The Best Coconut Shrimp Ever

Submitted by Michele Lee

"Got this recipe from a Family Circle magazine years ago. I am so glad I found it, it is one of my favorite recipes and is always a hit!! Note: Servings and yields are estimated as it depends on what size shrimp you use."

 

• Ready In: 31mins
• Ingredients: 10
• Yields: 36 or more
• Serves: 8-10

ingredients

• Dipping Sauce

• 1 (7 1/4 ounce) bottle Chinese duck sauce
• 1⁄4 cup ketchup
• 1 tablespoon low sodium soy sauce

• Coconut Shrimp

• 1 1⁄2 pounds.- shrimp, large or 1 medium size shrimp
• 3⁄4 cup blanched whole almond
• 7 ounces about 2 2/3 cups sweetened flaked coconut, divided
• 1⁄2 cup all-purpose flour
• 2 eggs, lightly beaten
• 1⁄4 teaspoon salt
• vegetable oil (for frying)

directions

1. Dipping Sauce:

2. In small bowl combine all ingredients. Stir till smooth. If makeing ahead of time and refrigerating, return to room temp before serving.
3. Coconut Shrimp:. Buy shrimp cleaned and with the tails Left On --
4. 1. Rinse shrimp in cool water and pat dry.
5. 2. In food processor, combine almonds and 2/3 cup of coconut. Pulse till finely ground.
6. 3. In medium size shallow dish, blend together almond-coconut mixture, remaining coconut and flour.
7. 4. In small bowl whisk together eggs and salt. Set up assembly line for coating shrimp.
8. 5.Dip a few pieces in eggs, allowing excess to drip back in bowl. Then coat in in coconut mixture gently pressing with hands to help it adhere.
9. 6. Place on waxed paper lined bakeing sheet. At this point You can cover in plastic wrap and store till ready to fry. (I have done it to this point about 5 hours in advance with no problems).
10. 7. Heat oil to 375 degrees on deep fry thermometer, if you don't have a thermometer, fry a 1 inch bread cube. It should crisp up golden brown in 30 - 40 seconds.
11. 8. Fry shrimp a few at a time, 1 to 2 minutes, till golden brown.
12. 9. Remove with slotted spoon and let drain on paper towels.
13. Serve warm shrimp with dipping sauce and Enjoy!