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Neely's Jumbo Coconut Shrimp

shrimp, bread, eggs, flour, coconut, lime, chili sauce, garlic, onion powder

Neely's Jumbo Coconut Shrimp -


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
1 (6-ounce) jar orange marmalade
1/4 cup sweet Asian chili sauce
1 lime, juiced


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.

Read the full directions on Food Network


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