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Shrimp Sauce Recipes for Grilled Shrimp, Coconut Shrimp and More

Here you will find a collection of Shrimp Sauce Recipes for those of us who love to dip shrimp.

These recipes are perfect for Coconut Shrimp or for Grilled Shrimp too.

In my opinion, the sweeter sauces are the better dip for Coconut Shrimp.

With most of these recipes you can serve them chilled or heated. It is really a matter of preference. Try them both ways, you will be delighted!

Shrimp Sauce Recipes

Mango Sauce:
2 tbsp. mango marmalade (peach may be sub.)
2 tsp. Dijon mustard
2 tbsp. orange juice

Combine all ingredients until well blended. Chill until ready to serve.

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Tangy Mango Sauce:
1 large ripe mango, peeled and pitted
2 tablespoons rice vinegar (unseasoned)
2 tablespoons honey
1 teaspoon grated fresh ginger

Puree mango, vinegar, honey and ginger in a blender or food processor; set aside or refrigerate until ready to use.

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Sweet & Zesty Sauce:
1/2 c. honey
3 tbsp. prepared white horseradish

Mix ingredients together and chill until ready to serve.

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Spicy Apricot Dipping Sauce:
1 cup apricot jam
1/4 cup orange juice
1 tablespoon prepared mustard
1/4teaspoon ground red pepper (optional)

Melt jam in small saucepan over medium-high heat. Whisk in orange juice, mustard and red pepper. Serve warm.

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Apricot Dipping Sauce:
1/2 cup apricot preserves
1 tablespoon water
2 teaspoons fresh lime juice
2 teaspoons soy sauce
1 teaspoon Dijon mustard
1/4 teaspoon minced peeled fresh ginger

Purée all ingredients in a blender until smooth.

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Apricot Dipping Sauce 2:
1/2 cup apricot jam
2 teaspoons brown mustard
1 teaspoon prepared horseradish

Blend until ingredients and chill until ready to serve.

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Reduced Sugar Apricot Dipping Sauce:

2 tablespoons coconut milk
1/3 cup reduced-sugar apricot preserves
1 teaspoon spicy brown mustard

Whisk ingredients together and serve with your favorite coconut shrimp recipe.

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Mango Dipping Sauce:
1 fresh mango, chopped
1 cup sugar
1 cup orange juice
1/2 cup lemon juice
1½ teaspoons Asian chile sauce

In a small saucepan, stir mango, sugar, orange juice, lemon juice, and Asian chile sauce over medium heat. Bring to a boil until slightly thickened, about 20 minutes. Let cool.

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Honey-rum dipping sauce
2 cups whipping cream
3 ounces white rum
1/4 cup honey

In small pan, combine all ingredients. Boil 8 to 10 minutes, until mixture thickens enough to coat back of spoon. Cool to room temperature and serve with coconut shrimp.

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Gluten-Free Mango Dipping Sauce:
1 ripe mango, peeled and diced
1/2 cup gluten-free mayonnaise
2 tablespoons gluten-free Dijon mustard
1 teaspoon Frank's hot sauce OR your favorite gluten-free hot sauce
1 tablespoon fresh squeezed lemon juice

Stir all ingredients together and serve warm.

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Japanese Shrimp Sauce:
1 cup mayonnaise
3 tablespoons white sugar
3 tablespoons rice vinegar
2 tablespoons melted butter
3/4 teaspoon paprika
3/8 teaspoon garlic powder

Mix all ingredients together and chill.

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Tangy Shrimp Sauce:
3/4 c. chili sauce or ketchup
2 tbsp. prepared horseradish, drained
1 tbsp. lemon juice
1/2 tsp. salt
1/8 tsp. pepper
1/2 tsp. Worcestershire sauce

In mixing bowl, combine all sauce ingredients thoroughly. Refrigerate until chilled, covered. Stir once before serving.

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Here are some of the best Coconut Shrimp Recipes to go with your shrimp sauce.

Return to Shrimp Recipes home from this Shrimp Sauce Page

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