I fixed this recipe last night using jumbo shrimp, it was the best dinner I fixed in quite awhile. My husband thought the shrimp were excellent every bit as good as you would get in a restaurant(better in my opinion) I followed some other suggestions, I put the coconut in my magic bullet and chopped a little finer. I added Old Bay Seasoning , a touch of garlic powder and paprika to the dredging flour, after placing the breaded shrimp in wax paper lined pan, I placed it in the freezer for 30 min. They came out of the deep fryer brown crisp and wonderful!

Sooo good.! Got some fresh shrimp in Georgetown, SC and made it immediately when we got back to Myrtle Beach. I used about a cup of oil and since shrim cooks so fast, just did one side at a time for about 2 min per side. Easy and Yummy

Awesome! Excellent! Outstanding! 10 stars! I followed the recipe to a 'T' and served these coconut shrimp as an appetizer for a Graduation Dinner that we hosted last night. They were DELISH! MUCH better than any of us had had before. I also did the marmalade/horseradish/Dijon mustard dip in addition to another dip = 1/2 cup mayo + 1/4 teaspoon curry powder. I preferred the marmalade, but there was not a drop of the mayo dip left. Serve dips with small spoons (sur la table $2 ea) to avoid double dipping. I used 21-25 Count Shrimp, and for 6 people, 1lb of shrimp would have been enough (we made 2lbs for 6 people - WAY too much). I'd say 1lb of 21-25 Count shrimp is the perfect amount of appetizer for 10 people. The final product = 3 BIG FILLING bites. Be sure to cool for at LEAST 5 minutes before serving as they may not FEEL hot on the outside, but 5 mins or less they can still be VERY hot on the inside. I think the time the shrimp had in the fridge after being breaded is what made this recipe an absolute success. We had very little coconut that fell off into the oil. Thank you Linda for this incredible recipe! It's a keeper for SURE!

My husband loves this recipe! We eat it with white rice with soy sauce. We love the sweet shrimp; then the taste of salty food. Wonderful mix.

This was sooo easy & delicious. I took the advice to pat the coconut onto the shrimp after 15 minutes of refrigeration & put them back into the refrigerator for 15 minutes more. I look forward to wow-ing my family & friends.

All the adults liked this recipe, but I prefer the shrimp just a tad sweeter, I might add some Splenda next time. My picky 4.5-year old liked it but my usually not-so-picky 2.5-year old did not like it.

Best I've ever had!

I coupled the shrimp with an orange marmalade dipping sauce and turned out perfectly. All my guests raved about it! Thank you for the excellent recipe!

So very delicious. Followed recipe exactly and the flavors were wonderful. Not too sweat. I used peach marmalade instead of orange and I highly recommend trying that change. I also used coconut oil to fry it up since I had no other oil. Worked great.

Great recipe. I used 1/4 of beer and 1/2 cup of coconut milk. And for dipping sauce sweet Thai chili sauce.