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 little sweetness...and the tangy orange marmalade and honey sauce is great for dipping. It's impossible to stop munching these once you start!

-Ann Atchison, O'Fallon, Missouri

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Amazing recipe, although I would add a little more cajun spice or cayenne, but I like it spicy! Serve with citrus mango dip:

1 cup diced mango

1 tbsp. sugar

1 Tbsp. lime juice

pinch salt and red pepper flakes

Whiz together and stir in 1 Tbsp. chopped coriander or cilantro, depending on what you call it.

I followed the recipe exactly but doubled the cajun seasoning...it still wasn't spicy. The overall recipe is very good and very sweet. I might try a dip that is more tangy next time. Very easy to do, but time consuming.

Why was my batter so thick? Is it supposed to be that way? Did I miss something here?

I made this the other night, and my batter was VERY thick. I continued as the recipe said though, thinking maybe it was correct. I didnt want to mess with the recipe the first time I made it.

After battering the shrimp, and putting in the coconut, I fried my shrimp at 375 in my deep fryer. They werent even in there a full 2 minutes and the coconut was completely burned, and my shrimp were still raw! I used small shrimps, so that shouldnt be the reason.

I would recommend using medium/large shrimp, thinning the batter, and lowering the fry temp to 350 or 325.