Reviewed: Jan. 11, 2009

As Rachael Ray would say-- YUM-O! A great way to get a non-seafood eater or non-shrimp eater to try shrimp. I can't imagine anyone not liking these! I was a little unclear what type of shrimp to use since the recipe doesn't specify. I got pre-cooked regular sized shrimp (I had wanted jumbo shrimp but coundn't find any) and they worked great. Also buy the sweetened coconut if you want them a little sweeter. Definitely be sure to get pre-cooked shrimp with tail-on and not raw. I used sweet and sour sauce mixed with a little horseradish for dipping and that was magnifique! These would make a great party appetizer.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

MensaJenn

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Jan. 11, 2009

A little too much batter for me so I reduced it on the 2nd batch - much better.

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

Rita Margarita

Cooking Level: Intermediate

Home Town: University Place, Washington, USA

Living In: Redondo, Washington, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Jan. 10, 2009

Very good! I used this recipe tonight - first time making shrimp! - and it was really easy and tasty. I'll definitely make this again! (I didn't have reviewer-suggested ingredients for dipping sauce but I did mix a little Bob's All-Purpose Sauce with Pace pineapple chipotle salsa to dip the shrimp in. Not too bad! haha)

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

RASPBERRYKITTY

Cooking Level: Intermediate

Living In: Van Wert, Ohio, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Jan. 10, 2009

Honestly I cannot make any suggestions... It is perfect just the way it is!

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

emjg

Cooking Level: Expert

Living In: Harrisburg, Pennsylvania, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Jan. 9, 2009

Someone told me about this recipe from this site. I tried it for New Year's Eve. It was extremely easy and DELICIOUS! The coconut shrimp were as good as dishes I've had at resturants! I also tried the suggested dipping sauce. I used Apricot/Pineapple Preserves, Honey Mustard, and Horseradish. It was simply delicious. It's a dish you have to try!!

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

promodiva

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Jan. 7, 2009

Soooo yummy! I used the sweetened coconut flakes vs. the unsweetened due to one of the comments about it not being sweet- and it was perfect. I pan fried them over medium heat and they turned out just great! WOW...that orange/mustard/horseradish dipping sauce is great! I served the meal with yellow saffron rice which was the perfect compliment. I even had extra shrimp that I coated and freezed which I am sure will be great once I fry them up later.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

Brooke

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Jan. 2, 2009

I pan-fried these. You wouldn't think that the coconut would stay on, but it does. These were served at a holiday party and everyone commented on how un-shrimplike they tasted - and how delicious.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

Michelle

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Jan. 2, 2009

This is an excellent recipe. I read many reviews before I made it. Like others suggested I prepared the batter ahead of time. I wasn't paying attention and by accident added the flour to the coconut. I didn't hurt the recipe at all. I still dredged it in flour before adding it to the batter then dipped it in the coconut. I also processed my coconut to ensure that it would stick. I laid them in a 9x13 pan and refrigerated them for 30 minutes (important). I deep fried them for 3-5 minutes and drained them on a paper towel covered plate. I used the orange marmalade, horseradish, and dijon mustard recipe others recommended. DELICIOUS!!

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

ANGELITA27

Cooking Level: Intermediate

Home Town: Columbus, Ohio, USA

Living In: Powell, Ohio, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Dec. 31, 2008

Pretty good. I made them a day ahead and kept them in the frig. Fried up really well and everyone enjoyed them.

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

myhusbandswife

Cooking Level: Intermediate

Living In: North Pole, Alaska, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Dec. 29, 2008

Very very good! Made in cast iron skillet.

Was this review helpful? [ YES ]
3 users found this review helpful

Reviewer:

KEEJA

Cooking Level: Expert

Home Town: Carroll, Ohio, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Dec. 26, 2008

Everyone at our Christmas party absolutely loved these shrimp! They were delicious...simply put! I ran out of coconut halfway through and just ended up using the rest of the beer batter and we dipped these in honey mustard sauce. Those were awesome too! I used a big stockpot to fry these and they turned out beautifully. Thanks for the recipe! I will definitely be making these again.

Was this review helpful? [ YES ]
2 users found this review helpful

Reviewer:

Becky C.

Cooking Level: Beginning

Home Town: San Jose, California, USA

Living In: Orange, California, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Dec. 26, 2008

AWESOME!!! I did not change a thing. I refrigerated the shrimp for an hour before cooking. Served with a strawberry dipping sauce that I tried at a restaurant (mix strawberry jam with water and whisk it until it looks thin enough to dip). Thanks for the recipe.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

lbmom

Cooking Level: Expert

Home Town: Forest Hills, New York, USA

Living In: Long Beach, New York, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Dec. 26, 2008

Yum! I am new to cooking shrimp and this recipie was sooo easy and yummy! I did not change a thing and it was a huge hit!

Was this review helpful? [ YES ]
2 users found this review helpful

Reviewer:

kittyparm

Cooking Level: Intermediate

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Dec. 21, 2008

These were delicious and easy! Instead of beer, I used non-alcoholic ginger beer that I'd brought back from a recent trip to Bermuda. Delicious--I wanted to eat the whole batch all by myself!

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

GWENWYN

Cooking Level: Intermediate

Living In: Reston, Virginia, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Dec. 21, 2008

I am not a coconut fan AT ALL but these were really good. Nice sweet taste and extremely easy to make. Addictive though so be careful!

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

RENENY

Cooking Level: Intermediate

Home Town: Rockford, Illinois, USA

Living In: Savanna, Illinois, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Dec. 20, 2008

well worth the effort it takes to make these. we enjoy lobster season every year, and i made a batch substituting chunks of lobster tail for the shrimp.... EXCELLENT

Was this review helpful? [ YES ]
2 users found this review helpful

Reviewer:

chefkim21

Cooking Level: Intermediate

Home Town: Jackson, New Jersey, USA

Living In: Pinellas Park, Florida, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Dec. 19, 2008

These always turn out great! There's no way you need 3 cups of oil for frying. I fry on the stove with about 1/2 inch oil in the pan. Served with pina colada dipping sauce compliments these shrimp well.

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

melissassm

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Dec. 15, 2008

Turned out great! I put the battered shrimp in the freezer for 10 minutes before frying. After frying them I put them in the oven for 10 minutes at 325 degrees. Delicious! I'll definitely make these again. They're worth the effort.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

Mpresid

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Dec. 11, 2008

SO good. I don't like shrimp so I used little chicken pieces instead. After the had chilled in the fridge, I baked them for 25 minutes at 375 degrees and then lightly fried them in some oil on my stovetop. The recipe itself is fantastic, I wouldn't change a thing. Aside from the shrimp of course :)

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

cukatie2983

Cooking Level: Beginning

Living In: Pittsburgh, Pennsylvania, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Dec. 8, 2008

Wow! I don't cook very often or very well, but these turned out perfect! Quick to prepare and even faster to cook. We will make these again soon. Might add a little something to sweeten a tad more to suite my sweet tooth (I didn't have any dipping sauce on hand). Great Recipe!

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

jessibeans

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Coconut Shrimp I

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

My Recipe Box (0)

Something worth saving?

Most Popular Blogs

Recently Viewed Recipes

Top Searches

Email or User Name	Password (forgot?)

Remember me? Join for FREE!