Reviewed: Feb. 15, 2012

This was a good alternative to the unhealthy fried version. I kept longing for that crispy texture though. The panko and coconut only got a little crispy and did not brown at all...but I didn't want to overcook the shrimp. The sauce is good but thick...I thinned it out with a little warm water.

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Reviewer:

d turner

Reviewed: Jan. 23, 2012

Delicious!!!!!!! I had to use more panko and coconut to coat mine, but I imagine that has to do with the size of the shrimp - I was using 31-40 because that's what I had.

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Reviewer:

HeatherLilly

Home Town: Amissville, Virginia, USA

Reviewed: Jan. 16, 2012

Everybody enjoyed this dish. Made it exactly like the recipe. Makes enough for 4 people.

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Reviewer:

Jen S.

Cooking Level: Intermediate

Reviewed: Dec. 30, 2011

Wow. Dipping sauce really made this dish pop!!! Followed recipe exactly. Highly recommend.

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Reviewer:

Ruely

Supporting Member (Click to learn more about Supporting Membership)

Cooking Level: Expert

Home Town: Houston, Texas, USA

Living In: San Diego, California, USA

Reviewed: Dec. 15, 2011

Easy to make, very good flavor

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Reviewer:

Dwayne407

Cooking Level: Intermediate

Reviewed: Dec. 6, 2011

Ok, I'm only rating the sauce. It was phenomenal! We served it at a hot oil fondue party for shrimp, beef and chicken and it was a favorite!!

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Reviewer:

Laura

Cooking Level: Beginning

Home Town: Akron, Ohio, USA

Reviewed: Nov. 29, 2011

The flavors are great. I substituted coconut milk for almond milk. The only problem I had was with the panko. When baked I never experience the golden brown color pictured. The shrimp were perfect at 5 min each side. The coconut turns toasty, but not the panko. Any suggestions?

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