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Coconut Shrimp with Orange Marmalade Recipe

Coconut Shrimp with Orange Marmalade

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

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Average Rating:

Total Reviews: 108

Showing 41-50 of 108

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  • on July 06, 2007

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    This was easy to do and tastes great. Thank you!

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  • on June 13, 2007

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    This recipe is one I have used for many parties and have requests from others because it is easy to prepare and it tastes as good as your favorite restaurant's coconut shrimp! You can make them ahead too and lay them on a cookie sheet with wax paper (before cooking and just fry them just before your party. Yum-my!

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  • on June 11, 2007

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    Perfect appitizer

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  • on June 01, 2007

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    It was o good the girl next door won't quit bugging me to make it for her again! Thanks Paula Dean

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  • on May 02, 2007

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    I love shrimp and grew up on the gulf coast. Fried shrimp and fried fish have always been part of our diet. I like coconut shrimp if they're not sickly sweet. These weren't sickly sweet - but they lacked something.... Maybe a different dipping sauce?

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  • on April 25, 2007

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    I have to admit I watched the show--but did not measure the ingredients from a written recipe. They turned out absolutely delicious!! Very easy, sticky fingers, but worth it! I agree these would be a bit rich for a meal, but great as an appetizer. I did not make the orange marm. sauce, we used pineapple,and yes the rum was a little strong in the sauce-but the shrimp are GREAT just plain!

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  • on April 20, 2007

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    super recipe! for those who weren't thrilled with the rum try one tablespoon of spiced rum [captain morgan's]. it made a world of difference for me.

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  • on April 19, 2007

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    Easy and ymmy

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  • on April 01, 2007

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    I loved this recipe. Made it as appetizers for a birthday party and were a BIG hit. Definetly make with SWEETENED coconut as regular coconut makes it too bland. Didn't make the dipping sauce, used a store bought Mango salsa instead. Thanks for the great recipe.

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  • on February 11, 2007

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    If you had some dijon mustard to the orange marmalade ,about a teaspoon it will cut the sweetness....that's how we always did it :

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