neely's jumbo coconut shrimp and dipping sauce
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.
prep time
25 Min
cook time
15 Min
method
Deep Fry
yield
4 serving(s)
Ingredients
- - peanut oil for frying
- 1 1/2 pounds jumbo shrimp, peeled and deveined
- 1 cup panko bread crumbs
- 1 cup sweetened flaked coconut
- 4 large eggs
- - salt and pepper to taste
- 1 cup all purpose flour
- 1/2 tablespoon onion powder
- 1/2 tablespoon granulated garlic powder
- - dipping sauce:
- 6 ounces jar orange marmalade
- 1/4 cup sweet asian chili sauce
- 1 medium lime, juiced
How To Make neely's jumbo coconut shrimp and dipping sauce
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Step 1Make the dipping sauce by combining the marmalade, chili sauce, and lime juice, cover and chill.
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Step 2Pre heat oil in fryer or fry pan to 350°
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Step 3Butterfly shrimp.
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Step 4In a bowl combine the panko bread crumbs and the coconut.
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Step 5In another bowl, beat the eggs, and add salt and pepper.
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Step 6In a third bowl, combine the flour, onion and garlic powder together.
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Step 7Dredge the shrimp in flour. -
Step 8Swish shrimp in egg wash.
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Step 9Roll shrimp in coconut bread crumbs
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Step 10Place in the hot fat and fry in small batches until crispy and golden brown, about 2 to 3 minutes.
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Step 11Drain on paper towels, serve hot with dipping sauce
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
Discover More
Category:
Other Main Dishes
Category:
Seafood Appetizers
Category:
Seafood
Ingredient:
Seafood
Method:
Deep Fry
Culture:
American
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