I recently made the diet version of coconut shrimp: unsweetened coconut rather than sweetened and then baked rather than fried. I didn’t set out to do this on purpose … it just ended up that way.
Anyway, this post isn’t about the actual coconut shrimp, it’s about what I used the coconut shrimp as a vehicle for: three new dipping sauces. I’ve never made any of them before and the results were interesting, to say the least. Are you ready to dip? Let’s go!
Citrus Mustard Sauce: I’ve always liked the dipping sauce for coconut shrimp from Bahama Breeze so I figured “Why not?” I’m pretty sure this is also the first place I ever even ate coconut shrimp. I cut the recipe in third, added a bit less horseradish and a bit more lemon. Overall? I think this was my and Martin’s favorite (or at least, he ate it the most). And it did live up to its promise of being citrus-y and mustard-y. However, I can’t remember if it’s actually like what you’d get in the restaurant.
Homemade Cocktail Sauce: For some reason, hers looked more liquid-y than mine turned out, and this is even after I added a bit of water to thin it. Overall, very tasty but not as yummy as my favorite cocktail sauce yet (brand unknown, all I know is, I found it at the Whole Foods in NC and it’s not at the Whole Foods in CA!). I really want a big horseradish kick when I eat cocktail sauce and this didn’t deliver. Note: I didn’t add all the horseradish she called for, mainly because I added about 1/3 of a cup, started tasting and started worrying it might taste funny, so I stopped. It did pack a nice sinus-clearing hit though!
Sweet Chili Mayo: I also really liked this one but couldn’t get over how I was essentially eating straight up mayo. I guess I did save some calories on the shrimp, though?!
Overall, I thought these were all delicious and took minimal amounts of effort, thanks to an immersion blender. I would definitely like to try making coconut shrimp (with sweetened coconut!) again and I would make these sauces again to accompany them.