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Coconut Shrimp I
Reviews:
June 10, 2002

Very delicious! I chilled the batter and marmalade overnight and prepared the shrimp the next day. Even though I lost coconut in the oil, a lot was still on the shrimp. Chilling is the secret. For the reviewer who said it wasn't sweet enough, try adding 1/2c of the coconut to the batter, plus 2 T sugar and 1/2 t salt. The dipping sauce I used was 1/2 c orange marmalade, 2 t mustard, 1 t prepared horseradish, dash salt, and honey to taste. Yes, it's laborious, but worth the effort for a great recipe like this.

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