Both my husband and I loved this. I sautéed the shrimp in coconut oil rather than deep fry them. I did refrigerate the batter for a couple of hours and, once it was on the shrimp, refrigerated again for 30 minutes. I had no problem with the batter adhering to the shrimp. I had shrimp and batter left over but no more coconut, so I made shrimp cocktail with the remaining shrimp and served it cold with cocktail sauce. It was a very shrimpy dinner for two nights in a row. I will definitely be making these again when my son visits as it is one of his favorite foods.
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Both my husband and I loved this. I sautéed the shrimp in coconut oil rather than deep fry...