Neely's Jumbo Coconut Shrimp and dipping sauce

Jane Whittaker


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.

★★★★★ 5 votes
25 Min
15 Min
Deep Fry


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
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

How to Make Neely's Jumbo Coconut Shrimp and dipping sauce


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

Printable Recipe Card

About Neely's Jumbo Coconut Shrimp and dipping sauce

Main Ingredient: Seafood
Regional Style: American