Coconut Shrimp
By LKWolfe
Ingredients
- Dipping Sauce:
- 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
- 1 bottle duck sauce (7.25 oz.)
- 1/4 cup ketchup
- 1 tablespoon low-sodium soy sauce
Details
Preparation
Step 1
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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