Coconut Shrimp Cocktail

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