Seriously, I feel like a rock star when I make this!!!! I've made it a few times now, and everyone just raves about it! I do also make the dipping sauce that a few other reviewers have suggested...1/2c. orange marmalade, 2T dijon mustard, and 1T horseradish. Awesome recipe!!!

My husband loves this and I am making them again for his birthday!

This recipe is awesome!! Tastes exactly like the ones from the outback restaurant!!

This was very good and I followed the recipe exact.

Soooo good. This were wonderful. I did followed the recipe. However, I let them sit in the fidge longer because I was making them in advance of people coming over. Everyone loved them. I will make these again. Thanks for the recipe.

My boyfriend ate half a pound of these! They were delicious and we will definitely make them again.

A very useful recipe for a main dish or an apertivo!!! Lovely

This recipe was fab!! we always make it when we bbq, which is alot and everyone loves it:) THANKS!!!

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Made these for an appetizer on Valentine's Day. They were good. My only problem is that I don't own a deep fryer and I hesitated to waste 3 cups of oil to fry 12 shrimp (I refuse to save it like my grandma used to). So, my result was cooked shrimp in a kind of cooked coconut breading. The consistency was kind of chewy rather than crispy, but that was my fault. Think I may try toasting the coconut first, if I decide to make them again. Also, I tried substituting rum for the beer as someone else suggested and it was yummy! As a dipping sauce, I reduced about 1/2 cup of OJ until it was syrupy and then added about a t. of honey and a t. of mustard (did not have the h.radish or marmalade) Result was good, since it was a pinch. Thanks!

Absolutely fabulous!! I made this as an appy for my hubby's birthday, and EVERYONE raved about them! I followed the recipe BUT I did add 1/2 cup of sweetened shredded coconut. I also used the dip mentioned.

This was so good! My husband was so impressed. definitely try to orange marmalade dip.

TIP NOT MENTIONED AND SECRET TO COCONUT STICKING: The chilling is a must but what goes with that from my experience making this is ... after you take it out, use your fingers to mold/glue on the coconut to the shrimp after it's been in the fridge for at least 15 minutes. Just press down on each shrimp that is covered with coconut and the batter that has had time to meld onto the coconut will catch any lose flakes. I do this each time and never have any problems. Coconut burns easily, so I only cook about a small batch at a time so I can monitor their progress and flip faster. The dip posted by the first review is EXCELLENT (1/2C orange marmalade, 2t mustard, 1t prepared horseradish, dash salt & honey to taste)

The best...I use the freeze method to cut time. Also plan on straing the oil between batches to prevent burnt coconut sticking to them. I made a pina colada dipping sauce.

I have never made coconut shrimp before but decided to make them because my husband always orders them from a local fish market/takeout where we live. these were delicious. Very similar to restaurant but better. I used jumbo shrimp and the marmalade sauce requested by other comments.

THIS IS TASTY.TRY IT YOU WILL LIKE IT

Really good recipe. I seasoned the shrimp first before the coating and I didn't have any eggs so I left it out the recipe and it still came out great.

I made this for dinner one night as an appetizer. I left the room for another dish, and wife and mother-in-law polished them off before I returned.

Wonderful recipe. Great paired with the mustard and marmalade recipe several people suggested. We did try to freeze some of the cooked shrimp for later. Unfortunately, after warming them in the microwave, the breading became a bit soggy and fell off the shrimp. Anyone have tips for freezing/re-heating?

Excellent!