Reviewed: Apr. 28, 2011

This was AWESOME!!! I didnt have shrimp so I used chicken tenderloins and followed the directions as written and it was perfect. I even loved the chicken better than the coconut shrimp at restaurants!! Will make again and again - THanks so MUCH!!!

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Reviewer:

harmonica

Reviewed: Apr. 28, 2011

Very easy to make and good. I mixed some orange marmalade with soy sauce and a little rice wine vinegar for a light dipping sauce.

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3 users found this review helpful

Reviewer:

RobynBKS

Reviewed: Apr. 23, 2011

I was very excited to try this. Unfortunately, it was not a hit in my house. Too much work for the outcome. Tasted OK after following the recipe, not great though, and not a "keeper". If you want coconut shrimp, splurge on the deep fried method, not baking.

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Reviewer:

AnniroC

Cooking Level: Expert

Living In: Erie, Colorado, USA

Reviewed: Apr. 22, 2011

Can I give it more than 5 stars??? I can sum up this recipe in 3 words: These Are AWESOME. They flew off the plate right after I served them. I used the whole eggs instead of egg whites. definetly will make again and again.

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Reviewer:

CubanCook

Reviewed: Apr. 21, 2011

This is a wonderful recipe. Even though I like coconut,I've never been a fan of coconut shrimp.This changed my mind.My husband loved it too. It turned out perfectly and since we are able to catch our own shrimp,I will be using this recipe a lot.

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Reviewer:

Ms. Nancy

Reviewed: Apr. 20, 2011

This dish was easy and tasted great. I used 2 eggs instead of whites - could have gotten by with only one egg. Got the shrimp ready and put on baking sheet in fridge. Then baked when we were ready. Used an Apricot preserves dipping sauce as recommended by others.

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Reviewer:

Chlte

Cooking Level: Intermediate

Reviewed: Apr. 19, 2011

The 'crunch factor' was okay. Coating all the shrimp took time, but any good recipe requires a little work. Putting on the parchment paper was a good idea.

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Reviewer:

sunnycook

Cooking Level: Intermediate

Home Town: Butler, New Jersey, USA

Living In: Racine, Wisconsin, USA

Reviewed: Apr. 19, 2011

The flavor is delicious and we will be repeating this recipe often. The only issue we had was that there was a LOT of left-over breading, not sure why. We bought almost double the required weight of unpeeled shrimp, figuring it would be about right once peeled. Not so in our case! I'll be prepping a lot less and making as needed in the future. Thanks for sharing, other than the ingredient surplus, we really enjoyed it!

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Reviewer:

griebelecooks

Cooking Level: Beginning

Reviewed: Apr. 18, 2011

My whole family thought this was delish! I made the orange marmelade sauce for dipping and served on a bed of Jasmine Rice. Gone in no time flat!

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Reviewer:

Erika

Home Town: Rochester Hills, Michigan, USA

Living In: Austin, Texas, USA

Reviewed: Apr. 17, 2011

Wow! This was sooo good! My fiance wasn't sure that he was going to like it since it was baked and not fried, but he loved it too! I didn't change this recipe one bit and it was perfect.

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