Joes Crab Shack Coconut Shrimp and Dipping Sauce
Ease of Cooking: Medium Difficulty
Serving Size: 4
This is a tasty treat. This is one of our favorite ways in frying shrimp. Don’t forget the sauce.
1 lb Medium - Large Fresh Shrimp (cleaned,shelled, and butterflied)
1/4 C. Water
2/3 C. Corn Starch
7 oz. Package of Premium Flaked Coconut (small flake if possible)
1 Tbsp. Sugar
1 tsp. Salt
1/2 C. Flour
Mix eggs and water. Set aside. Place 1/3 cup of corn starch in bowl for dusting of shrimp. Mix in separate bowl 1/3 cup (the remainder) of corn starch, coconut, sugar, salt, and flour, blend well. Heat oil for deep frying. Roll shrimp in corn starch, then in egg wash, then finally roll in coconut mixture. Place shrimp in hot oil and deep fry until done. Shrimp will float to the top when cooked. Take care not to overcook shrimp. Serve with Joe’s Crab Shack Pineapple dipping sauce. Yumm Yumm.
We have found the results to be slightly better when you process the coconut in a blender for a few seconds. It will grate up the coconut just a bit more.
Joes Crab Shack Dipping Sauce
This sauce goes wonderfully with the Joe’s Crab Shack Coconut Shrimp.
1 (8 oz.) Can Crushed Pineapple Natural Juice (do not drain, add juice)
1/2 C. Sugar
1/4 C. Red Plum Preserves
1/2 C. Sweet and Sour Sauce ( the yellow type not the red sauce, we used Kraft Sweet and Sour Sauce)
Place all in a sauce pan and simmer on medium low to low heat for 20 - 25 minutes stirring frequently until mixture thickens slightly.
We find this sauce is great with Coconut Shrimp and it goes well with Chicken Nuggets.