Coconut Shrimp

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Awesome recipe! Almost needs some sort of dipping sauce though, I think It would go great with a sambuka, chili, lime dipping sauce. I used the honey tip right below me and I also double dipped the shrimp to get more batter on.
My sister absolutely hates shrimp, but she loved this recipe!

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Hi,

I am a fitness nut, and I am a moderate cook, but I think I have the solution to some of the problems people are having. First, there are two easy ways to make the coconut stick.

Style 1: Use honey and let the shrimp stand for 20-30 minutes in the refrigerator.

How: First coat the shrimp with honey, then dip in the eggs, then "roll" in the coconut. The "rolling" allows some of the honey to grip through the eggs. Once you let it stand for 20-30 minutes, the honey will solidify for the temperature in the fridge and with the short amount of time you will be frying the honey won't reduce enough to let go of the coconut. Problem solved.

Style 2: Use brown sugar and reduce it with water in a fry pan. Reduce brown sugar to a syrup(or just use syrup in a fry pan coat the shrimp before dipping in egg and "rolling" in coconut. The syrup will act the same as the honey as far as hardening in the refrigerator and not reducing when you fry it.

Note: If you use sweetened coconuts, this may or will become far too sweet. As an alternative use unsweetened coconut shavings or use onion salt in your spice mix to balance the sweet out.

Sauce that works well: Asian fusion Teriyaki ginger honey vinaigrette.

3 tbls of vinegar
1 tbls of evoo
1 tbls minced ginger
3 tbls of teriyaki sauce
1 tbls honey

whisk and serve in a dipping vessel(the evoo, ginger, and honey will give this volume to cling to the shrimp

-Lars Slind

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We tried this with some leftover 32 count shrimp (a little smaller then cocktail size which were too small. Definitely recommend getting the biggest shrimp you can.

Otherwise tasty and quick but messy, I recommend your highest sided saute pan. We used a cup of sweetened coconut because we had it on hand and found it combined with the Chinese 5-spice to be a bit too sweet. If you don't have the Chinese 5-spice on hand I would actually just skip it and mix up cinnamon, ginger, and clove or even just some allspice.

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I've made this dish twice now and really like it. I think there may be fancier, more 'gourmet' recipes out there, but for ease and taste, this can't be beat. Both times I've made them, I've made them the night before-- they feel a little moist after a night in the fridge, but once they're fried that's a non-issue, they turn out just fine. I made this for a bridal shower and more recently for my Halloween party and both times they were the first thing to disappear!

I don't like that these don't come with a dipping sauce, but the first time I made them I just used a honeymustard horseradish sauce from another coconut shrimp recipe and this last time I was out of horseradish and substituted a little red chili sesame oil in the honeymustard sauce-- very tasty! Went with the shrimp well.

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I made this after seeing all of those Red Lobster commercials for coconut shrimp. I didn't even have the chinese spice, so I substituted other spices, and it still came out great. My husband loved it,and it was REALLY easy to make.

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I made this meal along with some coconut rice for my extended family. It was so simple and the coconut was lightly sweet and crisp. I substituted cayenne powder for the chili powder and left out the 5 spice blend.

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I have the same comment as above. The shrimp really was tasty and there were non e leftover after my party, however, I had a hard time getting the coconut mixture to stick. I will try the double dipping next time. Still tasted good!

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since,the day that i started making coconut shrimps my family really loved it amd i make itevery night for appatizers and snacks .i really love it and the only thing that i think that is missing is a sause.but with or with out sause i really love your recipe for coconut shrimp!!!!!

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This reciepe looked promising, but it took a great deal of time, mess, and effort for a mediocre reciepe. This "eyeballing" it stuff is not really adequate. Entertaining n television, but not practical in its application. I think she should stick to her simple ground beef & hamburger dishes for the 30 minute meal recipes. These more complicated dishes from orther ethnic cuisines are way below par.

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These were a really big hit with my friends (even though I over-cooked them a little. I had a hard time getting the coconut mixture to stick but they turned out well anyway.