Reviewed: Aug. 20, 2009

4 stars only due to the following changes: used sweetened coconut flakes (all I had). Turned out great. Chilled coated shrimp in freezer for 20 minutes before frying. This helps hold the batter together. I didn't make the dipping sauce; a squirt of lime juice was all these needed. Great! You'll notice one shrimp gone from my pretty arrangement - that was my father-in-law, unable to wait for me to snap my pic :-)

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NBOntario

Cooking Level: Expert

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Reviewed: Mar. 28, 2009

This was wonderful! The best coconut shrimp I've made. I did make a few changes though. I added about 1/2 cup beer and some milk until the consistency was right. No curry powder. Added 1/4 cup Japanese bread crumbs to coconut mixture. Served with a orange marmalade sauce.

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ELI3LEG

Cooking Level: Expert

Home Town: Peachtree City, Georgia, USA

Living In: Corvallis, Oregon, USA

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Reviewed: Dec. 19, 2008

this recipe was an absolute HIT at the martini party I went to this year. Love it!

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Carrie

Cooking Level: Intermediate

Home Town: Seattle, Washington, USA

Living In: Vicenza, Veneto , Italy

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Reviewed: Oct. 24, 2008

This was very good. The sauce is perfect.

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Jade

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Reviewed: Aug. 2, 2008

I made it last night for a progressive dinner. I made 50 shrimp but doubled the batter recipe and it came out perfect.

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JENRICHARDS

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Reviewed: Mar. 12, 2008

A little twist on the usual coconut shrimp I make from this site which is also fabulous. Before you dredge your shrimp into the flour, make sure you dry them well with paper towels. I used pineapple marmalade for this and once coated with the coconut, we let them sit for fifteen minutes before we started the frying process. We made thirty skewers with three shrimp on each and my company couldn't get them into their mouths fast enough. This was an appy and I'm sad to say there were no leftovers! Thank you so much!!

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LINDA MCLEAN

Cooking Level: Expert

Home Town: Livingston, New Jersey, USA

Living In: Flanders, New Jersey, USA

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Reviewed: Feb. 23, 2008

hubby loved with cocktail sauce. I took the tails off and used med shrimp. For a 1/2 lb, I used 3/4 c flour, 1/4 t baking powder and paprika, no curry powder (hubby does not like it), 1/8 t salt and cayenne, 3/4 c beer. I did put the coconut in my mini chopper and had no problem with it sticking to the shrimp. You must heat the oil, I did for 10 minutes and for people with out a therm, 375 on my gas stove was a lil above medium. To reheat, 350 in oven for 5 minutes. Very good

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072705r

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Reviewed: Feb. 16, 2008

this was delicious!! i put the coconut in the food processor to make it a little finer and i didnt have any problems with losing the coconut in the oil. for the dipping sauce, i mixed spicy brown mustard and honey..excellent! will make again :)

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MS 2 REE

Cooking Level: Expert

Home Town: Charleston, South Carolina, USA

Living In: Marietta, Georgia, USA

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Reviewed: Jan. 26, 2008

This was wonderful. Very easy to make. I found a bottle of horseradish mustard combined at Wal-Mart and I used 12 Tbsp. I also used about 1/2 c. or more of the beer. 1/3 c. wasn't quite enough. I had also only used 1/2 lb. of large shrimp and the recipe barely made enough batter(flour, baking powder.... mixture) to cover all of the shrimp. If you plan to use a whole pound of large shrimp, you may want to double the recipe. This recipe really is great!!!!! :)

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Karen

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Reviewed: Oct. 25, 2007

Great! Make with a cream of coconut bechemel (duck sauce is good too, steamed rice, cooked carrots and broccoli.

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Beck

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Reviewed: Mar. 24, 2007

Awesome! We will definitely make this again. We did not have marmalade so we mixed together honey, horseradish and mustard for the sauce and it turned out yummy. The batter was really thick so I added 1/4 cup more beer. I used light beer but I can't imagine that would make the batter thicker.

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BETSYPAL

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Reviewed: Mar. 6, 2006

I made these to bring to a dinner party and everyone went crazy over them. I don't eat shrimp myself, so I served them without tasting them, but I was told that they were better than any coconut shrimp anyone had ever tasted. I cooked them before we left the house and put them in a covered glass cake pan and then heated them in the oven at 350F for about 4-5 minutes.

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