Original recipe yields 4 servings
Based on a 2,000 calorie dietSee full nutrition
Great recipe! We are gluten-free so I replaced the all purpose flour with brown rice flour.
my husband loved these. sadly i didnt have any coconut so i had to use flour. but the coconut was exactly what was needed.
This was a hit! I made it exactly as written and it was yummy. It was wonderful served with a sweet and sour sauce. My family is already requesting I make it again.
after a while the coconut would get clumpy and it was hard to keep it stuck to the shrimp.
I found this to be a great base for a beer batter. I used bud light lime and didn't have coconut on hand so I added grated orange rind to the batter and rolled the shrimp in plain bread crumbs....