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


  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

Printable Recipe Card

About Neely's Jumbo Coconut Shrimp and dipping sauce

Main Ingredient: Seafood
Regional Style: American

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