Reviewed: Apr. 15, 2012

Mmm, I really like this recipe. Will definitely be making again. The only changes I made was cutting the entire recipe in half (which isn't really a change, lol) but then I cut the ice water in half again. I also took the suggestion of letting the battered and coconut-covered shrimp to sit in the fridge for 30+ minutes before frying. I just filled my dutch oven up with enough oil to cover the shrimp and turned the eye to medium-high. I had no problems at all with the coconut falling off. Also, I skipped the whole oven part. I think the sauce is what makes this recipe. It's like a fruity honey mustard. Delicious! Great recipe, will make again!!

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2 users found this review helpful

Reviewer:

ddcrowley

Cooking Level: Beginning

Home Town: Monmouth, Illinois, USA

Living In: Alabaster, Alabama, USA

Reviewed: Feb. 17, 2012

We just didn't like this, coconut doesn't really care to cooperate and stick, that I can live with, but the shrimp is wayyyyy overdone.

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2 users found this review helpful

Reviewer:

Luvs2Cook!

Cooking Level: Expert

Reviewed: Sep. 8, 2011

Best shrimp recipe ever!!

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3 users found this review helpful

Reviewer:

Heather

Cooking Level: Expert

Home Town: Silver Spring, Maryland, USA

Living In: Independence, Missouri, USA

Reviewed: Aug. 11, 2011

Wonderful! Deep fried, but not baked. Make sure to use unsweetened coconut though.

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3 users found this review helpful

Reviewer:

Natsonline

Cooking Level: Expert

Home Town: Montreal, Quebec, Canada

Living In: Gatineau, Quebec, Canada

Reviewed: May 15, 2011

Excellent recipe! I used beer instead of water and it was a divine coating for the shrimp! Thanks Marbalet!

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6 users found this review helpful

Reviewer:

Mst917198

Cooking Level: Expert

Reviewed: Apr. 29, 2011

Very good but I didn't both to bake tham.

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5 users found this review helpful

Reviewer:

Candace

Supporting Member (Click to learn more about Supporting Membership)

Cooking Level: Expert

Home Town: Vancouver, Washington, USA

Living In: Tacoma, Washington, USA

Reviewed: Apr. 22, 2011

Awesome recipe! Next time I make it I will reduce the amount of orange marmalade and try adding a few dried hot chili peppers (whole) just for a little "bite" to counter the dips sweetness. Might also take up other reviewers suggestion and try a pepper jelly instead of the marmalade. I had no trouble with the batter, coconut sticking to the shrimp, etc. Make his often...it's great!!

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5 users found this review helpful

Reviewer:

Sheryl

Reviewed: Apr. 10, 2011

I always use allrecipes but this was the worst one I've done. Zero flavor and cooking instructions needed to be more specific. I burnt the first 4.

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5 users found this review helpful

Reviewer:

Julie

Cooking Level: Expert

Living In: New Haven, Vermont, USA

Reviewed: Jan. 21, 2011

These were amazing and the sauce was fantastic. My husband asked me to make them again the next day. I think I'll add some panko next time but it is a great recipe.

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7 users found this review helpful

Reviewer:

QTSunDoll

Cooking Level: Expert

Home Town: Modesto, California, USA

Living In: Emeryville, California, USA

Reviewed: Jan. 1, 2011

Awesome! I use the frozen shredded coconut that is found in the freezer section. The sweetened coconut makes the shrimp too sweet. As I cooked the shrimp I put them in an oven that I kept warm at about 200 degrees until all of the shrimp were cooked. I then preheated the oven to 300 degrees and cooked the shrimp for about 5 to 8 min. Keeping the shrimp warm kept them crispy. I will make these again and again and again.

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8 users found this review helpful