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Neely's Jumbo Coconut Shrimp Recipe

Neely's Jumbo Coconut Shrimp

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Rated: 5 stars out of 5Rate This RecipeRead users' reviews (53)

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Average Rating:

Total Reviews: 53

Showing 11-20 of 53

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  • on December 04, 2011

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    The shrimp and sauce are absolutely delicious!!!

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  • on November 27, 2011

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    Loved this recipe used it to make mahi mahi instead of the shrimp. It was amazing!!!!

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  • on November 15, 2011

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    These were so good and easy to make. The dipping sauce is a must as well. I made these for my mother and mother in law and they both loved them. I will make again.

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  • on November 06, 2011

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    Fabulous, easy and ...did I say fabulous? A recipe that worked flawlessly! TASTEEEEEE! Thanks for my new fav. recipe!

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  • on August 29, 2011

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    Killer recipe! I've done it twice, to great reviews! Thank you Pat & Gina!!!
    One suggestion... Serve it with Yellow Saffron Rice. The flavors compliment so well!

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  • on August 17, 2011

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    Yummy, yummy, yummy. So I guess you know I loved these right? Okay, for you first timers or novice cooks out there, make sure you either refrigerate or freeze your shrimp before frying them and this will allow the batter to adhere more easily. Also, butterflying them makes a very nice presentation. I added Old Bay and Creole seasoning instead of garlic and onion powder. I felt like I was in Nawlin's (New Orleans. The dipping sauce made me feel like I was down and under at the Outback restaurant. You don't have to use peanut oil to fry your shrimp to get good results. I used vegetable oil as I do for most of my frying and it worked out fine. Besides, vegetable oil is so much cheaper. I'm just saying. Your friends and family will thank you for this one and you will look like a super star in the kitchen. These shrimp rock!

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  • on June 19, 2011

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    Made the recipe exactly as written except I used Old Bay seasoning instead of the garlic and onion powder. The shrimp were wonderfully crisp and tasty. The sauce is excellent, too. The second time I made this recipe, I used scallops instead of shrimp and they were scrumptious as well. They were even good the next day, cold. This is a real winner!

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  • on May 03, 2011

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    My first time reviewing - the recipe was well worthwhile. I just wanted to quickly address one or two concerns. Messy? Yea, but only because when you use wet and a dry batters.... that's what ya' get (fingers or tongs, whichever you use ....a little messy ...gooey. The other issue was batter not staying on the shrimp. I'd suggest that after you batter, lay the shrimp on a rack for about 15 or 20 minutes or so. The batter will kinda dry out and then stay on the shrimp better. I had no idea about the asian sweet sauce - but went to the Asian section of my supermarket (not even a specialty store and there it was.
    I didn't change a thing. Oh, yes, I didn't butterfly the shrimp. I would call this easy and I would certainly call it very, very good.

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  • on February 26, 2011

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    SO GOOD & SO EASY IF YOU BUY SHRIMP ALREADY PEELED & DEVEINED, THIS SHRIMP IS BETTER THEN IF YOU WERE TO GO OUT, THE SAUCE IS WONDERFUL & ZESTY, I CAN'T WAIT TO EAT THE LEFTOVERS, WHAT A KEEPER!!!

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  • on January 29, 2011

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    Tonight I cooked shrimp 4 different ways. A very small get together of only 3. I made the Neely's coconut shrimp, Emeril's Panko breaded shrimp, Bobby Flay's Bar-B-que shrimp, along with a shrimp cocktail. I read the reviews on the Coconut shrimp and after I breaded them I placed in the freezer for an hour before frying in the peanut oil. I did not have any Asian chili sauce to mix with the orange marmalade, but I did have Jalapeno Jelly that I used, with a splash of soy sauce. I followed the shrimp recipe exactly. Very, very tasty! The crunch was wonderful with the coconut and the Panko bread crumbs. I was worried it might be too sweet; it was sweet but also savory. A keeper. Better than most restaurant recipes.

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