Coconut Fried Shrimp with Dipping Sauce

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Very good except for the temperature. I started at 330 with my shrimp (size 21-25 at room temperature. As soon as I added a few the temperature dropped to 300 and it took several minutes to brown. By then the shrimp were over cooked. Next time I will start higher to compensate for the drop. Other than that I loved them!

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Just what I was hoping for! I cannot fry anything -- but since the recipe gave me a temperature setting, I felt like I would try it. So armed with a candy thermometer -- I jumped right in. I wish more recipes listed the temperature at which to cook. My family loved it and I could not have been happier. I followed the recipe exactly and was thrilled with the results. Lovely batter and no grease whatsoever.

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My first time making Coconut Shrimp and my husband loved it! My husband rated this because I am allergic to shellfish and did not eat any (In case you are wondering, I use utensils and/or gloves when handling or cooking shellfish. I made a dipping sauce out of orange marmalade, Heinz chili sauce and white wine vinegar; my husband liked it so much, he said we could bottle it. Will for sure make this again.

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Yummy! Panko and coconut makes it. Dipped in egg wash then the panko and coconut. Put in refrige for about an hour so breading sticks. Dipping sauce used the marmalade with fresh mango and horseradish to taste. Mixed in food processor and served with shrimp.

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Agree with the Panko! This is the perfect recipe that matches what we like to order when going out!

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Loved the sauce, I will keep it as is, loved the sweet and zingy taste, perfect contrast against the sweet coconut shrimp--which I made from another online recipe by Paula, "Coconut Shrimp with orange marmalade." That recipe was great, but she made the fry temp too high at 350 and the shrimp overbrowned, so I tried it at 325, perfectly golden brown. I"m glad to see this recipe shows 325 fry temp too; I know that now myself! I hope to try this version of coconut shrimp one day and compare it to the other...but THIS sauce is a keeper for sure and I have no need to keep searching!

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I've been looking for a coconut shrimp recipe for some time. I came across this one. No need to look any further. These were delicious. The only changes to the recipe I made were that I used already peeled and deveined shrimp, Panko crumbs and apricot preserves. I plan to make these as an appetizer for the holidays and it's nice to know that I can freeze them ahead of time. Thanks to everyone's great advice in the reviews.

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This is the best coconut shrimp recipe but used panko bread crumbs instead and it made it so light and crispy My neighbor who does not like shrimp devoured them and wants me to make some more tonite!!! Thanks Bobby!!!

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I went to visit my daughter and her family to help her prepare for my grandson's high school graduation party. He asked me to make him some coconut shrimp for dinner that evening. This is the recipe I found and am I ever glad I did. He LOVED the dipping sauce. As a matter of fact, when he got up the next morning, he asked if there was any more sauce. I had to make an additional batch. The entire family loved it. This is a keeper for me. The shrimp batter recipe was excellent as well.

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These are so good!! My family loves them. They are a little messy and time consuming to make, but well worth it. I really like the dipping sauce too - it's a perfect compliment.