Photo: Neely's Jumbo Coconut Shrimp Recipe
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
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:
- 1 (6-ounce) jar orange marmalade
- 1/4 cup sweet Asian chili sauce
- 1 lime, juiced
Mix all ingredients in a small bowl.
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By HOTCAK3
raleigh,nc
on March 31, 2013
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100 percent AWESOME shrimp! Followed the recipe completely but I didnt do the zesty sauce. It was fabolous! I tell you this, it was an aphrodisiac last night lol
By pjd3
Colorado
on August 27, 2012
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I didn't use the recipe for the dipping sauce, but the shrimp was fantastic!! Even my little boy ate it, and he does not like coconut.
By jagsmama
Albuquerque
on July 22, 2012
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Delicious and very easy to do. We'll be having this more often for sure.
Read all 53 reviews