Reviewed: Sep. 13, 2008

SUPER EASY! I learned that it's best to use the biggest shrimp you can find and make sure that your oil is hot enough. SO GOOD!

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Abby

Cooking Level: Intermediate

Home Town: Mchenry, Illinois, USA

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Reviewed: Sep. 11, 2008

good batter.

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Sooki

Cooking Level: Intermediate

Home Town: Los Angeles, California, USA

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Reviewed: Sep. 7, 2008

These are incredible. Everyone I ever serve them to loves them. It's very important to chill them before frying or they will fall apart while frying. Also a deep fat fryer will change your life when making these, it makes it so simple to fry, oil doesn't go everywhere and cleanup is much easier. A plum sauce bought right from the grocery store is all you need in a bowl as a sauce to go with these, they are a crowd pleaser. Eat some before they leave home because you'll never have leftovers.

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Michael Gundersen

Cooking Level: Intermediate

Home Town: Sand Springs, Oklahoma, USA

Living In: Santa Clarita, California, USA

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Reviewed: Sep. 6, 2008

These were a huge hit at a party we had!

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Cynthia

Cooking Level: Intermediate

Home Town: Laredo, Texas, USA

Living In: Missouri City, Texas, USA

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Reviewed: Sep. 6, 2008

Followed exactly as written, this is now one of my very favorite appetizers to serve. It's easy and really impressive. Like others reviewers have noted, make sure not to skip chilling the already battered shrimp!

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vpihokie96

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Reviewed: Aug. 29, 2008

This recipe was absolutely delicious. I probably could have eaten them all on my own. The only thing I did differently was not refrigerating the shrimp afer dipping them in the batter. I just put them straight into the pan and had no problem with the coconut or batter falling off. I also had quite a bit of batter left over when I was done, so the recipe probably could have been cut in half. Over all though great recipe and I will make these again for sure.

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Nessa

Cooking Level: Intermediate

Home Town: Chewelah, Washington, USA

Living In: Spokane, Washington, USA

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Reviewed: Aug. 28, 2008

great recipe.Thanks for sharing

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Sea Dance

Cooking Level: Expert

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Reviewed: Aug. 25, 2008

These were quite tasty. We made the orange dipping sauce everyone suggested and that really made this awesome.

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FROMMICHIGAN

Cooking Level: Expert

Home Town: Muskegon, Michigan, USA

Living In: Denver, Colorado, USA

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Reviewed: Aug. 22, 2008

Holy holy amazing!!!!!!! i have made this before and they dont stick together well and theres barley any coconut on this. These were AMAZING!!!! I made about 30 of them for 5 of us, and they were all gone within 10 min haha... I will be making these again very soon!! Tip, don't make the beer/egg mixture until your ready to dip, when the beers a little foamy in the bowl it makes a better coating. Also you have to put these in the fridge before frying, it helps the batter stick to the shrimp. Awesome recipe, I am so impressed!

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Ashley

Cooking Level: Intermediate

Home Town: Cos Cob, Connecticut, USA

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Reviewed: Aug. 15, 2008

I made these for my mother-in-law's birthday, got rave reviews! I added a little cayenne to the flour for extra kick. Even my niece who dislikes shrimp loved these! The dipping sauce was excellent, too!

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SBRANDER

Cooking Level: Intermediate

Living In: St. Ignatius, Montana, USA

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Reviewed: Aug. 8, 2008

Good flavor, but hard to get the coconut to stick to the shrimp.

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Nicole

Cooking Level: Intermediate

Home Town: Hermiston, Oregon, USA

Living In: Davenport, Washington, USA

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Reviewed: Aug. 7, 2008

OMG what a great and simple recipe! I didn't have time to refrigerate so I just made sure the batter wasn't drippy before frying and they still came out wonderful! Also looooove the dip. I had no idea that the dip they serve in restaurants was so easy to make! 5 stars!

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Tiffany

Home Town: Gloucester, Massachusetts, USA

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Reviewed: Aug. 6, 2008

These shrimp came out very good! I will be using these recipe again. Very delicious!

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Skee

Cooking Level: Expert

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Reviewed: Aug. 3, 2008

Better than any restaurant I've been to! I put a tsp cayenne in the batter for a kick. I also added it to my orange marmalade, chipotle mustard and horseradish dip, sooooo GOOD!

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LittleMissBakerJo

Cooking Level: Expert

Home Town: Colorado Springs, Colorado, USA

Living In: San Diego, California, USA

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Reviewed: Aug. 1, 2008

So yummy! The only change I made was to subsitute panko bread crumbs for the coconut cause I didn't have any. But it was delicious and I think it would be so either way. I made the suggested dipping sauce using apricot jam in place of marmalade and served with brown rice and roasted brocoli...mmmm mmmmm!

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chloenavasmommy

Cooking Level: Intermediate

Home Town: Thousand Oaks, California, USA

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Reviewed: Jul. 25, 2008

I have been looking for a good coconut shrimp recipe and this is IT, finally! I followed the recipe instructions to a "T" and my shrimp came out better than any restaurant has offered me. Instead of the marmalade dip I mixed some Asian sweet chile sauce with a little black soy sauce and voila!

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Lisa

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Reviewed: Jul. 21, 2008

I was all out of cocunut flakes and decided to dip the shrimp into cream of coconut. It came out delicious!!

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may

Cooking Level: Intermediate

Living In: Miami, Florida, USA

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Reviewed: Jul. 17, 2008

I made these for supper the other night and they were pretty good. I used jumbo shrimp (U6's) and they were just too big, so I think that might have thrown off how much we like/dislike this recipe. I think I will try it again...but using medium sized shrimp.

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kelcampbell

Cooking Level: Intermediate

Home Town: Smiths Falls, Ontario, Canada

Living In: Kemptville, Ontario, Canada

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Reviewed: Jul. 16, 2008

This is super easy and delicious. My husband and I make this about once a month. We love not having to go out to have wonderful coconut shrimp!

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Brigette

Cooking Level: Intermediate

Living In: Springfield, Missouri, USA

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Reviewed: Jul. 15, 2008

Very very good. I followed the recipe to a 'T' except for one thing (which I guess makes it not a 'T' so maybe I followed it to the 'S')....the batter made WAY more than 24 shrimp so for almost 2 hours I drudged and coated shrimp after shrimp after shrimp. And then had to drudge and coat chicken cuz I ran outta shrimp. I also pan fried them because I don't have a fryer (long story there) and pan frying worked out well. Even my picky kids liked it!

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IRISHDAUD

Cooking Level: Expert

Home Town: Camp Hill, Pennsylvania, USA

Living In: Denver, Colorado, USA

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