Coconut Shrimp with Spiced Sweet Potato Mash and Almond Joy Butter

Total Time:
55 min
Prep:
35 min
Cook:
20 min

Yield:
4 servings
Level:
Easy

Ingredients
  • Vegetable oil, for frying
  • 2 large sweet potatoes, peeled and cubed into 1-inch pieces
  • 1 cup Almond Joy pieces
  • 1 cup Japanese breadcrumbs (known as panko)
  • 1/2 cup shredded coconut
  • Salt and freshly ground black pepper
  • 10 large shrimp, peeled and deveined
  • 2 eggs, beaten
  • 1 stick butter, softened
  • 1/2 cup almonds, roasted and sliced
  • 1/2 teaspoon smoked paprika
  • 1/2 teaspoon ground cinnamon
  • Pinch cayenne pepper
  • 1/2 cup heavy cream
  • Fill a pot filed with several inches of vegetable oil and heat to 350 degrees F.
Directions
  • In a pot of boiling water, add the sweet potatoes and cook until tender, about 20 minutes.

  • While the potatoes are cooking, start the shrimp. Grind the Almond Joy pieces in a food processor until finely chopped. In a bowl, add half of the candy, the breadcrumbs, coconut, and a pinch of salt and pepper. Pat the shrimp dry, dip in the egg and then in the coconut mixture. Set aside.

  • For the compound butter, mix the rest of the candy with the softened butter, almonds and sprinkle with salt and pepper.

  • Drain the sweet potatoes and mash with the smoked paprika, cinnamon, cayenne and heavy cream. Season with salt and pepper. Hold warm over low heat.

  • Fry the shrimp until golden brown, 3 to 4 minutes.

  • To serve, place a spoonful of the sweet potato mash on a plate, top with 3 pieces of the shrimp and serve the Almond Joy butter on the side.

This recipe was created by a contestant during a cooking competition. The Food Network Kitchens have not tested it for home use, therefore, we cannot make any representation as to the results.


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