Neely's Jumbo Coconut Shrimp
- Level: Easy
- Total: 25 min
- Prep: 10 min
- Cook: 15 min
- 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
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.
Zesty Dipping Sauce:
- Mix all ingredients in a small bowl.
