Coconut Shrimp with Peanut Sauce

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Peanut sauce was not right. I think that the 1-1/2 C peanut butter should have been 1/2 C. I fixed it by making the sauce again, and added the peanut butter until I got a sauce consistency. Probaly more like 3/4 C. Now it is a 5 star recipe! I just whisked the ingredients after making a mess of my food processor the first round.

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This has become my go-to recipe for coconut shrimp. I use packaged coconut and serve them with a sweet Thai chili sauce, and they are amazing! I made the peanut sauce once, and it was okay, but I'm ot a huge fan of peanut sauces in general.

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Love this recipe, although I don't make the peanut sauce. I keep a candy thermometer in the oil the whole time I'm cooking so that I don't burn the shrimp.

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Can't eat shrimp so I use tofu instead. It was pretty good. I would amp up the spices. I use sweet chili sauce instead of the peanut sauce and turned this into a lettuce wrap with cilantro. Very yummy! And also, for those who don't want to get a thermometer throw in a popcorn kernel and it will pop when the oil is ready.

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I have made the shrimp from this recipe once and the sauce twice. The shrimp are delicious, but as other reviewers have pointed out, the coconut is extremely time-consuming to prepare the way he describes in the episode. I would recommend throwing it into a food processor, which is what I recall him doing in the coconut cake episode. The sauce is also great--it definitely did not taste or look like plain peanut butter to me. I followed the recipe almost exactly, except I have never used the fish sauce, since I didn't want to buy a bottle just for this recipe. I also used lower-sodium soy sauce since that's what I keep on hand. My biggest problem with the peanut sauce is that there is way, way, way too much of it. Fortunately, it's good on just about everything from soba noodles to cut vegetables to stir-fry, but it'll be a long time before I manage to use it all up.

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Just made the peanut sauce and it was horrible. Love most of AB's stuff, but this was a total miss. Sauce had taste and consistancy of plain peanut butter. On the plus side, it was a good exercise in how to clean peanut butter out of a food processor. Fail.

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Very good flavor, however I used canned coconut and it was great also. Fresh coconut is not available in my area without driving a great distance. I love Alton!

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I'm not afraid of a lot of effort if the results are worth it. However, after spending all that time breaking down the coconut and making a mess in my kitchen with the fryer et al...I have to admit the result was disappointing. The shrimp were pretty good, and the sauce alone was awesome---but not together. The peanut sauce completely overpowered the shrimp. I found some sweet chili sauce which I used instead and that was better received. I think this is the first time I have not been thrilled with an AB recipe--I guess different folks have different taste....

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I am really not a fan of shrimp. But the breading on this was spectacular! Alton says coconut must be fresh but I have to say, shredding that coconut was exhausting! I think packaged would have sufficed. The peanut sauce was incredible but I didn't need so much. Maybe half that recipe.

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I made this recipe because my dad really likes peanut sauce and I wanted to give him an excuse to use it. He already had some on hand but the shrimp turned out amazing! The bowl of coconut got really gummy and stopped sticking to the shrimp. I would recommend adding the shredded coconut as needed. Will be making this again real soon.