Orange Dipping Sauce for Coconut Shrimp

Orange Dipping Sauce for Coconut Shrimp

15
Valerie's Kitchen 274

"This is the perfect dipping sauce for coconut shrimp, similar to what is served in many restaurant chains. It would also be great with chicken strips. Add more or or less hot sauce according to taste."
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Ingredients

5 m servings 71 cals
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Original recipe yields 10 servings

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Nutrition

  • Calories:
  • 71 kcal
  • 4%
  • Fat:
  • 0 g
  • < 1%
  • Carbs:
  • 18.8g
  • 6%
  • Protein:
  • 0.1 g
  • < 1%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 169 mg
  • 7%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Reviews

15
  1. 18 Ratings

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Most helpful positive review

I substituted chicken tenders in a coconut shrimp recipe, and used this dipping sauce. This is a perfect blend of only 4 ingredients with NO cooking. t doesn’t get much easier than this. Tota...

Most helpful critical review

The flavor was too strong overpowering the coconut on the shrimp.

I substituted chicken tenders in a coconut shrimp recipe, and used this dipping sauce. This is a perfect blend of only 4 ingredients with NO cooking. t doesn’t get much easier than this. Tota...

really good. next time i might cut down the mustard in half.

Very good sauce. Quick and easy with few ingredients. Didn't have hot sauce, Dijon or honey on hand so I substituted Cajun seasoning, yellow mustard and agave. Came out great.

The flavor was too strong overpowering the coconut on the shrimp.

I make this over and over again to serve along with coconut shrimp also from this site.

Flavor was a tad sweet and I had to up the mustard ratio. Instead of tabasco I used a mustard based hot sauce (backdraft) and it was amazing. I served it with coconut crusted tilapia with farro ...

This was a perfect accompaniment with the coconut shrimp.

Taste great with coconut shrimp!

It seemed a bit to thick so I added not quite a 1/4 c. of garlic rice vinegar. It was amazing!