-
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!
