a large ungreased baking sheet. Press each shrimp open and press slightly to flatten. 34 cup apricot preserves.

Heat until thoroughly blended. 1 teaspoon Dijon mustard. Serve immediately or can cover and refrigerate up to 2 days.

Ingredients 12 cup apricot preserves 1 tablespoon water 2 teaspoons fresh lime juice 2 teaspoons soy sauce 1 teaspoon Dijon mustard 14 teaspoon minced peeled fresh ginger. Egg wash as needed. Instructions Peel the skin from the ginger In a medium pan add all the ingredients and heat for 10 minutes When you see the apricot can be mushed easily turn off the heat.

1 12 teaspoons cornstarch. Mix together apricot jam and Thai dipping sauce. Put preserves in food processor.

1 tablespoon soy sauce. 34 cup barbecue sauce. 1 teaspoon minced garlic.

Oct 6 2018 - Apricot Dipping Sauce is a sweet sticky spicy sauce perfect for dipping but also works as a great glaze for anything barbecued. Then cover with plastic wrap and. Meanwhile to make apricot dipping sauce combine the apricot spread horseradish and teriyaki sauce in a small bowl.

Coat shrimp in cornstarch mixture then dip in egg mixture then roll in coconut crumb mixture. 2 teaspoons peeled and minced ginger. Stir till well combined.

2 tablespoons Dijon-style mustard. Place in small serving bowl and serve with coconut shrimp. 14 cup grapeseed oil.

BUTTERFLY each shrimp by cutting lengthwise slightly more than halfway through using a small sharp knife do not cut shrimp in half. 6 sheets phyllo dough. COMBINE cornstarch salt and cayenne pepper in small bowl.

Bake at 400 degrees for 15-20 minutes until coconut and crumbs are lightly browned. Transfer half of the cooked shrimp to a plate to cool.

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