Neely's Jumbo Coconut Shrimp

We have grown to LOVE shrimp even more since we moved close to the Gulf.  Driving down the street with fresh shrimp trucks peppering the side of the road is such a fun new experience for us. The Neely's know how to do Coconut Shrimp! Butterfly cutting the shrimp gives you more coconut crunch from each piece of shrimp, and their zesty dipping sauce is fabulous. 
Neely's Jumbo Coconut Shrimp 


Peanut oil, for frying
1 1/2 pounds jumbo shrimp, peeled and deveined
3/4 cup panko bread crumbs
1 cup shredded sweetened coconut
 Salt and freshly ground pepper
1 cup all-purpose flour
1/2 tablespoon onion powder
1/2 tablespoon garlic powder
4 large eggs


Preheat oil, you want the oil to be about 350 degrees F. 

Butterfly shrimp and set aside

In a medium bowl mix together panko and coconut. In another medium boel beat eggs and dash of salt and pepper. In a third bowl mix flour, onion and garlic powder together. Dredge shrimp in flour, then egg, then the bread crumbs. 

Place in preheated oil and fry, 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: 

1 (6 oz) jar orange marmalade
1/4 cup sweet Asain chili sauce
Juice of 1 lime

Mix all ingredients in a small bowl.

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