Coconut Shrimp Recipe

Very delicious! I chilled the batter and marmalade overnight and prepared the shrimp the next day. Even though I lost coconut in the oil, a lot was still on the shrimp. Chilling is the secret. For the reviewer who said it wasn't sweet enough, try adding 1/2c of the coconut to the batter, plus 2 T sugar and 1/2 t salt. The dipping sauce I used was 1/2 c orange marmalade, 2 t mustard, 1 t prepared horseradish, dash salt, and honey to taste. Yes, it's laborious, but worth the effort for a great recipe like this.

This is the 2nd time I made it, and it's awesome! I did not fry it in oil: instead I baked it at 475 degrees for about 15-20 min. on a silicone mat lined-baking sheet, sprayed with Pam. Also sprayed the top sides of the shrimp and watched til the coated tops (and bottoms) turned golden brown. Used Bob's Red Mill organic shredded coconut as opposed to store-brand this time - it's a finer shred and coated better than the typical larger shred. Used the recipe as written otherwise, but this 2nd time I completely forgot about the orange marmalade dipping sauce that's noted in the recipe description at the very top of the page! Don't forget that dip - it really makes it taste exactly like you're dining in the Outback!

Followed the direction with the following modifications : no beer used Fresca!! worked fine. Also seasoned the bland flour to have layers of flavor, used shredded coconut not flakes, seasoned shrimp, batters, flour to have layers of flavor.. did chill. Used an Airfyer so I sprayed lightly with Pam and cooked for 12 min. Very easy and yummy.

These shrimps were delicious. I did add seasoning to the flour as another person suggested plus I put the coconut flakes in the processor for a few seconds and kept them in the fridge for several hours. I also made the orange marmalade with mustard and horse radish dipping sauce as someone suggested. They were excellent. Will now have to make them again for my kids. Thank you for sharing.

Really good. Used half frozen, already peeled, veined, and cooked medium cocktail shrimp. 350* was too hot for the oil, cooked mine at 300*. Crisped the coating and cooked through the batter without overcooking the meat at right about 3 min on the first side and 2 on the flip. The marmalade/mustard/horseradish dip was amazing. I could eat that stuff by the spoonful.

I have tried coconut shrimp recipe before but used sweetened coconut and it was too sweet. For this recipe I tried using half sweetened and half unsweetened coconut and I thought it was the perfect amount of sweetness. I also added panko to the coconut mix and used my air fryer and it worked well at 6-8 min vs frying.

Homerun Touchdown Goal!!! Follow this exactly, it is perfect! My only advice is if you are doing big shrimp (12/16) use a 5" skewer for each shrimp to keep it from curling. Also, I make a dipping sauce with 1/2 part Franks Sweet Thai chili sauce and 1/2 part Apricot preserve. Delicious and restaurant quality!

I made this dish for a family dinner tonight! Everyone loved it and wanted the recipe! The only thing I changed was, I used corn starch to dredge the shrimp in before dipping in batter, to make an extra crunchy coating. YUM! I also made my own recipe of orange dipping sauce with my homemade Orange Marmalade, brown mustard, horseradish and jalapeño juice.👍

These were good. I added salt and Siracha to the batter as other reviewers suggested. I gently squeezed each shrimp in my hand once they were battered then refrigerated. I had no trouble with losing coconut while frying. Next time I will try more spice and maybe rum and coconut milk instead of beer.

Yummy! I served it with a sweet and sour sauce made of 1/4 cup sugar, 1/4 apple cider vinegar, 1/4 cup ketchup, 1/4 water. Bring it to a boil and serve with the shrimp.

Ok, this is the second time I’ve made this dish. The first time timid, in the fry daddy {so you can’t mess it up} The second time, this dish sings, Put Me On The Menu! This time instead of peanut oil, I used coconut oil, Instead of fry daddy I used trusty cast iron. I mixed APF, beer, baking powder, egg, and coconut flakes. Whisked, let sit, then poured 1/2 cup coconut flakes in another bowl. Get the coconut oil hot, dip shrimp in batter, then dip in coconut flakes, fry!

Great recipe. I put the coconut in a food processor to make it more fine so it wouldn’t fall off. I also used coconut oil, about 1 cup. No way you need 3 cups of oil. I will make this again!

Wow, this recipe is incredible!

made it many times, easy and now one of our favourites. we usually have it with parmesan risotto

I made this with an orange marmalade sauce which consists of Dijon mustard and horseradish mixed together

Totally satisfied my cravings.

I used coconut oil for frying. Makes a big difference. Also, make extra dipping sauce!

My nephew would rather I use sweetened coconut flakes. I think I will next time.

So good. Made exactly as written.

This recipe is a family favorite. The only change I make is to use half and half coconut and penko for the topping for an extra crunch. Definitely worth the effort!