Neelys Jumbo Coconut Shrimp Recipes

NEELY'S JUMBO COCONUT SHRIMP

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.

NEELY'S JUMBO COCONUT SHRIMP AND DIPPING SAUCE

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

GRILLED CORN SALAD WITH MARINATED SHRIMP

Steps:

• Blend the garlic, chipotle peppers, lime juice, olive oil and cilantro, to taste, in a food processor or blender. Place the shrimp in a medium bowl, add the marinade and toss to coat. Cover the bowl with plastic wrap and marinate for 20 minutes.
• Preheat grill to medium-high.
• Remove the shrimp from the marinade, thread on skewers, and cook on the grill for about 1 to 1 1/2 minutes or until done. Transfer to serving plates and serve with the corn salad alongside.
• Preheat grill or broiler to medium heat.
• Rub corn with canola oil and season with salt and pepper. Grill or broil the corn for 7 minutes, turning, or until ears are lightly browned. Remove from grill and allow to cool. Cut the kernels from the cob and place in a large mixing bowl along with the cherry tomatoes, red bell pepper, scallions, and arugula.
• In a small bowl, prepare dressing by whisking together lemon juice, olive oil, salt, pepper and Neelys BBQ Dry Rub, to taste.
• Toss the salad with the dressing and serve at room temperature.
• Mix all ingredients in a bowl and stir until combined. Keep in an airtight container for up to 6 months.

SWEET AND SOUR GRILLED SHRIMP

Steps:

• Whisk all the marinade ingredients together in a small bowl. Add the shrimp to a large resealable plastic bag and pour in the marinade. Refrigerate for 20 minutes.
• Preheat the grill to medium-high heat.
• Oil the grill rack with a clean kitchen towel dipped in olive oil.
• Skewer the shrimp, adding 1 or 2 wedges of lime onto each skewer. Grill for 1 1/2 minutes on each side. Remove from grill to a platter and serve with the Chili Cocktail Sauce.
• Add all the ingredients to a serving bowl and mix well.

COCONUT SHRIMP

Steps:

• Heat about 2-inches of oil in a heavy-bottomed pot or large Dutch oven over medium heat until a deep-fry thermometer registers 350 degrees F.
• Meanwhile, put the eggs in one shallow dish. Whisk the flour, cornstarch, cayenne, 2 teaspoons salt and 1 teaspoon pepper together in a medium bowl. Transfer half the flour mixture to a third bowl and stir in the coconut.
• Working in batches, dredge the shrimp in the flour mixture, shake off any excess, dip in the eggs, and then roll in the coconut mixture, pressing to coat thoroughly. Fry until golden, 2 to 3 minutes, adjusting the heat as needed to maintain the oil temperature. Transfer the shrimp to paper towels to drain. Serve with sweet chili or sweet and sour sauce on the side for dipping.
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