Reviewed: Oct. 30, 2008

outstanding, batter stays on shrimp really well. Taste is great. I had these at my luau and I have been recruited for 3 other parties to make them.

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NYbornandbread

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Reviewed: Oct. 29, 2008

Ever since I found this recipe I have been making it and loving it. Anytime we have a neighborhood get-together, everyone always asks for these and they are always gone in no time. I, too, also freeze the coconut battered shrimp before frying to help the coconut stay on. Also, I found that Guinness beer works the best for the batter because it is stout and frothy. After battering I make sure to squeeze the coconut onto the shrimp so that there is lots of it and that it is on securely. After a few rounds of frying remember to fish out any loose pieces of coconut that have fallen into the oil. If not, these pieces will burn and make the rest of your frying difficult.

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Entertainer

Cooking Level: Intermediate

Home Town: Boise, Idaho, USA

Living In: Fort Lewis, Washington, USA

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Reviewed: Oct. 28, 2008

These are great! If you want an even sweeter taste substitute Sprite for the beer!

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ABPATRICK

Cooking Level: Intermediate

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Reviewed: Oct. 28, 2008

I loved this recipe!!! I wanted to use a hot dipping sauce, so I used 1 c sour cream, 1/2 cup mayo, adobo sauce to taste (around 2tbs) and one minced chipotle pepper. I also added a little cilantro and salt to taste. It was a amazing and a huge hit.

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livestoeat

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Reviewed: Oct. 27, 2008

This was soooo good! Everybody couldn't get enough! I didn't have any baking powder so I used Bisquick in lieu of flour and baking powder. Worked great! A bit of work but so worth it!!

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nearcal

Cooking Level: Expert

Living In: Menifee, California, USA

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Reviewed: Oct. 25, 2008

awsome....was a hudge hit at my party....Will be a regular dish I serve at future party's..thx so much.

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Smilez

Cooking Level: Intermediate

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Reviewed: Oct. 24, 2008

My daughter loves this recipe. In fact, it was the one she chose to include in a Girl Scout recipe book that her troop put together. It was also her birthday dinner choice.

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PAMELADARLING

Cooking Level: Intermediate

Home Town: Cincinnati, Ohio, USA

Living In: Westfield, Indiana, USA

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Reviewed: Oct. 14, 2008

This was very good. I double dipped the shrimp though so the coconut would stay on when I rolled it through. I didn't have all the stuff for the marmalade so I served it with sweet chili sauce instead which was good too!

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Sarah

Cooking Level: Expert

Home Town: Port Townsend, Washington, USA

Living In: Oxnard, California, USA

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Reviewed: Oct. 14, 2008

Awesome. I printed this recipe out in 2000 and have been making it every year since. It's to the point where my friends request "my" cocount shrimp. 8 years strong and it's still delicious.

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BrownEyes

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Reviewed: Oct. 13, 2008

NEED I ADD TO THIS? Have always been afraid to try coconut shrimp after one disaterous attempt but this is the easiest and best recipe around. Being lazy I used a spiced up pancake batter to coat (after dipping in flour and putting in frig for 30 min or more). Didn't lose any coconut or batter when frying in skillet on top of stove. David ate 18 all by himself. Freezes (uncooked) great.

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patricia3096

Cooking Level: Expert

Home Town: Bristow, Oklahoma, USA

Living In: San Diego, California, USA

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Reviewed: Oct. 13, 2008

Absolutely AMAZING! Will make again soon.

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Angie7367

Cooking Level: Intermediate

Home Town: Grand Rapids, Michigan, USA

Living In: Lansing, Michigan, USA

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Reviewed: Oct. 9, 2008

Awesome... thank you so much for sharing this recipe. I added just a bit more coconut to the batter. Used the dipping sauce as suggested using 1/4 cup orange marmalade, 1T dijon mustard and 1T horseradish. Everyone raved about these -will definitely be making them again soon :) Thank you again!

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SuperMom4

Cooking Level: Expert

Home Town: Hardwick, Massachusetts, USA

Living In: Ware, Massachusetts, USA

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Reviewed: Oct. 6, 2008

So good. Not much else to say - they were great!

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CINFY

Cooking Level: Intermediate

Home Town: Baltimore, Maryland, USA

Living In: Fredericksburg, Virginia, USA

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Reviewed: Oct. 4, 2008

Awesome recipe! I can't eat wheat so I used rice flour instead and it still turned out awesome! Will make again for sure. :)

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jenkat

Cooking Level: Intermediate

Home Town: St. John's, Newfoundland, Canada

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Reviewed: Sep. 28, 2008

Perfect technique. Scrumptious results. A little salt and cayenne pepper were added to flour mixture. The leftovers are delicious right out of the fridge. Wasabi paste or wasabi powder/water rather than horseradish is a nice alternative in the dipping sauce.

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Cheryl

Cooking Level: Intermediate

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Reviewed: Sep. 26, 2008

OK don't laugh but...I forgot the egg!! Yup I did...Did it make a difference? Well I don't know how good these are supposed to taste with it..but without, they are awesome! Next time I will try with the egg!! lol Don't forget a little sprinkling of salt! and I fried in my wok which worked awesome. I added a bit of peanut oil to bring up the burn temp on the oil.

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LITTLECHILE

Cooking Level: Intermediate

Home Town: Penticton, British Columbia, Canada

Living In: Cabo San Lucas, Baja California Sur, Mexico

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Reviewed: Sep. 25, 2008

This is a great recipe and pretty simple to do though it does involve sticky fingers. I used a frying pan instead of a deep fryer and it worked fine.

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Brian22

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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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