Recipe courtesy of The Neelys

Neely's Jumbo Coconut Shrimp

Name: Neely's Jumbo Coconut Shrimp
Prep time: P0Y0M0DT0H10M0.000S
Cook time: P0Y0M0DT0H15M0.000S
Total time: P0Y0M0DT0H25M0.000S
Yield: 4 servings
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; One 6-ounce jar orange marmalade; 1/4 cup sweet Asian chili sauce; 1 lime, juiced

Getting reviews...

Level: Easy
Total: 25 min

Prep: 10 min
Cook: 15 min

Yield: 4 servings

Save 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

Zesty Dipping Sauce:

One 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.