Reviewed: Mar. 16, 2011

I really liked these...like many others here, I like coconut shrimp but don't want to deep fry. I tried the recipe as written for half the batch, then for the second, I spritzed lightly with cooking spray before baking. I found this gave the coating more of a golden color and crisp texture when baked. I did turn the shrimp over 1/2 way through baking. Next time, I will definitely pulse the coconut in the food processor, as I think that would make the coating the perfect consistency. Thanks for an easy and healthier version of a favorite!

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8 users found this review helpful

Reviewer:

jdpeders

Reviewed: Mar. 10, 2011

A hit for dinner! Easy to prepare. Served with pina colada sauce and sides of noodles (husband doesn't like rice!) and green beans. Lovely. Mixed leftover everything together and heated in microwave for lunch -- tasty! I think I will use whole eggs next time for a bit of a different flavor. Yum factor is BIG on this one.

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4 users found this review helpful

Reviewer:

mrsjns

Reviewed: Mar. 9, 2011

I made this tonight, very good. Was glad to find a recipe that was not fried. Served with a homemade pina colada type sauce and a sweet chili sauce (for variety). Everyone loved it-thanks!!!

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3 users found this review helpful

Reviewer:

CraZee A

Cooking Level: Expert

Reviewed: Mar. 6, 2011

Excellent! My mom loves the coconut shrimp at a popular restaurant so I made these for her and she is still raving about them. They reheat well too!

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5 users found this review helpful

Reviewer:

Crystal

Cooking Level: Expert

Home Town: Truth Or Consequences, New Mexico, USA

Living In: Las Cruces, New Mexico, USA

Reviewed: Mar. 5, 2011

This was delicious! I love coconut shrimp but hate the fact that they are deep fried. This has all the flavor without the fat. The cayenne pepper is key - it gives it the perfect, unexpected kick. I didn't flip them during the baking process, and they still turned out perfectly.

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5 users found this review helpful

Reviewer:

bellaskitchen

Cooking Level: Expert

Home Town: Pittsburgh, Pennsylvania, USA

Living In: Philadelphia, Pennsylvania, USA

Reviewed: Mar. 5, 2011

Meh. I guess it was ok if you like coconut shrimp, which I found out my family really did not. It wasn't horrible, but I probably won't make it again just due to personal preference of not liking the sweetness of the coconut with the shrimp.

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2 users found this review helpful

Reviewer:

lmbwrites

Cooking Level: Expert

Living In: Pittsburgh, Pennsylvania, USA

Reviewed: Mar. 4, 2011

so easy!

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2 users found this review helpful

Reviewer:

NAVYPINSTRIPES

Reviewed: Mar. 1, 2011

Excellent recipe and easy to follow. This is such a healthy alternative to fried coconut shrimp and so tasty. We loved it! I was out of cornstarch and substituted 1/3 cup of flour and instead of cayenne pepper, used regular pepper, but only 1/4 tsp and then a few dashes of paprika. YUMMY!!!!

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5 users found this review helpful