Reviewed: May 14, 2013

This was okay, but not worth the effort. I LOVE coconut shrimp but it's just not as good baked and I found the flavor to be lacking.

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feliciasanders

Reviewed: May 7, 2013

Wow! I can't believe how crunchy these were. I've tried other oven (fried/baked) recipes that turned out soggy but these were great. I did't have enough coconut on hand so I mixed in some panko; they turned out fine but, can't wait to try it when I have more coconut.

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Fiori

Reviewed: Apr. 19, 2013

Had this for supper tonight. WONDERFUL!!!!!!!!!!!

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Caryn

Living In: Greenville, South Carolina, USA

Reviewed: Apr. 16, 2013

I also tried this recipe with boneless skinless chicken breasts. It was very good! We have been trying to be more conscious of what we eat these days and the fact that this was not fried really appealed to me. My husband loved it as well and was glad for me to find a new way to fix chicken breasts! Can't wait to try it with shrimp!!!!!

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Reviewer:

LAFORD501

Reviewed: Apr. 12, 2013

We love this recipe. I add a few Panko breadcrumbs and granulated garlic to the coating. I didn't pulse the coconut and it coated just fine. I lined the baking sheet with parchment paper and baked with no cooking spray. I turned them after 8 minutes and they were perfect in 7 more minutes. It was so easy, I'll definitely make this for guests soon.

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Reviewer:

Lark817

Cooking Level: Intermediate

Home Town: Sebastian, Florida, USA

Reviewed: Mar. 1, 2013

I broiled shrimp for about 2 mins. each side after baking for 20 mins. just was not crispy enough. I was afraid of overcooked shrimp but they were just right. I still needed to rate 5 stars because it is an awesome recipe without needing to fry the shrimp. I did use large shrimp. Maybe I could of dried the shrimp off more before dredging in flour/egg mixture to help make them crisp or frothed the egg white a bit more. I did refrigerate for about 1 hr. before baking.

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Reviewer:

obxnut

Cooking Level: Intermediate

Home Town: Jim Thorpe, Pennsylvania, USA

Living In: Northampton, Pennsylvania, USA

Reviewed: Feb. 11, 2013

These were certainly not bad, but they were not good enough to keep the recipe, either. The flavor was mediocre. As others suggested, I pulsed my coconut so that it would be finer. I had trouble with the breading adhering to the shrimp, and the coconut never really got nice and crispy. I will not make this again.

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Reviewer:

platypusofdeath

Cooking Level: Expert

Home Town: Birmingham, Alabama, USA

Reviewed: Jan. 26, 2013

Made these last night. Sweet and yummy. My kids loved them. I used 2 cups of coconut, because I doubled the recipe. There are 6 of us. I did not use the cayenne pepper. I am too fair for it, it iritates me. You could not taste the difference that it wasn't there. I will definitly make again. They did stick on the wax paper. Next time I will spray it. I was afraid it might make the shrimp too oiley.

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1craftymomof4

Reviewed: Jan. 20, 2013

Awesome, simple recipe. Couldn't be bothered separating the eggs, made no difference to the taste.

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Reviewer:

CharlieD

Home Town: Elliot Lake, Ontario, Canada

Reviewed: Dec. 26, 2012

My family in Florida has been making coconut shrimp for years, but it's always fried, so I avoid it. This year I decided to try a healthier, baked version on them at Christmas and WOW-what a hit! Made entertaining really simple by making these in advance and putting them in on cookie sheets in the refrigerator ready to go. Doubled the recipe and they were devoured with every new baked batch. Made recipe as is, with a little less salt and sprayed the top as well with cooking spray before baking to help them crisp up. Flipped half-way at 8 minutes on 400 and they were perfect! No grease and loved that they are gluten free! Served with the "Outback-copycat" sauce recommended by one reader (doubled this)--was fantastic! 1/2 c. orange marmalade 2 teaspoons stone ground mustard 1 teaspoon horseradish (fresh, not horseradish sauce) dash salt

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