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Reviewed: Mar. 27, 2008

WOW! I love coconut shrimp and this was very, very good. Reading other reviews I simply used unsweetened flaked coconut and added a little water once the shrimp were added to the pan (to make up for the moisture loss of using dried coconut). Very quick and tasty. I served it with Indian side dishes. My husband finished his plate and exclaimed "that was great, time to lick the plate, good!" This is so not my man, to give you an idea of just how good this dish is. Thank you for sharing this dish. This will take the place of my Korma as the star of my Indian dinners.

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Reviewer:

Flying A

	Cooking Level: Expert
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Reviewed: Dec. 21, 2005

Quite a good recipe but I felt that something was missing. Maybe it is because the only spices are chilli and turmeric. Will try with some mustard seeds and garam masala next time. Thanks for the recipe anyway!

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Reviewer:

Bahu

	Cooking Level: Intermediate Home Town: Chandpur, Chittagong, Bangladesh Living In: London, Greater London, England, U.K.
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Reviewed: Jun. 23, 2005

A very good recipe, although I definitely recommend not using a whole coconut. Otherwise, I really enjoyed it!

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Jason

	Cooking Level: Beginning Living In: Nashville, Tennessee, USA
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Reviewed: Jan. 17, 2005

ouch! really good, 1 coconut is to much for 3/4 lbs of prawns unless (you have really small coconuts).

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Islandgirl25


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Reviewed: Aug. 12, 2003

I made this dish last week, along with other Indian side dishes and it was wonderful. Because I didn't want to fool around with cracking, peeling and shredding fresh coconut, I looked online to see about substitutions. I learned that 4-5 cups of unsweetened, shredded coconut is equal to the fresh type. Turned out great, although a bit dry. I will make this one again. Thanks for sharing.

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Reviewer:

CHRISTYJ

	Cooking Level: Intermediate Living In: Eureka, California, USA
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Reviewed: Jul. 30, 2003

To make the recipe a little more juicy I used canned young cocnut juicy (since I did not use fresh coconut but shredded unsweetened coconut from the store). I also did not want to burn up myself nor set my guests on fire so I used a lot less cayenne pepper. It was absolutely delicious (the leftovers the next day were even better after soaking in the spices for a whole night)

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Reviewer:

MEPHISTOPHELES


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Reviewed: Jul. 28, 2003

I used pregrated unsweetened coconut that you buy at any store. The recipe is a little dry, but flavor delicious. I think the flavor would be enhanced if 1/2 cup coconut milk or fish/chicken stock was added.

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7 users found this review helpful

Reviewer:

Jerrol


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Reviewed: Jul. 14, 2003

These shrimp were delicious, yet I found the coconut difficult to shred.

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Reviewer:

Esmee

	Cooking Level: Intermediate Home Town: Groton, Massachusetts, USA Living In: Seattle, Washington, USA
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Reviewed: Jul. 13, 2003

Indian food is some of the most imaginativly flavored cuisines in the world, much is done with many spices with few ingredients. Adds a lot of interest to a menu . Marigold

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Reviewer:

MARIGOLD


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