Coconut Fried Shrimp
These crisp and crunchy shrimp make a tempting appetizer or a fun change-of-pace main dish. The coconut coating adds a touch of sweetness, and the tangy marmalade and honey sauce is excellent for dipping. —Ann Atchison, O’Fallon, MO
Reviews
This was the best Shrimp Recipe that I ever made!
Good one
I made this for dinner, never again...The batter is so thick and tasteless, like cooking with paste..Had a hard time discarding in my sink, All that flour and cornstarch,, no no.. took so long to brown .. egg white batter does better...
Hello. I didn't make the shrimp yet. I wasn't sure about the 1 1/4 cup of corn starch. It seems like a lot. Could u tell me if the amount is actually 1 1/4? Thank u
Wow!! These were yummy. Will definitely make these again. My husband assisted and they were much easier to assemble. Worth the effort though.
My family loved the shrimp and the tangy sauce. The batter is very thick, so it was a little hard to coat the shrimp. But stick with it! It stay on the shrimp nicely when you fry it and has a crunchy taste. I will definitely be making these again soon!
We love shrimp in the south & this hits the spot.
This was my first attempt at cooking shrimp and I was not disappointed! The whole family loved it! None of us cared for the dipping sauce though, but I'll be making this shrimp from now on.
I made this recipe last night and it was a hit. My 20 year old son and his girlfriend loves it. I only used 3/4 cup of of cornstarch because I ran out but added more flour to make it thicker. The batter turned out nice and crunchy. Tasty light supper!
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