*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
I am the kitchen master at one of the largest and most popular places in the Lansing/East Lansing area. We serve a house prepared version of coconut-shrimp that falls behind this recipe in preparation and taste. At home this will be the one I use from now on. Thank you for your submission Holly.
The shrimp was way over cooked. Will stick to my regular proceedure; one box of tempura mix prepared as directed dip shrimp in tempura batter roll in coconut coating well drop into hot oil (deep fryer on highest heat) also do not put in the fryer basket leave basket on the bottom of the fryer until shrimp is ready to remove cook 4 minutes drain on rack with paper towel under the rack stays very crispy and shrimp is very tender. The hot oil will help keep the coconut on the shrimp. Dipping sauce was very good!
I love coconut shrimp and this recipe is absolutely wonderful. I tend to not use as much water so the batter is a bit thicker and I also mix in some flour with the coconut so it sticks better. As for the dipping sauce, I use pepper jelly and cut down on the mustard a bit. It is amazing.
SECRET TO COCONUT STICKING which I'm surprised hasn't been mentioned: You have to chill the shrimp for at least 30 min. as recommended in another coconut shrimp recipe on this site! after you take it out of fridge use your fingers to mold/glue on the coconut to the shrimp after it's been in the fridge for at least 15 minutes (but put back in fridge so it can continue to meld together). Just press down on each shrimp that is covered with coconut & the batter that has had time to meld onto the coconut will catch any lose flakes. I do this each time and never have any problems. Coconut burns easily so I only cook about a small batch at a time so I can monitor their progress and flip faster. Also have paper towels ready after you fry to soak up the excess oil! This was very good but don't get the point in heating your oven up for 5 min when the frying has already finished them off.
This was a wonderful recipe! The dip was to die for! I served this at a dinner party and everyone enjoyed. The dip was absolutely wonderful. One helpful hint: I put the coconut in a large freezer bag (with some flour) and shook up the shrimp in the bag. It made things a little less messy. Thanks for a great recipe and I will make this again!
This is really good. Like mentioned by previous reviews I made the batter thicker & added a little flour to the coconut for the shrimp coating. I also didn't bake the shrimp as it wasn't necessary. The dipping sauce is good too.
My husband and I love these shrimp! Like other reviewers I suggest using less water to create a thicker batter. I also cut down on the mess by putting the coconut in a bag dropping the battered shrimp in sealing the bag and shaking the shrimp around inside. I also found it was not necessary to bake the shrimp. The dipping sauce was PERFECT and would compliment chicken and pork as well.