Food Network
Home> Recipes> Seafood>
Coconut Shrimp with Orange Marmalade Recipe

Coconut Shrimp with Orange Marmalade

Show:

Episode:

Rated: 5 stars out of 5Rate This RecipeRead users' reviews (108)

Browse Reviews by Keywordnew!

Loading review filters...

COMMENT ON THIS PROJECT

    

Sign in

All fields are required.

E-mail Address:

Password:

Remember me on this computer

Signing in

Please enter your email address and we will send your password

E-mail Address

Your password has been sent and should arrive in your mailbox very soon.

Not a member?

Sign up for My Food Network to share photos, show off your style, and connect to an enthusiastic and helpful community.

It's free and easy.

Review This Recipe

You must be logged in to review this recipe.

or Sign Up to Review

Average Rating:

Total Reviews: 108

Showing 11-20 of 108

Sort by:

Newest

  • on March 26, 2011

    Flag

    Used extra-large prawns, butterflied them and used panko in lieu of bread crumbs. Incredible, sweet and juicy. Also used the rice wine vinegar dip. Excellent.

    people found this review Helpful.
    Was this review helpful to you? Yes | No

  • on September 03, 2010

    Flag

    Easy, Quick, and Delicious!

    people found this review Helpful.
    Was this review helpful to you? Yes | No

  • on June 12, 2010

    Flag

    coconut is my favorite anytime I go to a seafood restaurant. No need now I'll make it home double the shrimp more then half the price and awesome outcome. The dipping sauce is a must though. If no rum on hand use 1tbs horseraddish 1 tbs dijon mustard its awesome!


    people found this review Helpful.
    Was this review helpful to you? Yes | No

  • on May 30, 2010

    Flag

    I finally decided to make these. Everyone loved them!!! These were really easy and very tasty. I did not make the sauce so the next time I am going to make the sauce to go with them. Thanks again Paula!

    people found this review Helpful.
    Was this review helpful to you? Yes | No

  • on May 27, 2010

    Flag

    This was fabulous. The coating was so crunchy and the dipping sauce was so good with the shrimp. I now wish I had taken a bite without the sauce to see how good the shrimp really was. I used cooked shrimp and put it in for 2 minutes and the shrimp was so tender and moist and, like I said, the coating was so crunchy! My husband thanked me four or five times for making it after we ate it as an appetizer. Thank you, Paula. I still have some shrimp left over to make it again soon! We loved it!

    people found this review Helpful.
    Was this review helpful to you? Yes | No

  • on April 09, 2010

    Flag

    I cut the recipe in half because I had smaller shrimp, and it was PERFECT. They were delicious!

    people found this review Helpful.
    Was this review helpful to you? Yes | No

  • on April 03, 2010

    Flag

    And that's definitely a GOOD thing! Paula's never let me down with a recipe and she didn't start here.

    The dipping sauce is killer.

    people found this review Helpful.
    Was this review helpful to you? Yes | No

  • on March 16, 2010

    Flag

    Just made this for the first time tonight for dinner. It was easy, didn't have rum so I used horseradish & it was wonderful. Made them in my deep fryer & they came out perfect!! Paula you've done it again!!.

    people found this review Helpful.
    Was this review helpful to you? Yes | No

  • on February 06, 2010

    Flag

    Paula, Paula, Paula!!

    This is the BEST coconut shrimp recipe EVER!!! The sauce is exceptional!!! You can NOT go wrong with this one! I remember watching this episode and it looked so delicious and it most certainly was! I even used Panko bread crumbs just b/c I am addicted to them and we like super, SUPER crunchy...lol. It's wonderful any way you dice it!! You ROCK girlfriend!!

    people found this review Helpful.
    Was this review helpful to you? Yes | No

  • on January 25, 2010

    Flag

    I made this recipe like it says on the site and like it was made on the show. The show way is better. THE SHOW used batter instead of the dredging method and also had changes in the amount of bread crumbs and the temp of oil:

    BATTER:
    1/2 cup flour
    2/3 cup water
    1/2 tsp baking powder
    salt to season
    wisk together and let rest for 15 minutes.

    BREADING: 2 cups coconut and only 1/2 cup bread crumbs.

    Dip in Batter and coat with coconut mixture. Cook in peanut oil for about 2 minutes in deep fryer set to 325 degrees (not 350--it will burn the coconut.

    I didn't made the dipping sauce--It's probably great but I used my own.

    people found this review Helpful.
    Was this review helpful to you? Yes | No
« Previous 1 2 3 4 5 6 7 ... 11 Next »
Advertisement

See More Recipes Like This From Food.com

Food Network Store

Browse More Products

Free Recipe of the Day Newsletter

Let Food Network chefs plan what's for dinner, with quick and easy recipes delivered to your inbox daily.

Food Network Food Network
© 2013 Television Food Network G.P. All rights reserved.