Presented by Chef Ashley Easterling, Owner/Operator, The Green Bunny LLC
• 2 cups vegetable oil • 1 cup Panko bread crumbs • 1 cup unsweetened shredded coconut • 1 pound medium shrimp, peeled and deveined • Kosher salt and freshly ground black pepper, to taste • 1/2 cup all-purpose flour • 2 large eggs, beaten
• Heat vegetable oil in a large skillet over medium high heat. • In a large bowl, combine Panko bread crumbs and shredded coconut; set aside. • Season shrimp with salt and pepper, to taste. Working one at a time, dredge shrimp in the flour, dip into the eggs, then dredge in the coconut mixture, pressing to coat. • Working in batches, add shrimp to the skillet oven and fry until evenly golden brown and crispy, about 2-3 minutes. Transfer to a paper towel-lined plate. • Serve immediately with sauce, if desired.
Marmalade Dipping Sauce: 1/2 cup orange marmalade 2 teaspoons stone ground mustard 1 teaspoon prepared horseradish 1 dash salt
To Make the Dipping Sauce: Combine all marmalade dipping sauce ingredients in a small bowl and refrigerate for at least one hour.
Ashleigh Easterling Owner / Operator, The Green Bunny, LLC Johnson & Wales University ’11 ‘14 704.390.8920