UPDATE: Made again with sweetened coconut and I felt it made a HUGE difference. So much yummier. Definitely use sweetened coconut if you want to replicate the coconut shrimp served in restaurants.
I made the recipe pretty much as written, and my husband and I were both, just, well, OK with it. They were good, not great. I did use unsweetened coconut, I wonder if that is where the difference was (the recipe doesn't specify and I used what was open in my pantry). I wonder if a little sugar added would have made a difference, to get a bit of carmelization that might have otherwise happened....
For dipping sauce, I liked the orange marmalade concoction idea but alas, we don't have any. So I improvised and used up a ton of leftover Chinese food sauce packets, made a sauce with a ratio of 8 packets duck sauce, 2 packets mustard, and 1 packet soy and it was really really yummy!!
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UPDATE: Made again with sweetened coconut and I felt it made a HUGE difference. So much...