1 pound Medium - Large Fresh Shrimp (cleaned, shelled, and butterflied)
1/4 cup Water
2/3 cup Corn Starch
7 ounces Package of Premium Flaked Coconut (small flake if possible)
1 tablespoon Sugar
1 teaspoon Salt
1/2 cup 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.
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.
1 (8 oz.) Can Crushed Pineapple Natural Juice (do not drain)
1/2 C. Sugar
1/4 C. Red Plum Preserves
1/2 C. 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.