Great recipe, for the most part. I had large shrimp, and they were still raw after cooking them to the instruction in this recipe, so I reduced the temp by 50 degrees and this worked perfectly. Or you should butterffly them... she didn't mention this in the recipe the size of the shrimp she used. I made a couple of changes, after testing a shimp each time -- one was the temp change. Another, I used sweetened cocnut, to me it was much better, deeper flavour. To me coconut shrimp should be sweet. As well, I sprinkled the battered shimp with Cayenne Pepper which made a huge difference in bringing out the sweetness of the coconut and adding a little heat before dipping. The dip she suggests was my guests' least favorite.. I made two others, one with katchup, horse raddish, and hot sauce, and another with marmalade, honey and hot sauce, both of those bowls were scraped to the bottom...
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Great recipe, for the most part. I had large shrimp, and they were still raw after cooking...