Coconut Shrimp with Orange Marmalade

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All the reviews are great and they are right. However, as noted by others the recipe makes far too much coatings. 1/4 is right on. You need to add the rum to thin the marmalade.

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This is an A+++++ recipe. I cooked the shrimp in my deep fryer for 3 minutes and they came out perfect. I did subsitute a dark rum for a regular light rum and it came out great.

Thanks again Paula for a great recipe!!!

Tracey- Williamstown, NJ

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OOOOOOOH!!! so good Yum Yum
Pat Arkansas

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This is an easy recipe, however, the coconut did not stay on the shrimp as much as we would have liked. Next time I would use only half of the breadcrumbs instead so the coconut will stick to the shrimp better.

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Very easy to make and the taste is great

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I needed a quick party food and found it breaded in coconut. I had tried making these before with dismal results, but wanted to try again anyway. The breading technique and formulation resulted in perfectly coated shrimp. One quick dunk in the fryer later and, as Anthony Bourdain would say, it was "a tribute to the fryalated arts." Crunchy, coconutty, and satifying at party time. They also kept their heat well, ensuring that all of my guests got a hot, mouthsearing, absolutely satisfying appetizer.

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I've made these a few times now and everyone loves them. I also used Panko bread crumbs for their ultra light crispy texture. I didn't make the dipping sauce as it sounded too too sweet. Instead I used Thai Sweet Chili Sauce from a bottle, a bit of heat with the sweet made these really good. I also found that the recipe as written creates an excessive amount of the coatings and have reduced it to a quarter of the amounts called for with leftover still. Perhaps my large shrimp need to be larger still, the size of lobster tails perhaps!

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I made this for a holiday party and substituted the shrimp with chicken tender strips and they were the hit of the party!!!!

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I just made this for a party and it came out wonderfully. The only thing I changed is that I substituted panko for the bread crumbs to match the texture of the coconut. The shrimp was so good that I didn't even need the marmalade.

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Although shrimp is a guaranteed success as a meal for my 4 sons, this recipe is their favorite! It's rare for me to make any dish that all of the boys will eat and I appreciate being able to have a good family meal with no complaints!