Very good. The shrimp I used were jumbo, 15 count in 1 lb. I added a dash of ginger to the cornstarch mixture. I pulsed the coconut in the food processor. I didn't need a full 2 cups. I also only needed 1 egg. I didn't have any trouble with the coconut falling off. I put the shrimp in the fridge for 30 minutes or so before baking. They turned out great, and I would make these as an appetizer. I used the 'Sesame Dipping Sauce' from this website. It was tasty. We also tried the 'orange marmalade, ranch dressing, hot sauce' recipe someone wrote about in their review. It was ok, but we liked the other sauce better.
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Very good. The shrimp I used were jumbo, 15 count in 1 lb. I added a dash of ginger to the...