Coconut Shrimp

Coconut Shrimp
Yield: 24 shrimp Prep 20 mins Cook 375°F 1 min to 2 mins in deep-fryer


Dipping sauce:
  • 1 bottle duck sauce (7.25 ounces)
  • 1/4 cup ketchup
  • 1 tablespoon low-sodium soy sauce
Coconut shrimp:
  • 24 jumbo shrimp (1-1/2 pounds total), cleaned with tails left on
  • 3/4 cup blanched whole almonds
  • 1 bag (7 ounces) sweetened flake coconut (2-2/3 cups)
  • 1/2 cup all-purpose flour
  • 2 eggs, lightly beaten
  • 1/4 teaspoon salt
  • Vegetable oil, for frying

Make It

Dipping sauce:

1. In a small bowl, stir together duck sauce, ketchup and soy sauce until smooth. Set aside until ready to serve; if refrigerating, return to room temperature before serving.

Coconut Shrimp:

2. Rinse shrimp in cool water and pat dry with paper towels.

3. In a food processor, combine almonds and 2/3 cup of the coconut. Pulse until finely ground. In a medium-size shallow dish, blend together the ground almond-coconut mixture, remaining coconut and flour. In a small bowl, whisk together eggs and salt. Set up an assembly line for coating shrimp.

4. Dip a few shrimp in the beaten eggs, allowing excess to drip back into bowl. Transfer egg-dipped shrimp to coconut mixture, gently pressing with hands to help mixture adhere. Place on waxed-paper-lined baking sheet. Repeat with all of the shrimp.

5. Heat oil to 375 degrees F on a deep-fry thermometer. If a thermometer is unavailable, fry a 1-inch bread cube. It should crisp up golden brown in 30 to 40 seconds. Fry shrimp, a few at a time, 1 to 2 minutes until golden brown. Remove with a slotted spoon, allowing excess oil to drip back into pan. Transfer to a paper-towel-lined platter. Serve warm shrimp with dipping sauce alongside.

Nutrition Facts

Amount Per Serving: cal. (kcal): 123, Fat, total (g): 8, chol. (mg): 42, sat. fat (g): 2, carb. (g): 9, fiber (g): 1, pro. (g): 5, sodium (mg): 132, Percent Daily Values are based on a 2,000 calorie diet.