Coconut Shrimp

Coconut Shrimp
Coconut Shrimp

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • 24

    jumbo shrimp (1-1/2 lbs. total), cleaned with tails left on

  • 3/4

    cup blanched whole almonds

  • 1

    bag (7 oz.) sweetened flake coconut (2-2/3 cups)

  • 1/2

    cup all-purpose flour

  • 2

    eggs, lightly beaten

  • 1/4

    teaspoon salt

  • Vegetable oil, for frying

  • Dipping Sauce:

  • 1

    bottle duck sauce (7.25 oz.)

  • 1/4

    cup ketchup

  • 1

    tablespoon low-sodium soy sauce

Directions

Dipping Sauce: In a small bowl, stir together duck sauce, ketchup and soy sauce until smooth. Set aside until ready to serve; if refrigerating, return to room temperature before serving. Coconut Shrimp: Rince shrimp in cool water and pat dry with paper towel. In a food processor, combine almonds and 2/3 cup of the coconut. Pulse until finely ground. In a medium-size shallow backing dish, blend together the ground almond-coconut mixture, remaining coconut and flour. In a small bowl, whisk together eggs and salt. Set up an ssembly line for coating shrimp. Dip a few shrimp in the beaten eggs, allowing excess to drip back into bowl. Transfer egg-dipped shrimp to coconut mixture, gently pressing with hands to help mixture adhere. Place on waxed-paper-lined baking sheet. Repeat with all of the shrimp. Heat oil to 375 degree on a deep-fry thermomeer. If a thermometer is unavailable, fry a 1-inch bread cube. It should chrisp up golden brown in 30 to 40 seconds. Fry shrinmp, a few at a time, 1 to 2 minutes until golden brown. Remove with a slotted spoon allowing excess oil to drip back into pan. Transfer to a paper-towel-lined platter. Serve warm shrimp with dipping saucealongside.

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