Spicy Creamy Coconut Salad Dressing

I smoked a few shrimp the other day since I already had the smoker going. I figured they’d be great in a Cobb salad, and I was right. For some reason, I was hankerin’ for a nice creamy dressing to top off the salad. But not any ole wimpy dressing. Something with a kick, something spicy. And something that makes you think about the tropics. Like coconut. I love the taste and creaminess of coconut so I made a spicy creamy coconut salad dressing that satisfied all of my cravings!

Spicy Creamy Coconut Salad Dressing

Nice And Coconut-y. And Spicy.

This spicy cream coconut dressing is really refreshing and spicy. It’s not only perfect on a salad, but is great as a dip for veggies. If it’s too thick for your liking just add a bit more mayonnaise or a splash of milk.

I love making and eating Cobb salads, specially in the summer when there are so many great ingredients to choose from. Check out my smoked chicken Cobb and my southwestern Cobb salads. They are all great!

Check out my new site, Dress My Salad, for more great salad dressing ideas!

These little sauce dipping cups are great for serving salad dressings. They keep me from over-dressing my salads, which is something I’m prone to do since I’m a dressing-aholic. They’re easy to clean up, too. And they’re also great for dipping nuggets, tenders or even chicken wings.

Also try my Cajun dip and salad dressing and my Honky Tonk sweet and spicy salad dressing.

Spicy Creamy Coconut Salad Dressing
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5 from 1 vote

Spicy Creamy Coconut Salad Dressing

This spicy cream coconut dressing is really refreshing and spicy. It’s not only perfect on a salad, but is great as a dip for veggies.
Course Salad Dressing
Cuisine American
Keyword coconut, homemade salad dressing, spicy
Prep Time 5 minutes
Total Time 5 minutes
Servings 1 cup
Calories 468kcal
Author Mike

Ingredients

Instructions

  • Whisk together all ingredients.
  • Refrigerate until ready to use.

Nutrition

Calories: 468kcal | Carbohydrates: 15g | Protein: 4g | Fat: 46g | Saturated Fat: 25g | Trans Fat: 1g | Cholesterol: 12mg | Sodium: 311mg | Potassium: 398mg | Fiber: 2g | Sugar: 7g | Vitamin A: 1427IU | Vitamin C: 5mg | Calcium: 45mg | Iron: 5mg

Nutritional values are approximate.

Coconut Fried Shrimp with Dipping Sauce

My wife and I stopped by Pappadeaux Seafood Kitchen outside of Cincinnati, Ohio, the other day. The food there is always absolutely amazing. We had their Coconut Shrimp with Cajun slaw and a dipping sauce, and it was beyond fantastic. Ever since then I have been jonesin’ for coconut shrimp. Now, this recipe for coconut fried shrimp with dipping sauce is not meant to be a copycat of the version from Pappadeaux. But, it’s still mighty tasty and comes with a great dipping sauce (don’t be afraid to double the recipe for the dipping sauce).

Coconut Fried Shrimp with Dipping Sauce

Don’t Overcook Them!

Be careful to not overcook the shrimp when you’re making these coconut fried shrimp with dipping sauce. They don’t take long to cook at all, just until they are just starting to turn golden brown. You will be rewarded for your efforts.

If I’m cooking for a crowd, I’ll break out my big deep fryer. But, if it’s just the two of us, I’ll fire up my Fry Daddy fryer. It’s the perfect size for both of us. It fries everything perfectly. And as an added bonus, it doesn’t use a lot of oil, which saves me money.

I get out my big deep fryer when it’s time to fry a large batch of food. It comes to temperature quickly and it maintains that temperature perfectly. It has a built-in oil filter and storage unit so I can re-use the oil several times.

Also try my copycat of Applebee’s Sriracha shrimp, Bayou fried shrimp, southern fried shrimp, Bubba Gump’s Dumb Luck coconut shrimp and my copycat of Bonefish Grill’s Bang Bang shrimp. Did I mention how much I love fried shrimp?

Just recently made some Parrot Bay coconut shrimp and it was fantastic!

Coconut Fried Shrimp with Dipping Sauce
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5 from 1 vote

Coconut Fried Shrimp with Dipping Sauce

This recipe for coconut fried shrimp is mighty tasty and comes with a great dipping sauce (don’t be afraid to double the recipe for the dipping sauce).
Course Appetizer
Cuisine American
Keyword coconut, deep-fried, dipping sauce, shrimp
Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Servings 4
Calories 518kcal
Author Mike

Ingredients

For the dipping sauce

For the shrimp

Instructions

For the dipping sauce

  • Combine all ingredients in a small pot over low heat. Stir occasionally while you make the shrimp.

For the shrimp

  • Combine flour, salt, and baking powder in a large bowl.
  • Whisk in the water and let set for 20 minutes.
  • In a shallow bowl or pie plate combine the coconut and bread crumbs.
  • Heat 2″ of oil in a Dutch oven or deep fryer to 325 F.
  • Add shrimp to the batter mixture and coat well.
  • Working in batches, shake off excess batter then add shrimp to the coconut mixture, Press lightly on the coating to get it to adhere, covering all sides of the shrimp.
  • Lower shrimp into the oil and cook 2-3 minutes until golden brown. Remove to a paper towel-lined plate.
  • Serve with warmed dipping sauce on the side.

Nutrition

Calories: 518kcal | Carbohydrates: 70g | Protein: 28g | Fat: 14g | Saturated Fat: 12g | Cholesterol: 286mg | Sodium: 1764mg | Potassium: 307mg | Fiber: 6g | Sugar: 41g | Vitamin A: 99IU | Vitamin C: 7mg | Calcium: 243mg | Iron: 5mg

Nutritional values are approximate.

Thai Peanut Chicken with Ramen

I had pretty low expectations when I started making this dish of Thai peanut chicken with Ramen noodles. I can’t say I’ve eaten a lot of Ramen noodles. They weren’t around when I was in college. Back then my staple was canned chili or soup when the dorm cafeteria wasn’t open.

Thai Peanut Chicken with Ramen

Cheap Ramen Is Great!

But, this Thai peanut chicken with Ramen takes those little Ramen noodles to a new level. This dish is fantastic. You have the freshness of the coconut, cilantro and lime flavors, with the smooth creaminess of peanut butter… all backed up with a hint of Sriracha on the stir-fried chicken. I’d make this again and again.

Also try my Ramen-seasoned potato chips. Yep, Ramen-seasoned potato chips. They’re fantastic!

This recipe was inspired by a recipe from College and Cook.

Thai Peanut Chicken with Ramen
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5 from 1 vote

Thai Peanut Chicken with Ramen

This dish takes those little Ramen noodles to a new level. This dish is fantastic. You have the freshness of the coconut, cilantro and lime flavors, with the smooth creaminess of peanut butter… all backed up with a hint of Sriracha on the stir-fried chicken. I’d make this again and again.
Course Main
Cuisine Thai
Keyword Asian, chicken
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings 2
Calories 1106kcal

Ingredients

  • 2 packages Ramen noodles chicken flavor
  • Sriracha chicken recipe below
  • Coconut peanut sauce recipe below
  • Green onion sliced, for garnish

For the chicken

For the sauce

Instructions

  • Cook the noodles per the package instructions.
  • Drain 80% of the water.
  • Stir in the seasoning packets.
  • Add in the cooked chicken and coconut sauces from below, stir, and serve garnished with green onion.

For the chicken

  • Heat the oil in a wok or skillet over high heat.
  • Mix the chicken with the Sriracha and the seasoning in a small bowl.
  • Sprinkle with the corn starch and combine.
  • Stir fry until the chicken is done. Remove from the heat.

For the sauce

  • Heat the milk in a small pan over medium heat.
  • Add in the peanut butter and stir until melted and smooth.
  • Add remaining ingredients. Warm through.

Nutrition

Calories: 1106kcal | Carbohydrates: 71g | Protein: 43g | Fat: 76g | Saturated Fat: 47g | Trans Fat: 1g | Cholesterol: 72mg | Sodium: 2000mg | Potassium: 1212mg | Fiber: 4g | Sugar: 4g | Vitamin A: 189IU | Vitamin C: 11mg | Calcium: 96mg | Iron: 11mg

Nutritional values are approximate.