Neely's Jumbo Coconut Shrimp

Total Time:
25 min
Prep:
10 min
Cook:
15 min

Yield:
4 servings
Level:
Easy

Ingredients
  • Peanut oil, for frying
  • 1 1/2 pounds jumbo shrimp, peeled and deveined
  • 1 cup panko bread crumbs
  • 1 cup shredded sweetened coconut
  • 4 large eggs
  • Salt and freshly ground black pepper
  • 1 cup all-purpose flour
  • 1/2 tablespoon onion powder
  • 1/2 tablespoon granulated garlic powder
  • Zesty Dipping Sauce, recipe follows
  • 1 (6-ounce) jar orange marmalade
  • 1/4 cup sweet Asian chili sauce
  • 1 lime, juiced
Directions
  • Preheat oil in a deep-fryer to 350 degrees F.

  • Butterfly shrimp and set aside.

  • In medium bowl mix together panko and coconut. In another medium bowl beat eggs and dash of salt and pepper. In a third bowl mix flour, onion and garlic powder together. Dredge shrimp in flour, then eggs, then the bread crumbs.

  • Place in preheated deep-fryer and fry, in batches, until crisp and golden brown; 2 to 3 minutes. Drain on a paper towel-lined sheet tray. Serve hot with Zesty Dipping Sauce on the side.

  • Zesty Dipping Sauce:

  • Mix all ingredients in a small bowl.


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    This recipe is featured in:

    Thanksgiving Entertaining