The Best Coconut Shrimp Ever

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. 1

   Dipping Sauce:.

2. 2

   In small bowl combine all ingredients. Stir till smooth. If makeing ahead of time and refrigerating, return to room temp before serving.

3. 3

   Coconut Shrimp:. Buy shrimp cleaned and with the tails Left On --

4. 4

   1. Rinse shrimp in cool water and pat dry.

5. 5

   2. In food processor, combine almonds and 2/3 cup of coconut. Pulse till finely ground.

6. 6

   3. In medium size shallow dish, blend together almond-coconut mixture, remaining coconut and flour.

7. 7

   4. In small bowl whisk together eggs and salt. Set up assembly line for coating shrimp.

8. 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. 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. 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. 11

    8. Fry shrimp a few at a time, 1 to 2 minutes, till golden brown.

12. 12

    9. Remove with slotted spoon and let drain on paper towels.

13. 13

    Serve warm shrimp with dipping sauce and Enjoy!