This video is about hot to make COCONUT SHRIMP.
This recipe is AS GOOD OR BETTER THAN OUTBACK STEAK HOUSE.
You will learn how to peel and devein shrimp.
You will learn hot to butterfly shrimp.
You will learn how to make a great dipping sauce.
You will learn how to fry coconut shrimp.

I hope you will enjoy the video and recipe. Leave a comment and let us know how you liked the coconut shrimp.

Recipe by: The Sanders Kitchen
INGREDIENTS
2 Pounds peeled deveined shrimp
1 Cup Panko bread crumbs not seasoned
1 ½ cups shredded coconut
3 jumbo eggs
1 cup allpurpose flour
1 Tbsp. granulated garlic
1 Tbsp. granulated onion
1 Tbsp. salt and pepper mix

DIPPING SAUCE
1 Cup orange marmalade
1 Tsp. Prepared Horseradish
3 dashes garlic hot sauce

INSTRUCTIONS
Heat oil to 350° F.

Mix flour with salt, pepper, granulated garlic and granulated onion. Set aside.
Mix panko bread crumbs and coconut together. Set aside.
Mix orange marmalade with horseradish and garlic hot sauce. Set aside.

Onto the shrimp.
Once you peel and devein the shrimp, butterfly shrimp and line them close together on a plate.
Sprinkle them lightly with salt and pepper.

Batter the Shrimp
Dredge seasoned shrimp in flour. Shake off excess flour.
Dredge shrimp in egg wash and make sure it’s thoroughly coated.
Dredge shrimp in coconut bread crumb mix. Set shrimp aside while oil comes up to temp.
Fry shrimp for 2 minutes or until they are golden brown in color.

Allow shrimp to drain on a sheet pan with a rack so they aren’t sitting directly on paper towels.
Dip shrimp in your awesome dipping sauce before eating.

Chef’s Notes:
Serve this along with a side salad and a little white wine.