Coconut Shrimp Summer Dipping Board
There’s something for everyone with this Shrimp, Dips and Veg recipe. Just cook up Gorton’s Coconut Shrimp and veggies, and serve with a few delicious dips for a meal that’s endlessly customizable.
Ingredients
Gorton's seafood
For the platter:
1 bag Gorton’s Coconut Shrimp
1/2 fresh pineapple, cut into chunks
2 ripe mangos, peeled and cut into chunks
1 zucchini, sliced
8–10 asparagus spears
1 red bell pepper, sliced
1 tbsp olive oil
Salt and pepper, to taste
Fresh mint leaves (for garnish)
For the Sweet Thai Chili Sauce:
1/2 cup sugar
1/2 cup water
1/4 cup rice vinegar
1 tbsp soy sauce
1–2 tsp minced garlic
1–2 tsp red chili flakes (adjust to taste)
1 tsp cornstarch mixed with 1 tsp water (optional, for thicker sauce)
Optional: additional dips of your choice (e.g., mango salsa, spicy mayo)
Preparation
Step 1
Prepare Gorton’s Coconut Shrimp according to package instructions.
Step 2
Preheat a grill or grill pan over medium-high heat. Toss pineapple, mango, zucchini, asparagus, and red bell pepper with olive oil, salt, and pepper.
Step 3
Grill produce in batches for 2–3 minutes per side, until grill marks appear and items are slightly charred and tender.
Step 4
Make the Sweet Thai Chili Sauce: In a small saucepan over medium heat, combine sugar, water, rice vinegar, soy sauce, garlic, and red chili flakes. Bring to a gentle simmer, stirring until sugar dissolves. If you prefer a thicker sauce, stir in cornstarch mixture and cook 1–2 more minutes until slightly thickened. Remove from heat and let cool slightly.
Step 5
Arrange crispy Coconut Shrimp and grilled produce on a large serving platter. Garnish with fresh mint leaves. Serve immediately with the Sweet Thai Chili Sauce for dipping.
Featured product
Gorton's Coconut Shrimp
