Neely's Jumbo Coconut Shrimp and dipping sauce

Jane Whittaker

By
@janenov46

This is from the program of Food Network stars, Pat and Gina Neeley.
I have made it a few times, and it is "off the hook" as Guy says.
This was done in Feb of 2010.
If you make it, be sure to include the dipping sauce because it is excellent as well.


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Comments:

Serves:

4

Prep:

25 Min

Cook:

15 Min

Method:

Deep Fry

Ingredients

peanut oil for frying
1 1/2 lb
jumbo shrimp, peeled and deveined
1 c
panko bread crumbs
1 c
sweetened flaked coconut
4 large
eggs
salt and pepper to taste
1 c
all purpose flour
1/2 Tbsp
onion powder
1/2 Tbsp
granulated garlic powder
dipping sauce:
6 oz
jar orange marmalade
1/4 c
sweet asian chili sauce
1 medium
lime, juiced

Directions Step-By-Step

1
Make the dipping sauce by combining the marmalade, chili sauce, and lime juice, cover and chill.
2
Pre heat oil in fryer or fry pan to 350°
3
Butterfly shrimp.
4
In a bowl combine the panko bread crumbs and the coconut.
5
In another bowl, beat the eggs, and add salt and pepper.
6
In a third bowl, combine the flour, onion and garlic powder together.
7
Dredge the shrimp in flour.
8
Swish shrimp in egg wash.
9
Roll shrimp in coconut bread crumbs
10
Place in the hot fat and fry in small batches until crispy and golden brown, about 2 to 3 minutes.
11
Drain on paper towels, serve hot with dipping sauce

About this Recipe

Main Ingredient: Seafood
Regional Style: American