JUMBO COCONUT SHRIMP RECIPES

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NEELY'S JUMBO COCONUT SHRIMP RECIPE | THE NEELYS | FOOD ...



Neely's Jumbo Coconut Shrimp Recipe | The Neelys | Food ... image

Provided by Patrick and Gina Neely : Food Network

Categories     main-dish

Total Time 25 minutes

Prep Time 10 minutes

Cook Time 15 minutes

Yield 4 servings

Number Of Ingredients 13

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

Steps:

  • 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.

COCONUT JUMBO SHRIMP RECIPE - FOOD.COM



Coconut Jumbo Shrimp Recipe - Food.com image

Make and share this Coconut Jumbo Shrimp recipe from Food.com.

Total Time 40 minutes

Prep Time 30 minutes

Cook Time 10 minutes

Yield 4 serving(s)

Number Of Ingredients 13

1 1/2 lbs raw jumbo shrimp
1/2 cup flour
1/2 cup cornstarch
1 teaspoon salt
1/2 teaspoon white pepper
2 teaspoons cooking oil
1 cup ice water
oil (for frying)
2 cups coconut
1/2 cup orange marmalade
1/4 cup Dijon mustard
1/4 cup honey
3 drops Tabasco sauce

Steps:

  • Peel and devein the shrimp; dry on paper towels.
  • Mix the flour, cornstarch, salt and pepper in a medium bowl.
  • Add oil and the ice water to the dry ingredients; stir to blend.
  • Heat the oil to 350 degrees in an electric skillet.
  • Dip the shrimp in the batter, then roll each shrimp in the coconut.
  • Fry shrimp for about 4 minutes, or until lightly browned.
  • Do not overcook!
  • Place the shrimp in a shallow baking dish and bake at 300 degrees for 5-7 minutes to complete cooking.
  • Combine the marmalade, Dijon mustard, honey and Tabasco to make the sauce and serve with the shrimp.

Nutrition Facts : Calories 713.9, FatContent 32.2, SaturatedFatContent 24.9, CholesterolContent 214.5, SodiumContent 1766, CarbohydrateContent 83.2, FiberContent 8.4, SugarContent 44.7, ProteinContent 28.7

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