Best 5 Neelys Jumbo Coconut Shrimp And Dipping Sauce Recipes
Welcome to the culinary journey of discovering the perfect recipe for Neely's Jumbo Coconut Shrimp and Dipping Sauce. This delightful dish combines the sweet and succulent flavors of coconut with the tender texture of shrimp, creating a taste sensation that will tantalize your palate. Whether you're hosting a party or simply want to treat yourself to a special meal, this recipe promises to deliver an unforgettable dining experience. So put on your apron, gather your ingredients, and prepare to embark on a culinary adventure that will leave you craving for more.
Here are our top 5 tried and tested recipes!
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.
DRUNKEN SHRIMP
Provided by Patrick and Gina Neely : Food Network
Categories side-dish
Time 25m
Yield 4 to 6 servings
Number Of Ingredients 32
Steps:
- Add all ingredients, except shrimp and garnishes to a large saucepan on high heat. Bring to a boil for 10 minutes. Reduce the heat to low. Add the shrimp and cook until bright pink, about 5 minutes. Drain the shrimp from the cooking liquid and place in a serving dish. Chill or eat while warm, sprinkled with the dry rub before serving alongside Cocktail Sauce.
- Add all ingredients to a bowl and stir until combined. Keep in an airtight container for up to 6 months.
- Mix all ingredients in a small bowl. Cover and refrigerate until use.
- In a large saucepan, combine all ingredients. Bring mixture to a boil, reduce heat to a simmer. Cook uncovered, stirring frequently, for 1 hour 15 minutes.
- Yield: 3 1/2 cups
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
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 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 @janenov46
Categories Other Main Dishes
Number Of Ingredients 13
Steps:
- Make the dipping sauce by combining the marmalade, chili sauce, and lime juice, cover and chill.
- Pre heat oil in fryer or fry pan to 350°
- Butterfly shrimp.
- In a bowl combine the panko bread crumbs and the coconut.
- In another bowl, beat the eggs, and add salt and pepper.
- In a third bowl, combine the flour, onion and garlic powder together.
- Dredge the shrimp in flour.
- Swish shrimp in egg wash.
- Roll shrimp in coconut bread crumbs
- Place in the hot fat and fry in small batches until crispy and golden brown, about 2 to 3 minutes.
- Drain on paper towels, serve hot with dipping sauce
Tips:
- Use large, fresh shrimp for the best results.
- Make sure the shrimp are peeled and deveined before coating them in the batter.
- Use a light hand when coating the shrimp in the batter, so that they don't get too thick.
- Fry the shrimp in hot oil until they are golden brown and crispy.
- Serve the shrimp with the dipping sauce immediately.
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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