neelys jumbo coconut shrimp
Prawn
Neely's Jumbo Coconut Shrimp
Mix all ingredients in a small bowl.
Ingredients:
- 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
- one 6-ounce jar orange marmalade
- 1/4 cup sweet asian chili sauce
- 1 lime, juiced
Directions:
- 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.
- Mix all ingredients in a small bowl.
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