Reviewer:

Living In: Thompsons Station, Tennessee, USA

Reviewed: Mar. 7, 2012

Great recipe! I didn't refrigerate them before frying (never had time) and they still turned out perfect. They are light, fluffy, and golden with that wonderful coconut flavour. I also used the angleflake coconut insted of the drier grated kind.

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4 users found this review helpful

Reviewer:

Steph

Reviewed: Mar. 6, 2012

First bite from my husband and he said "definite keeper" this recipe was easy and the shrimp browned beautifully in a pan. I agree that the chilling is a necessity, I did 20 minutes in the freezer. Not a "healthy" recipe but it sure will be repeated in this house!

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3 users found this review helpful

Reviewer:

delraypossum

Reviewed: Mar. 2, 2012

Wow! This was fantastic. I put the shrimp in the freezer for 15 minutes, and the coating stuck just fine. I forgot to get the ingredients for a dipping sauce, so I wound up mixing 1/3 cup pear jam, 2 Tbs coconut milk, and 2 tsp whole grain mustard - sounds bizarre, but it tasted great!

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3 users found this review helpful

Reviewer:

Kathryn

Reviewed: Mar. 2, 2012

I only tried the recommended dipping sauce- scrumptious ! I used Trader Joe's Coconut Shrimp; Can't wait to try this shrimp recipe too.

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4 users found this review helpful

Reviewer:

LAWSY1

Cooking Level: Intermediate

Living In: Roswell, Georgia, USA

Reviewed: Mar. 1, 2012

These were excellent. I followed the recipe exactly except I fried in a pan.

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6 users found this review helpful

Reviewer:

Mariel E.

Reviewed: Feb. 24, 2012

Very good!

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5 users found this review helpful

Reviewer:

jan

Cooking Level: Expert

Home Town: Villa Park, Illinois, USA

Living In: Ridgefield, Washington, USA

Reviewed: Feb. 24, 2012

This worked out well as described. I had to search a little elsewhere to get the dipping sauce proportions (1 Cup marmalade, 3TBS horseradish, 1TBS Dijon Mustard). I do prefer a slightly lighter and fluffier batter to this suggestion so the second time I made it I separated the egg, mixed only the egg yolk in to start with, beat the egg white until peaks formed and folded it in last. And for some zing I added about 1TBS of Zatarain's Crab Boil to the batter (I like my food on the spicier side).

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Reviewer:

robin58

Cooking Level: Expert

Living In: Grand Isle, Louisiana, USA

Reviewed: Feb. 21, 2012

Made this recipe exactly how its listed with fresh Gulf shrimp! It was better than any Coconut Shrimp I've has at a restaurant. I served it with a sauce made with orange marmalade & horseradish! Yum!

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6 users found this review helpful

Reviewer:

Becca

Cooking Level: Expert

Home Town: Utica, Michigan, USA

Reviewed: Feb. 15, 2012

I have been looking for a good coconut shrimp recipe and this is the one. The batter and coconut stays on the shrimp without any problem. Nest time I will use some tweezers to hold the shrimp while they drain because it is hard to hold the tales by hand unless you actually leave the tails when you clean them. Too much trouble for me. This is definitely a keeper and I will look no farther for a coconut shrimp recipe.

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4 users found this review helpful