Crispy Coconut Shrimp and Shallots

We thought this was pretty tasty but consuming all that orange juice for dinner makes for a really bad nights sleep. Both my wife and I were up half the night and when we finally fell asleep were having nightmares.

This was fantastic. Two modifications: Ran out of orange juice so made up the difference with pineapple juice. Short on shallots so made up the difference with onion. The onion did not harm, and I think the pineapple with the orange could be an upgrade. And the shrimp had a nice crisp sear from the coconut oil on high.

Just made this — perfect for a 90 degree day when I can’t even look at the oven. Our small town market didn’t have shallots so I sliced up an onion instead and it worked fine. Will def put this in rotation!

This was SO good. Made exactly as written except for using brown sugar instead of white.

This is delicious. I served it with coconut rice and roasted broccoli. My husband and I ate the whole thing in one sitting. We are beyond stuffed but we couldn’t help ourselves. I used cornstarch and couldn’t taste it. Also, I forgot to buy cilantro so used some fresh mint I had in the fridge and it was very tasty with the shallots and coconut flakes.

No one in my family thought this was very good, although it looked gorgeous, there wasn't as much flavor as expected. A real bummer...

This is one of my favorite dishes that my wife cooks. It feels like eating fried coconut shrimp on the beach, but the ingredients are available any time of year. A real winner of a weeknight meal! Thanks to the author!

Very interesting. We loved the topping, were not such fans of the sauce. I will work on a sauce to try a different time. I did add some mushrooms, orange bell pepper and baby spinach because I always add what I have to stir fries. I also took the advice of some reviewers and put the shrimp in the sauce, but we just did not like the sauce. I'll look for a different sauce and will definitely be back for the shallot, coconut, cilantro topping. yum!

For a few reasons, I tweaked the recipe a bit, one of which was that I dislike cornstarch sauces. So, I prepared the topping and the sauce first and allowed the sauce (without any thickening) to reduce by almost a half. I added the (previously) cooked rice to the sauce and kept that warm while I sauteed the shrimp. It was delicious!

this was a hit! I did not have unsweetened coconut flakes so used sweetened and lett off the sugar. it was easy and had a great flavor and texture.

The topping for the shrimp was great. The sauce was super bland and didn’t taste like much other than orange juice.

This was such a great weeknight recipe. I used bottled orange juice and I did indeed add corn starch- this is a weeknight dish after all. The folks in the notes seem to be forgetting that. It was lovely. Added some chili crisp and it really brought the whole dish together

I made as written except with the addition of the shimp into the sauce until cooked through as suggested by others. We found this unexpectedly delicious! Served with coconut rice and grilled asparagus. Definitely a keeper!

Hubby loved this. Skip the oil for the coconut & shallots: air fry the shallots for 5 minutes, the coconut for 3 or so. Increase the sauce by 25%, and add ginger and soy sauce (it needs more salt to balance the sweetness.) I served this with cauliflower rice tossed with ponzu. Great recipe!

I loved this dish and so did my husband! I will be making it again for us and for company in the future. Note: It took me a bit longer to make b/c I wanted to cut down on the sugar so I halved the OJ and replaced it with a broth made from the shrimp shells. I also added about 1/8 cup of soy sauce and replaced shallots with a bit of onion and some garlic. I did drain the oil a bit by tossing the browned coconut and frizzled onion/garlic on paper towel, as well as the sauteed shrimp.