Best 6 Neelys Jumbo Coconut Shrimp And Dipping Sauce Recipes
Indulge in the culinary delight of Neely's Jumbo Coconut Shrimp and Dipping Sauce, a tantalizing appetizer that will transport your taste buds to a tropical paradise. These colossal shrimp are meticulously coated in a crispy coconut crust, delivering a satisfying crunch with every bite. The accompanying dipping sauce is a symphony of flavors, combining the richness of sweet chili sauce, the tanginess of lime juice, and the subtle heat of Sriracha. Prepare to embark on a culinary adventure with this delectable recipe, perfect for any occasion.
In addition to the main recipe, the article also includes variations to cater to various dietary preferences and flavor profiles. For those who prefer a gluten-free option, a separate recipe guides you through creating a crispy coating using almond flour and coconut flakes. Those seeking a spicier kick can explore the recipe for a fiery habanero dipping sauce, sure to ignite your taste buds. Furthermore, the article provides a delightful recipe for homemade coconut shrimp sauce, allowing you to customize the sweetness and tanginess to your liking.
NEELY'S JUMBO COCONUT SHRIMP AND DIPPING SAUCE
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.
Provided by Jane Whittaker
Categories Seafood
Time 40m
Number Of Ingredients 13
Steps:
- 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
DIPPING SAUCE FOR COCONUT SHRIMP
A simple delicious dipping sauce!
Provided by abcd1234
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes
Time 1h5m
Yield 4
Number Of Ingredients 3
Steps:
- Whisk the orange marmalade, mustard, and horseradish together in a bowl. Refrigerate at least 1 hour before serving.
Nutrition Facts : Calories 101.5 calories, Carbohydrate 27.2 g, Fiber 0.3 g, Protein 0.1 g, Sodium 56 mg, Sugar 24.1 g
NEELY'S JUMBO COCONUT SHRIMP
Make and share this Neely's Jumbo Coconut Shrimp recipe from Food.com.
Provided by mightyro_cooking4u
Categories High Protein
Time 25m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oil in a deep-fryer to 350 degrees F.
- Butterfly shrimp and set aside.
- In a 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-lines sheet tray. Serve with Zesty Dipping Sauce on the side.
GINGER AND COCONUT CRUSTED JUMBO SHRIMP
Provided by Aaron McCargo Jr.
Categories main-dish
Time 25m
Yield 4 servings
Number Of Ingredients 18
Steps:
- In a deep-fryer or heavy-bottomed pot, heat enough peanut oil to come halfway up the sides of the pot, to 325 degrees F.
- In a large and shallow dish, whisk together the coconut milk, egg, grated ginger and flour to form a thick batter. To a second shallow dish, add in the shredded coconut. Dip the prawns in the batter, then roll them thoroughly in the coconut shreds. Drop them, in batches, into the peanut oil and fry until their exteriors are golden brown and crisp, about 4 to 5 minutes. Transfer them from the fryer to a platter lined with paper towels and immediately season them with salt and black pepper. Transfer the prawns to a serving platter and sprinkle with cilantro and lime juice. Serve them with the dipping sauce.
- Sauce:
- In a small saucepan over medium heat, warm the mango chutney over low heat. Add the coconut milk and stir well to combine. Stir in the zest, lime juice, sugar, cayenne, ginger and salt. Continue cooking until the ingredients are fully incorporated and the sauce has warmed through. Add some chopped cilantro and remove the saucepan from the heat. Transfer the sauce to a serving bowl and serve with the Ginger and Coconut Crusted Jumbo Shrimp.
COCONUT JUMBO SHRIMP
Make and share this Coconut Jumbo Shrimp recipe from Food.com.
Provided by Diana Thompson
Categories Coconut
Time 40m
Yield 4 serving(s)
Number Of Ingredients 13
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.
COCONUT SHRIMP WITH THE BEST DIPPING SAUCE
Use plenty of coconut flakes to coat these shrimp for superior crunch and subtle tropical sweetness from Natasha Kravchuk of Natasha's Kitchen. They're even better with the super simple (2 ingredient!) apricot sweet chili sauce.
Provided by Reynolds Kitchens(R)
Categories Trusted Brands: Recipes and Tips Reynolds®
Time 30m
Yield 8
Number Of Ingredients 11
Steps:
- Rinse shrimp in cold water and pat dry with paper towels.
- Set up 3 shallow bowls. In the first, stir together 1/4 cup flour, 1/2 teaspoon garlic powder and 1/2 teaspoon salt. In the second, add eggs and lightly beat with a fork. In the third, combine 1 1/2 cups coconut flakes and 1/2 cup panko bread crumbs.
- Dredge shrimp in flour, dip in beaten egg and then finally dip in coconut crumb mixture using your hands to press the mixture onto the shrimp. Transfer to a Reynolds® Parchment Paper lined baking sheet and repeat with remaining shrimp. Once all of the shrimp are breaded, saute right away.
- Place a large non-stick pan over medium heat and add enough oil to generously cover the bottom. Once oil is hot, add shrimp and saute 2 to 3 minutes, flip and saute another 2 minutes until golden brown on both sides and shrimp is firm and pink. Cook in batches and don't overcrowd the pan.
- Stir together the sweet chili sauce and apricot preserves and serve with coconut shrimp.
Nutrition Facts : Calories 329.8 calories, Carbohydrate 25.3 g, Cholesterol 132.8 mg, Fat 20.4 g, Fiber 1.7 g, Protein 14.7 g, SaturatedFat 6.3 g, Sodium 407.8 mg, Sugar 12.1 g
Tips:
- Choose large shrimp for this recipe, as they will be easier to handle and cook evenly.
- Make sure the shrimp are peeled and deveined before cooking.
- To make the coconut coating, use a food processor to finely chop the coconut flakes.
- If you don't have a food processor, you can also use a blender or a mortar and pestle.
- Be sure to coat the shrimp evenly in the coconut mixture before frying.
- Fry the shrimp in hot oil until they are golden brown and crispy.
- Serve the shrimp with your favorite dipping sauce.
Conclusion:
Neely's Jumbo Coconut Shrimp and Dipping Sauce is a delicious and easy-to-make appetizer or main course. The shrimp are crispy and flavorful, and the dipping sauce is tangy and sweet. This recipe is sure to be a hit with your friends and family.
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