Neely's Jumbo Coconut Shrimp

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My husband usually doesn't like coconut, but really liked this recipe. WOuld make again. We have a small fryer with basket, works well.

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I am a newer cook and i tried this recipe because my family and I love shrimp and this came out great. Just make sure if you aren't deep frying the shrimp that you have enough oil in your pan so your shrimp is evenly cooked.

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Finally a warm Saturday in GA. Tried this shrimp and it was great. They came out nice and golden brown. I used canola oil because I did not have peanut oil. I didnt try the dipping sauce but will next time. I will also add a little seasoning to the shrimp before beginning the breading process. Great recipe. I cooked 4 at a time to maintain the oil temp.

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I love this recipe. Red Lobster has nothing on this recipe ya'll. I did add 1 tea of onion and garlic powder as well as 1/2 tea of cayenne pepper. yummmmmmmy is all I can say. I will be making this recipe over and over and it is great for a company dinner. Thank you so much for sharing.

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Ive made these a couple of times now. Live in Florida about 2 blocks from where fishing boats come in in the am so my shrimp were just caught and that really helps..The recipe is so easy and besides the fact that you really have to babysit them while frying, (Coconut burns quick and the end result is terrible its something anybody can do. I personally think that they are even better cold. The sweet taste of the coconut seems to come out more after they have chilled. Either way, hot or cold, do try the recipe..You can 't go wrong.

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We made this last Friday and it was out of this world! Thank you. We loved the sauce also. Can't wait to make it again.

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Oh wow...this recipe was awesome!! I love the idea of using panko with the coconut for the final layer of breading...it really made the shrimp nice and crunchy. Plus, I didn't have coconut floating around in my fryer. Mulit-step breading takes a little longer, but it is really the way to go if you want the breading to stay on the shrimp instead of falling off in the oil. When I put the dipping sauce together, I accidently grabbed apricot preserves out of the fridge instead of the orange marmalade. I didn't realize the mistake until everything was mixed! The taste wasn't bad, but it was lacking a certain flavor. So I added a couple tbsp of orange marmalade and a little more lime juice then let it rest in the fridge for about 30mins. The result was awesome! I have tried to make this sauce with horseradish before, but I think the asian chili sauce gives it a MUCH better flavor...and the lime gives it a nice zing! Thanks Pat and Gina!! Love your show!

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I never buy the prawns because of price but that's not a bad thing with this recipe because you get more of that yummy, crunchy, coconutty coating. I didn't have orange marmalade so I created my own dipping sauce staying with the sweet, spicy idea. I mixed apricot preserve and cocktail sauce next time I will add even a little more horse radish. It was incredible. Oh my gosh this is making me crave them now.

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I didn't have peanut oil to make this shrimp so I was forced to use vegetable oil. It caused the first batch to burn a little but after adjusting the temperature and monitoring my shrimp more closely, I was able to make it perfectly brown and delicious. Excellent job Neelys. Keep up the good work. I love watching you guys and your great family.

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I personally hate coconuts. But this is my boyfriend's favorite dish. Glad I chose the Neelys' recipe. He proclaimed it was the best coconut shrimp he'd ever tasted..."better than any restaurant." And it was super easy and fun to make. A little messy, but that's to be expected in any active kitchen. Overall, great recipe.