Reviewed: Nov. 6, 2009

This deserves a 10. It's always a huge hit, no fail recipe. I asked for it from a friend after trying it a her house. She e-mailed me the recipe from the site, and now I am hooked to allrecipe.com

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Domesticgoddess

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Reviewed: Nov. 4, 2009

I love coconut shrimp from resturants and now I can make it from my home for half the price and I don't have to tip anyone. I substituted rum for the beer and it turned good as well, of course with a different taste. I also served these at a hawaiian themed party! They were a huge hit! everyone wanted the recipe.

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onehottmama22

Cooking Level: Intermediate

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Reviewed: Nov. 4, 2009

Could not get any better. I don't even want to order this out anymore because I can make it just as good at home......for a lot less!

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Daysee

Cooking Level: Intermediate

Living In: Helena, Montana, USA

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Reviewed: Nov. 2, 2009

I made this and it was the best appetizer ever!!!!!!!!!!!!!!!!!

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willdozer781

Cooking Level: Beginning

Home Town: Parkville, Missouri, USA

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Reviewed: Nov. 1, 2009

OMG! These coconut shrimp are soooooo good! My husband loves coconut shrimp & I've never really seen the appeal, but after I made some at his request using this recipe I've beeb converted! Per some other suggestions I added garlic powder, salt, black pepper, onion powder & a little cayenne pepper (all to taste) to the beer batter. I also fryed mine in a pan on the stove in batches in just enough veg oil to submerge the shrimp about half way. Doesn't take long to fry at all so watch carefully. I used an appricot preserve dipping sauce and it was WONDERFUL: 1/2c apricot preserves, 1/4c dijon style mustard, 1/4c honey & 1/4 tsp hot pepper sauce. Perfect combination. Also, be sure to use SWEETENED coconut flakes. It makes a big difference.

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Hoodini

Cooking Level: Intermediate

Home Town: South Milwaukee, Wisconsin, USA

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Reviewed: Oct. 30, 2009

These are delicious. I made it without a dip, next time I will find a great sweet and sour type of dip to make with them!

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Princess Jen

Cooking Level: Expert

Home Town: Slidell, Louisiana, USA

Living In: Hammond, Louisiana, USA

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Reviewed: Oct. 29, 2009

YUMMY!! We can't get enough of these. My husband is always asking for fried shrimp and I like shrimp but I don't like it that much I usually only have a couple of pieces of shrimp or even pick it out of the dish and give to him, don't really care for seafood. We never had coconut shrimp either. From now on I will have to make a double batch for me and my family cause We all love it!! I really like the orange sauce with it but my husband likes cocktail. We will make this from now on when WE wants fried shrimp.

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Athenarose

Cooking Level: Expert

Home Town: Mesa, Arizona, USA

Living In: Kodiak, Alaska, USA

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Reviewed: Oct. 26, 2009

Really, really good! Followed to a T and turned out wonderful! I have made with and without a deep fryer. In case you want your arms splattered with hot oil, use a deep fryer. (I had a blonde moment while doing it, hence the burned arms. lol) I also found a Pina colada dip on another site that I made to go with it. Very, very yummy! ;)

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rbmisa4031

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Reviewed: Oct. 24, 2009

Family loved this recipe! Of course I had to double it and used 1/2 c coconut milk to sweeten it as recommended by a previous comment. Served it with warmed jalapeno jelly.

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leeann311

Cooking Level: Expert

Home Town: Oakley, California, USA

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Reviewed: Oct. 22, 2009

wow, these are great! Made them for dinner along with fried catfish and tempura shrimp. Tastes just like the ones from Outback restaurants! I added a tablespoon of sugar to the wet batter for added sweetness. I used Thai sweet chili sauce as a dipper.

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hotrod_baby68

Cooking Level: Professional

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Reviewed: Oct. 19, 2009

It was really good, but I'd have preferred it sweeter. I think that was my fault because we used plain coconut instead of sweetened. Other than that, it was delicious.

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cmmilhoan

Cooking Level: Intermediate

Home Town: Saint Louis, Missouri, USA

Living In: Saint Charles, Missouri, USA

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Reviewed: Oct. 14, 2009

This is one of my faves. I love it as an appy or with a steak or just by itself as a snack or main course. LOVE IT!

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Nicole

Cooking Level: Intermediate

Home Town: Danville, Virginia, USA

Living In: Greensboro, North Carolina, USA

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Reviewed: Oct. 14, 2009

Loved it. We used unsweetened coconut which was okay enough but I would recommend sweetened for restaurant style taste. Make or buy a really good dipping sauce and you will want to eat this 3 times a week! We loaded our dipping sauce with pineapple. Yum!

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hermanabauer

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Reviewed: Oct. 8, 2009

I had never made or even had coconut shrimp before but it sounded good and my kids love shrimp so I went for it. IT WAS FABULOUS!! I lost a minimum amount of coconut in frying (chilling is the key) and the recommended dipping sauce was SO good. There were no left overs that night! My only suggestion would be to use bigger shrimp if possible (and affordable) as the batter gets thick and a bigger shrimp would make it look less 'doughy'. But over all this recipe has great flavor and is minimally fussy as far as prep. I'll definitely be making it again.

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Lisa

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Reviewed: Oct. 6, 2009

Excellent, especially the marmalade sauce.

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ArcticGirl

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Reviewed: Oct. 4, 2009

Have made this recipe many times. Excellent! Make sure you chill before deep frying.

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XLR8R

Cooking Level: Intermediate

Home Town: Vancouver, British Columbia, Canada

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Reviewed: Oct. 4, 2009

Very good!

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jamilajo

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Reviewed: Oct. 3, 2009

we loved this!! my boyfriend and i go to mexico a lot and he said it tasted just like he was there! so great!

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ashp

Cooking Level: Intermediate

Home Town: Plano, Texas, USA

Living In: Lubbock, Texas, USA

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Reviewed: Sep. 30, 2009

Perfect!

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HeidiD

Cooking Level: Intermediate

Home Town: Hamilton, Ontario, Canada

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Reviewed: Sep. 30, 2009

WHOA!!! This is my favorite recipe from allrecipes so far. I did not make one change and this came out perfect. I found this recipe very simple. I had wonderful coconut shrimp at my wedding that guests raved about - but I think these are better! I can't wait to make it again. Thank you for this wonderful recipe I will be making this for dinner and parties for years to come.

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Salesladylea

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