The reviewer gave this recipe 5 stars. This recipe averages a 4.8 star rating.
Reviewed: Sep. 7, 2009
So easy and fantastic! I used sweetened coconut and dusted the shrimp w/cayenne pepper before frying. The Best!!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.8 star rating.
Reviewed: Aug. 25, 2009
This is fabulous - just as good as Bahama Breeze. I added the 1/2 cup extra coconut to the batter and it worked great! I have tried it chilling 1/2 hour and all day and it doesn't seem to make a difference. My college student took every last shrimp with her when she went back to school!!!!
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Cooking Level: Expert

Home Town: Marion, Iowa, USA
Living In: Marietta, Georgia, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.8 star rating.
Reviewed: Aug. 23, 2009
We bought our first deep fryer today and we decided to make coconut shrimp. These were wonderful!! We halfed the recipe for the two of us and it was perfect. Very Easy!! We will definetly make again.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.8 star rating.
Reviewed: Aug. 18, 2009
i don't like seafood but my husband and kids do.my son loves coconut shrimp, so I wanted to try and make them for him. I'm glad I found this recipe, I made 24 large shrimp. it was easy and they all liked it. I didnt change a thing.
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Cooking Level: Intermediate

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The reviewer gave this recipe 5 stars. This recipe averages a 4.8 star rating.
Reviewed: Aug. 13, 2009
AWESOME RECIPE ! ! !
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The reviewer gave this recipe 5 stars. This recipe averages a 4.8 star rating.
Reviewed: Aug. 10, 2009
I love these shrimp-Make sure N use the big boy shrimps-because they are totally worth it-The dipping sauce is good but I've had one at Joe's that I liked more-It was pineapple based...
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The reviewer gave this recipe 5 stars. This recipe averages a 4.8 star rating.
Reviewed: Aug. 7, 2009
Unbelievably GOOD, especially with the marmalade dipping sauce. I made this for my family with home cut fries and deep fried those while I pan fried the shrimp. Deeee-LISH!
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Cooking Level: Expert

Home Town: Anchorage, Alaska, USA
Living In: Portland, Oregon, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.8 star rating.
Reviewed: Aug. 3, 2009
These were great. We did run our Baker's coconut through the blender a few times and it seemed to stick to the batter better. We used large-jumbo shrimp and did not leave the tails on. That way all of it was edible. It did make the battering part a bit messier though. We used a light beer and could detect no beer flavor. We deep fried ours on the stove. Just watch the color. Batches took between 2 and 3.5 minutes depending on where the oil temperature was. If they are only taking 2 minutes, you probably want to turn down the temp or alternate and cook some frozen french fries to lower the temp of the oil. We put them in the freezer instead of the fridge to save time. Left them in there about 20 minutes. No problem with the batter not staying on. None of us like horseradish so we did not try the dipping sauce. We used a homemade sweet and sour sauce and it was good. A bit laborous, but so worth it.
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Ali

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The reviewer gave this recipe 5 stars. This recipe averages a 4.8 star rating.
Reviewed: Jul. 31, 2009
Worth the effort and time. I had way too much batter left over, so I dipped bite size chicken breast pieces and froze for later. I pressed the coconut in with my fingers to keep better in place. I placed prepared shrimp in the freezer for 30 minutes, then fried on the stove top in a minimum of oil, next time will use more oil. Next time I will also press more coconut in for more coconut flavor. I butterflied half the shrimp, and preferred them that way, they also provided a better presentation.
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Photo by laura*starla

Cooking Level: Beginning

Living In: Paris, Île-De-France, France

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The reviewer gave this recipe 5 stars. This recipe averages a 4.8 star rating.
Reviewed: Jul. 30, 2009
You must chill for the 1/2 hr but it is soooo worth it. If this was a dish @ a restaurant I would order it everytime. Cheers!
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Living In: Chicago, Illinois, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.8 star rating.
Reviewed: Jul. 23, 2009
These are really good! Way easier than i thought it would be! I am using the hot and sweet dipping sauce from this site!!
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Cooking Level: Intermediate

Home Town: Baton Rouge, Louisiana, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.8 star rating.
Reviewed: Jul. 21, 2009
I will never order coconut shrimp out again..I made the batter & let it sit overnight in the frigerator,I don't have a fryer so i used a frying pan. 2 1/2- 3 min.each side and they were perrrrrfect.I will be making this again,again,and again......Still looking for a good dip
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Cooking Level: Expert

Home Town: New York, New York, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.8 star rating.
Reviewed: Jul. 10, 2009
I've made this so many times now that it has become my "signature" dish. One thing I do that differs from the recipe is that after I peel the shrimp, I douse them in garlic powder then put them back in the fridge for a few hours (or overnight). Refrigeration of battered shrimp is key to success. I have made them the day before cooking and it works well. I batter large batches at a time, then put some on a cookie sheet lined with parchment and covered with plastic wrap and freeze. After frozen solid, I transfer to freezer bags. When I'm ready to use them, I place shrimp on a cookie sheet in fridge to thaw. Perfect!
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The reviewer gave this recipe 3 stars. This recipe averages a 4.8 star rating.
Reviewed: Jul. 8, 2009
This recipe tasted okay, but I also found that it was a little bit too much work for the turn out I got. The batter seemed to be separated from the shrimp after I cooked it, and I could almost pull the shrimp out of the batter completely.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.8 star rating.
Reviewed: Jul. 6, 2009
I've now made this 2x. Trashes the kitchen but worth the clean up! The dipping sauce is perfect with it. Whole family loves it! Make sure you chill in frig - ALL THE DIFFERENCE WITH KEEPING THE COCONUT ON!
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Photo by Dottie
Home Town: Enid, Oklahoma, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.8 star rating.
Reviewed: Jul. 2, 2009
a keeper!
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Photo by MALETVETTE

Cooking Level: Expert

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The reviewer gave this recipe 5 stars. This recipe averages a 4.8 star rating.
Reviewed: Jun. 21, 2009
SO GOOD. Did as others suggested and refrigerated so the batter stuck better. So easy too!
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Cooking Level: Intermediate

Living In: Dallas, Texas, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.8 star rating.
Reviewed: Jun. 17, 2009
Great recipe, great flavor! I made the orange marmalade dipping sauce as others suggested... 1/2 cup orange marmalade, 2 tsp honey dijon, 1 tsp horsradish and 1 tsp honey..delicious! I think i fried the shrimp a little to long, so next time ill just fry until lightly golden brown.
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Cooking Level: Beginning

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The reviewer gave this recipe 1 stars. This recipe averages a 4.8 star rating.
Reviewed: Jun. 9, 2009
The shrimp didn't have flavor at all. It tasted weird, not like any restaurant I've had it at and I tasted more beer than anything and I don't care for the taste of beer..blah Some people suggested adding all these spices and flavors, etc, but that defeats the purpose of rating the recipe as it is.. So as it is, I don't like it.Sorry to all the people that liked it after changing/modifying/and adding spices and flavor :(
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The reviewer gave this recipe 5 stars. This recipe averages a 4.8 star rating.
Reviewed: Jun. 6, 2009
OH YEAH!!! Awesome. These shrimp are perfect! We tried the orange marmalade/ mustard/horseradish thing and couldn't come up with just the right taste. Wound up using a spicy asian chili sauce instead. Need to find a better dipping sauce, but the shrimp?! -- PERFECT!
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