Reviewed: May 8, 2012

Very good only problem is that the coconut sticks to the pan.

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Reviewed: May 8, 2012

These came out amazing! Only thing I would change is the amount of cayenne pepper. I'll use half of what is called for next time. Too spicy hot for me.

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boucher11982

Reviewed: May 6, 2012

Taste great! It is a nice change from the usual weekday meal. It would have been nice to have had a special sauce to go with it. I bit dry without something to dip it in. I will make them again, but I'll be sure to have a sauce for dipping.

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Melinda

Cooking Level: Intermediate

Reviewed: May 1, 2012

I used this coating on chicken instead of shrimp, next time I will double the cayenne because you can't really taste it at all... I like a little heat! Other than that it was really good and a great compliment to the meat

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abminert

Reviewed: Apr. 30, 2012

easy and delish! Used egg substitute and worked just fine!

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MGA0306

Cooking Level: Intermediate

Home Town: Orange, Connecticut, USA

Living In: Seymour, Connecticut, USA

Reviewed: Apr. 6, 2012

Tasted like a big chewy ball of corn starch. I will never make these again.

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Megan Olsen

Cooking Level: Intermediate

Reviewed: Mar. 22, 2012

i loved this. and was pretty easy and healthy.

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suzyq213

Reviewed: Mar. 20, 2012

Very good recipe, however, was slightly soggy.

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ASIRAC

Reviewed: Mar. 19, 2012

Love love love this recipe. The coconut came out nice and crisp in the oven. Thanks for sharing.

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Chef GourMAY

Cooking Level: Expert

Living In: Pittsburgh, Pennsylvania, USA

Reviewed: Mar. 15, 2012

Exceptional! I lean towards veganism but every so often I indulge in wild-caught seafood (and apparently eggs). I used smaller shrimp (my mistake) but it had no effect on the over recipe except that I had that many more to batter. I served it with the Fruity Curried Lentil Salad on this site. The whole meal took me one hour to prepare and I ate my share in 4 minutes flat.

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