Reviewed: Feb. 25, 2009

This is company/dinner party worthy!! It was a hit last night at dinner. I made a sauce with orange marmalade, hot sauce, coctail sauce, and asian salad dressing - very yummy!

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Aagnew

Cooking Level: Beginning

Home Town: Riverview, Michigan, USA

Living In: St. Thomas, Ontario, Canada

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Reviewed: Feb. 24, 2009

Incredible! used some suggestions from other users for sauce and seasoning, deep fried for a smash hit!

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perceptivecook

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Reviewed: Feb. 22, 2009

great recipe! We loved it so much that we wanted to make it for our daughter who DOES NOT eat anything that comes from the water. So we altered it and used strips of chicken breast instead she loved it.

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Dami D.

Cooking Level: Expert

Home Town: Watsonville, California, USA

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Reviewed: Feb. 21, 2009

We love this recipe!

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Candace Gray

Cooking Level: Intermediate

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Reviewed: Feb. 17, 2009

I made these for my boyfriend on Valentine's Day. I now am required to make them on all major holidays. And weekends. And days ending in y. Excellent.

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sparklmocean

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Reviewed: Feb. 13, 2009

Great recipe. I wouldnt change a thing!

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Kim

Cooking Level: Intermediate

Home Town: Suffern, New York, USA

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Reviewed: Feb. 11, 2009

Very good! I found that a medium high heat is best for frying - the highest setting on my stove burnt the coconut right away.

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Hannah

Cooking Level: Intermediate

Home Town: Watertown, Connecticut, USA

Living In: Burlington, Vermont, USA

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Reviewed: Feb. 11, 2009

I really love this recipe and family and friends always count on it at get togethers for an easy appetizer. Try using unsweetened coconut if too sweet.

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Kristi

Home Town: Windsor, Ontario, Canada

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Reviewed: Feb. 10, 2009

This is the only recipe I can think of that I didn't change one thing. It's easy, always complemented, and no leftovers.

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christa

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Reviewed: Feb. 5, 2009

This is a great recipe. I did substitute the beer for coconut milk because it was easier for me to get being under age. It made the coconut flavor really stand out. I can't stop eating them!

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brittnisue

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Reviewed: Feb. 2, 2009

OMG! These are no less than incredible. I used a 2 lb. bag of raw 31-40 shrimp from Costco, added an additional 1/4 cup flour to the egg beer batter, followed everything else. Used a Presto 12-cup deep fryer set at 350 degrees, with about 20 shrimp per batch(no need to turn) - - about 3 minutes per batch. Dipping sauce was Apricot Spreadable Fruit, Sweet Chili Sauce, honey, dijon mustard and creamy horseradish (no need to measure, just use amounts based on individual taste) Devoured in no time flat!

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AMT175

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Reviewed: Feb. 1, 2009

Easy and delicious! After 15 minutes in the fridge I lightly pressed the coconut into the shrimp. The coconut flakes stayed on wonderfully during frying! No burning either, just had to keep a close eye on them as they cook real fast! I served these at this year's Super Bowl party and they were a smash hit! Cheers!

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Jorge Rodriguez

Cooking Level: Intermediate

Living In: Miami, Florida, USA

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Reviewed: Jan. 31, 2009

Oh my!I only had coconut shrimp in three restarants in York county.This recipe beats them all.

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paneragirl

Cooking Level: Intermediate

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Reviewed: Jan. 29, 2009

Very tasty. We loved them. Need to keep a close eye on frying time though or they get too dark quickly. I added a little honey to the dipping sauce...Yum.

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Kay

Cooking Level: Expert

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Reviewed: Jan. 28, 2009

SO GOOD! hubby was a lil leary about the sause but loved it once he tasted it. I made this with smaller shrimp so it was more work but still delicious!

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mandyashley

Cooking Level: Expert

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Reviewed: Jan. 23, 2009

This was the best recipe, I got raves, and the sauce was perfect. I added a few red pepper flakes to the sauce to put some color and a little heat in there. I put them in the freezer for a 1/2 hour before cooking. I think it made them stand up to cooking much better.

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Reviewer:

Sally Rogers

Cooking Level: Intermediate

Home Town: Holbrook, Massachusetts, USA

Living In: Brockton, Massachusetts, USA

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Reviewed: Jan. 22, 2009

I don't eat seafood but this was delicious! I'm always asked to make it. I used 9 to 10 ounces of orange marmalade, 3 tablespoons horseradish, and 3 tablespoons dijon mustard, found in another recipe, for the dipping sauce. One of the best things I've ever eaten!

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yumm

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Reviewed: Jan. 18, 2009

This turned out great, however we do not have a deep frier so keeping the oil to a temp that did not burn was a bit of a problem but after a few to the pups we got it down my wife has not experianced the down under version of these but I think they were better, thanks so much

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Cooper

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Reviewed: Jan. 18, 2009

Do these beauties really need another 5 star rating! The only thing i will add to the many rave reviews is that if you are trying to stay away from fried food, these can be baked in a hot oven (i cooked jumbo shrimp at 450 for maybe 12 minutes, flipping once) Okay, so the fried method tastes better(i tried them both ways) but baked is still very good.

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