The Best Coconut Shrimp Ever Recipe

Name: The Best Coconut Shrimp Ever
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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)

Servings: persons

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)

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.
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2. In food processor, combine almonds and 2/3 cup of coconut. Pulse till finely ground.
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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.
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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).
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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.
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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.
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Serve warm shrimp with dipping sauce and Enjoy!

441

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

Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

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 12 ingredients. The key ingredients include: Dipping Sauce, 1 (7 1/4 ounce) bottle Chinese duck sauce, 1/4 cup ketchup, 1 tablespoon low sodium soy sauce, and more.

Yes, The Best Coconut Shrimp Ever 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!

The Best Coconut Shrimp Ever

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions