Ocean Innovation Appetizer Recipes

Gochujang Tossed Shrimp

Yield: 1

6 oz. Dipt’n Dusted Shrimp Tenders
2 oz. Gochujang Sauce
Chives, garnish
1. Cook shrimp per directions on package or until the internal temperature reaches 165°F.
2. Remove shrimp after cooking and place on paper towels to drain
3. Place Gochujang sauce in bowl, add shrimp and toss
4. Place tossed shrimp in serving dish and top with chives

Buffalo Shrimp

Yield: 1
Dipt’n Dusted Shrimp Tenders or Popcorn Shrimp – 6 oz. 
Buffalo Sauce – 2 fl. oz.
Blue Cheese Dressing – 1 oz.
Blue Cheese Crumbles – 1/4 cup
Celery Sticks – 3 each
Tortilla Strips – 3 oz.
1. Cook shrimp per directions on package or until the internal temperature reaches 165°F.
2. Place tortilla strips in the fryer untill crispy approximately 30-45 sec. 
3. In a proper container add buffalo sauce and cooked shrimp tenders and toss until the shrimp is completely coated.
4. Place crispy tortilla strips in the bottom of a bowl and top with sauced shrimp.
5. Drizzle blue cheese dressing over shrimp and top with blue cheese crumbles.
6. Place celery sticks on the side.

Cajun Crispy Calamari

Yield: 1
Calamari – 6 oz. 
Chipotle Marinara Sauce – 4 oz. 
Spicy Remoulade – 1 oz. 
Green Onion sliced on a bias 1/8″ – sprinkle 
Grilled lemon half – 1
1. Fry calamari per package directions.
2. Mound calamari in the center of a square or round bowl.
3. Evenly ladle marinara sauce around the calamari.
4. Using a squeeze bottle drizzle the spicy Remoulade sauce over the calamari and top with thinly sliced green onions.
5. Place grilled lemon half circle on top of the marinara in a corner.

Coconut Shrimp Martini

Yield: 1
Coconut Shrimp – 4-6 
Grilled Pineapple Jicama Salad – 2 oz. 
Large martini glass – 1 
Mandarin horseradish sauce – 2 oz.
Red Cabbage leaf cup (half palm size) – 1
1. Fry Coconut shrimp per directions on package or until internal temperature reaches 165°F.
2. Place grilled pineapple jicama salad in the martini glass (can use any favorite fruit slaw).
3. Place coconut shrimp on top of slaw around the glass leaving the center open.
4. Place cabbage cup in the center of the shrimp and add mandarin horseradish sauce in the cup.

Crispy Calamari with Lemon Garlic Aioli

Yield: 3-5 people
Calamari – 8 oz.
Lemon Garlic Aioli – 1 cup (see sauce recipes)
1. Follow instructions on the package for the calamari.
2. Serve sauce on the side.
Chef’s Suggestion
Fresh lemon slice will accompany the calamari.

Crispy Shrimp Bruschetta

Tampa Maid Butterfly Shrimp – 12 each
Corn Hushpuppy cake – 12 each
Chipotle Cocktail Sauce – 6 oz.
Cilantro Sprigs – 12 each
Chipotle Cocktail Sauce 
Cocktail Sauce – 1 jar
Chipotle in abobe sauce, chopped – 2 pieces
1. Follow the shrimp cooking instructions on the package.
2. Follow the cooking instructions on the bag of your favorite hushpuppy mix. Add Roasted corn
3. Using a spoon make hushpuppy cakes in the size of a silver dollar. Place on paper towel to drain
4. Place 12 roasted corn cakes on a serving platter and place crispy butterfly shrimp on top of the cake.
5. Place chipotle cocktail sauce in the center of the shrimp and top with sprig of cilantro.
Roasted Corn
1. Rinse and drain a can of corn. Place on a lightly oiled pan and place in oven for approximately 15 minutes. Oven temperature 350°F.
Chipotle Cocktail Sauce
Blend very well

Crispy Shrimp Thai Lettuce Wraps

Yield: 4 lettuce cups
Dipt’n Dusted® Popcorn Shrimp (any of our Popcorn Shrimp can be substituted) – 3oz
Bib lettuce – 4 leaf cups
Napa Cabbage, shredded – 1 cup
Carrots, shoestring sticks – 4 Tbsp
Red Onion, strips – 2 Tbsp
Ponzu citrus dressing- 3 Tbsp
Thai chili sauce, sweet – 2 Tbsp
Mandarin orange segments – 4 each 
Green Onion, sliced – 1 Tbsp
1. In a mixing bowl place, Napa cabbage, carrots, red onions and ponzu sauce mix well.
2. Cook popcorn approximately 2 ½-3 minutes until internal temperature reaches 165˚F. Toss Cooked shrimp with Thai chili sauce.
3. Evenly place dressed cabbage mix into bib lettuce cups and place sauced shrimp on top.
4. Top each filled lettuce cup with 1 mandarin orange segment and evenly sprinkle sliced green onions on top

Shrimp Shibang

Yield: 1 serving
Dipt’n Dusted® Shrimp – as needed
Shibang Sauce – as needed
5 cups of Mayonnaise
1 ½ tablespoons chopped Cilantro
Juice of 1 whole Lemon
2 tablespoons Minor’s® Chipotle Flavor concentrate
2 cloves of Garlic (minced)
Shibang Sauce
Mix ingredients together and refrigerate until ready to use.
Dipt’n Dusted® Shrimp
Prepare shrimp per directions on the label. Put fried shrimp in a large mixing bowl and drizzle with Shibang Sauce.
Toss shrimp so it is coated with sauce. Serve hot with garnish.

Sweet Thai Chili Calamari

Yield: 1 serving
Calamari – 6 oz. 
Napa Cabbage (shredded) – 2 oz. 
Spicy Remoulade – 1 oz. 
Grilled lemon half – 1 
Sweet Thai Chili Sauce (favorite store brand) – 2 oz. 
Green Onion sliced on a bias 1/8″ – sprinkle
1. Fry calamari per package directions.
2. Place shredded Napa cabbage on a rectangular sushi plate as a bed, ¾ of the plate.
3. Toss cooked calamari in Sweet Thai Chili Sauce and set aside. 
4. Place crispy calamari on top of cabbage and drizzle with spice Remoulade sauce.
5. Top with thinly slice green onions.
6. Garnish with grilled lemon.