The reviewer gave this recipe 5 stars. This recipe averages a 4.4 star rating.
Reviewed: Oct. 23, 2009
Perfect. Don't change a thing. Served at a luau party and the dipping sauce is divine!
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Cooking Level: Expert

Home Town: Chardon, Ohio, USA
Living In: Newton, Massachusetts, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.4 star rating.
Reviewed: Oct. 1, 2009
This is delicious! We made a batch last night using plastic bags for the batter and for the coconut, which really cut down on clean-up. We used ~3/4 c. ice water in the batter which helped hold more coconut on and we added chipotle mustard to the dipping sauce to give it some more kick. Served with cornbread and green beans. Very tasty and we'll make again. Thanks Marbalet!
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Cooking Level: Intermediate

Living In: Madison, Wisconsin, USA
The reviewer gave this recipe 3 stars. This recipe averages a 4.4 star rating.
Reviewed: Aug. 25, 2009
Good, but not worth the mess. Perhaps freezing them, or chilling them in between coating and frying would help.
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Cooking Level: Intermediate

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The reviewer gave this recipe 4 stars. This recipe averages a 4.4 star rating.
Reviewed: Jul. 16, 2009
SECRET TO COCONUT STICKING which I'm surprised hasn't been mentioned: You have to chill the shrimp for at least 30 min. as recommended in another coconut shrimp recipe on this site! after you take it out of fridge, use your fingers to mold/glue on the coconut to the shrimp after it's been in the fridge for at least 15 minutes (but put back in fridge so it can continue to meld together). Just press down on each shrimp that is covered with coconut & the batter that has had time to meld onto the coconut will catch any lose flakes. I do this each time and never have any problems. Coconut burns easily, so I only cook about a small batch at a time so I can monitor their progress and flip faster. Also have paper towels ready after you fry to soak up the excess oil! This was very good, but don't get the point in heating your oven up for 5 min when the frying has already finished them off.
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Cooking Level: Intermediate

The reviewer gave this recipe 5 stars. This recipe averages a 4.4 star rating.
Reviewed: May 23, 2009
So good! Not much else to say!
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Cooking Level: Beginning

Living In: Elmira, Oregon, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.4 star rating.
Reviewed: May 22, 2009
these are awsome and I love coconut shrimp though if you make the batter thinker and dip shrimp in coconut after they are battered the coconut sticks much easier then to the shrimp alone. also another good dip is a creamy pineapple garlic dip (which is a recipe on this site aswell)it says to chill dip , but it is also awsome heated and served warm.
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The reviewer gave this recipe 4 stars. This recipe averages a 4.4 star rating.
Reviewed: Apr. 6, 2009
Excellent texture to this batter; makes crispy, flaky coconut shrimp! My husband and I both agreed that the 1 Tbsp. salt must be a typo; I cut the amount in half and it still seemed a bit salty. Next time I'll use only 1 tsp. or less and will use SWEETENED, shredded coconut (we like our coconut shrimp with a slight sweet taste, not salty). I skipped the baking step since I used pre-cooked shrimp to start with. The dipping sauce is super! Even my 21- mo.-old daughter loved dipping her shrimp in it.
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Cooking Level: Intermediate

Home Town: St. Peter, Minnesota, USA
Living In: Mosheim, Tennessee, USA
The reviewer gave this recipe 4 stars. This recipe averages a 4.4 star rating.
Reviewed: Mar. 20, 2009
good recipe but I found the shrimp were reluctant to hang onto the coconut
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The reviewer gave this recipe 3 stars. This recipe averages a 4.4 star rating.
Reviewed: Feb. 22, 2009
I try not to futz around with recipes the first time around. I also try to make it a point to not take too much of other peoples' reviews & suggestions too close to heart. I figure the person that submitted it, submitted it that way for a reason. I should have paid attention on this one. The batter needs either twice the flour, or half the water. It was a drippy, useless mess. Finally, on the last 10 shrimp I just dumped the coconut itself into the batter. I probably used about twice the amount of coconut called for before mixing it with the batter. The sauce: yuck. Way way too much mustard, kills the whole idea of coconut shrimp. I get the concept of wanting a little spice - but mustard just didn't work. I'm kinda glad I planned on a second sauce, since I'm not a mustard person to begin with. I chopped up a can of Dole's Mixed Tropical Fruit - it was scoffed up. And so were the shrimp, by the way. So despite me nearly wailing this one across the room, to be fair, they were very good. But for inaccuracy, disproportion & personal aggravation I only gave this one 3 stars.
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Cooking Level: Expert

Home Town: Long Island, New York, USA
Living In: Roscoe, New York, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.4 star rating.
Reviewed: Feb. 5, 2009
These shrimp were delicious! I followed a suggestion by using less water than the recipe called for so the batter coated the shrimp. I used frozen peeled and deveined shrimp that I thawed in lukewarm water. Be sure that the shrimp are throughly dry before battering and frying. Although my husband lovd the dipping sauce, I didn't care for the bitter flavor of the orange marmalade and wished that I had used less dijon mustard. I ended up adding more honey to the sauce that I made for myself and it was great with the shrimp. In our fryer, set at 350 degrees as the recipe called for, the shrimp were done after about 3 minutes and would have been overdone if I had left them in for 5 minutes.
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Cooking Level: Intermediate

Home Town: Okemos, Michigan, USA
Living In: Cincinnati, Ohio, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.4 star rating.
Reviewed: Jan. 1, 2009
Excellent! As suggested by others, I used about 1/4 cup less of water. Put the coconut in a ziplock bag and had no problem getting it to stick. Had to watch the shrimp closely as it cooked quickly and tended to burn if left too long; probably b/c I used only about 1/2 cup of oil and turned the shrimp halfway through. I used sweetened coconut b/c that's what I had around and it was not too sweet. Drained the shrimp after frying and had no problem with being to greasy. The sauce was great--even my husband who puts hot sauce on everything loved it. Will definitely make this again.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.4 star rating.
Reviewed: Jul. 16, 2008
I am only rating the dipping sauce and not the shrimp. The dipping sauce is wonderful!!! Will make again:)
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Cooking Level: Intermediate

Home Town: Anchorage, Alaska, USA

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The reviewer gave this recipe 3 stars. This recipe averages a 4.4 star rating.
Reviewed: Jul. 14, 2008
The shrimp was great - but the sauce was too strong for the shrimp. I am not sure if it was the orange marmalade or what but it was bitter and had a bad after taste. Just my opinion - I wanted something sweeter to compliment the light coconut taste. So I redid it and replaced with apricot jam, omitted the hot sauce, and reduced the dijon mustard in half and it was much better.
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Cooking Level: Intermediate

Living In: Omaha, Nebraska, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.4 star rating.
Reviewed: Jun. 20, 2008
This was delicious. I made it as directed. It tastes great with corn on the cob.
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The reviewer gave this recipe 4 stars. This recipe averages a 4.4 star rating.
Reviewed: Apr. 6, 2008
good recipe, but way too much salt - decreased to 1/4 tsp. also added 1/4 tsp curry powder and 1/4 tsp paprika - gave the batter a nice spice. reduced ice water to about 3/4 cup. dredged shrimp in flour before dipping in batter. didn't bother to bake afterward either.
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The reviewer gave this recipe 4 stars. This recipe averages a 4.4 star rating.
Reviewed: Mar. 31, 2008
Time consuming but worth it. Made it for a party, it went fast with raves.
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The reviewer gave this recipe 4 stars. This recipe averages a 4.4 star rating.
Reviewed: Oct. 8, 2007
like others, i didn't put the shrimp in the oven. simple and pretty good. The hit was the dip!
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Cooking Level: Expert

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The reviewer gave this recipe 5 stars. This recipe averages a 4.4 star rating.
Reviewed: Oct. 8, 2007
Rating the sauce only. It's wonderful! Tastes better than the restaurant!
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Cooking Level: Intermediate

Home Town: Miami, Florida, USA
Living In: Pensacola, Florida, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.4 star rating.
Reviewed: Aug. 20, 2007
We cooked these without baking them in the oven. We used pre-cooked shrimp and just fried them in the oil. They turned out pretty darn good but lacking coconut flavor. Make sure the batter is really thick (less water) so that it sticks to the shrimp. A lot of fun to make with my friends! Thank you!
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Cooking Level: Intermediate

Home Town: Seward, Alaska, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.4 star rating.
Reviewed: Aug. 5, 2007
Really good - especially the dipping sauce! I only fried the shrimp - baking would toughen it too much. It was light ans crispy - not too greasy. I actually used homemade blackberry jam in place of the marmalade - which I didn't have. And although it changed the color from golden to a deep wine color, it was terrific!
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