Coconut Shrimp with Spiced Sweet Potato Mash and Al

Name: Coconut Shrimp with Spiced Sweet Potato Mash and Almond Joy Butter
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Vegetable oil, for frying; 2 large sweet potatoes, peeled and cubed into 1-inch pieces; 1 cup Almond Joy pieces; 1 cup Japanese breadcrumbs (known as panko); 1/2 cup shredded coconut; Salt and freshly ground black pepper; 10 large shrimp, peeled and deveined; 2 eggs, beaten; 1 stick butter, softened; 1/2 cup almonds, roasted and sliced; 1/2 teaspoon smoked paprika; 1/2 teaspoon ground cinnamon; Pinch cayenne pepper; 1/2 cup heavy cream; Fill a pot filed with several inches of vegetable oil and heat to 350 degrees F.

Servings: persons

Vegetable oil, for frying
2 large sweet potatoes, peeled and cubed into 1-inch pieces
1 cup Almond Joy pieces
1 cup Japanese breadcrumbs (known as panko)
1/2 cup shredded coconut
Salt and freshly ground black pepper
10 large shrimp, peeled and deveined
2 eggs, beaten
1 stick butter, softened
1/2 cup almonds, roasted and sliced
1/2 teaspoon smoked paprika
1/2 teaspoon ground cinnamon
Pinch cayenne pepper
1/2 cup heavy cream
Fill a pot filed with several inches of vegetable oil and heat to 350 degrees F.

1
In a pot of boiling water, add the sweet potatoes and cook until tender, about 20 minutes.
2
While the potatoes are cooking, start the shrimp.
3
Grind the Almond Joy pieces in a food processor until finely chopped.
4
In a bowl, add half of the candy, the breadcrumbs, coconut, and a pinch of salt and pepper.
5
Pat the shrimp dry, dip in the egg and then in the coconut mixture.
6
Set aside.
7
For the compound butter, mix the rest of the candy with the softened butter, almonds and sprinkle with salt and pepper.
8
Drain the sweet potatoes and mash with the smoked paprika, cinnamon, cayenne and heavy cream.
9
Season with salt and pepper.
10
Hold warm over low heat.
11
Fry the shrimp until golden brown, 3 to 4 minutes.
12
To serve, place a spoonful of the sweet potato mash on a plate, top with 3 pieces of the shrimp and serve the Almond Joy butter on the side.

1210

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: Vegetable oil, for frying, 2 large sweet potatoes, peeled and cubed into 1-inch pieces, 1 cup Almond Joy pieces, 1 cup Japanese breadcrumbs (known as panko), and more.

Yes, Coconut Shrimp with Spiced Sweet Potato Mash and Almond Joy Butter falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Coconut Shrimp with Spiced Sweet Potato Mash and Almond Joy Butter

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions