Great recipe! I added some spices to the batter like paprika and cayenne. Will definately make again.
My son told me this is a "keeper". I made no changes to this recipe. I ran out of coconut about three-quarters of the way through, but just put more in bowl #3.
This was just delightful! I did use 1 pound colossal shrimp. I found the recipe to use more club soda and I used 1 1/2 cups coconut flakes. The honey mustard sauce had just the right oomph!
Really great, made for New Year's Day get together. I gave it 4 stars instead of 5 because the recipe doesn't have the right amounts of ingredients listed and I would have been in big trouble if I didn't happen to have extra coconut on hand. I ended up adding quite a bit more soda and probably another cup of coconut flakes. I think next time I'll leave the coconut out to dry out a bit so it doesn't clump as much. Great sauce. Next time I will halve it though and I might try to make something sweeter. It was a hit at the party!
Very Good. Used water instead of soda and it still turned out great. Used 1-2 CUPS of Coconut. If you let the coated shrimp rest a bit before frying the coating stayed on better.
Made this as my contribution to a girls' night in party. I used a lb of tiger shrimp instead but I used much more club soda, approx. 12 tbsps to get the batter to the consistency I wanted, and about 1.5 cups of flaked coconut. I served it with a store bought sweet and sour dipping sauce to save money on buying extra ingredients to make the honey mustard sauce, but next time I may try it out. After much trial and error, deep frying made the coconut burn while the shrimp was still not fully cooked (maybe cuz I used such large shrimp) so then I baked them first for about 15 on 350 degrees, and then deep fried them to toast the coconut batter. It came out well that way, just make sure you spray your baking sheet with some PAM to avoid it from sticking! I forgot to, and as I picked the shrimp up some of the batter was left on the foil... Well what can I say, first times are always an experience! I will have this down PAT next time I make it. LOL!
These shrimps are great. That says alot when I don't even like deep-fry shrimp or coconut. I made these for an ethnic dinner & they went over wonderfully. Thanks so much for sharing.
Made this tonight for supper and both me and dh thought it was very good. The honey mustard sauce was also very good and made the shrimp taste really really good. Thanks!
I made this recipe twice. The first time I made it for me and wife and accidentally put 1/3 cup of horseradish. Needless to say, it cleared my sinuses. I also made it as an appetizer for Mother's Day. It was the hit of the day! Everyone was raving about it. My mother in-law spent all day Monday raving about it. This is a masterpiece. My only problem or concern is the batter. Is the club soda amount right? The both times I made it, it seemed to need a heck of a lot more club soda to stick.
My husband AND 2 year old loved this recipe! I did have to add more liquid to the flour mixture in bowl #2 (didn't have club soda so I used Sprite instead). I used the already peeled/deveined/cooked shrimp for this and butterflied them before the battering process. I will definately make this again!