Coconut Shrimp 2 ways!

ALL the boys ate these in an instant!

Ingredients

• Peanut oil, for frying
• 1 1/2 pounds jumbo shrimp, peeled and deveined
• 1 cup panko bread crumbs or (gluten free flour)
• 1 cup shredded sweetened coconut (unsweetened coconut)
• 4 large eggs
• Salt and freshly ground black pepper
• 1 cup all-purpose flour (gluten free flour)
• 1/2 tablespoon onion powder
• 1/2 tablespoon granulated garlic powder
• Zesty Dipping Sauce, recipe follows

Directions

Preheat oil in a deep-fryer to 350 degrees F.

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:

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

Mix all ingredients in a small bowl.
recipe taken from: http://www.foodnetwork.com/recipes/patrick-and-gina-neely/neelys-jumbo-coconut-shrimp-recipe/index.html