Reviewed: Jan. 21, 2011

These were amazing and the sauce was fantastic. My husband asked me to make them again the next day. I think I'll add some panko next time but it is a great recipe.

Was this review helpful? [ YES ]
8 users found this review helpful

Reviewer:

QTSunDoll

Cooking Level: Expert

Home Town: Modesto, California, USA

Living In: Emeryville, California, USA

Reviewed: Jan. 1, 2011

Awesome! I use the frozen shredded coconut that is found in the freezer section. The sweetened coconut makes the shrimp too sweet. As I cooked the shrimp I put them in an oven that I kept warm at about 200 degrees until all of the shrimp were cooked. I then preheated the oven to 300 degrees and cooked the shrimp for about 5 to 8 min. Keeping the shrimp warm kept them crispy. I will make these again and again and again.

Was this review helpful? [ YES ]
8 users found this review helpful

Reviewer:

Lady Pamela

Cooking Level: Intermediate

Home Town: Rainier, Oregon, USA

Living In: Huntsville, Alabama, USA

Reviewed: Sep. 29, 2010

I am giving this recipe only two stars because it has two major flaws. (1) The batter is too thin, and (2) suggesting that these succulent juicy shrimp be cooked for a total of 9 minutes is criminal! Granted, if you leave out the ice water and skip the baking stage (The whole reason its called "Twice-cooked") you end up with great shrimp, but then... that's a different recipe. I'll give that recipe 5 stars, but not this one.

Was this review helpful? [ YES ]
9 users found this review helpful

Reviewer:

Leigh Sheppard

Cooking Level: Expert

Living In: Calgary, Alberta, Canada

Reviewed: Sep. 17, 2010

I tried this recipe just as written. The first two batches I fried were basically fried shrimp with fried coconut on the side! Every bit came off in the frying. I tried chilling the next batch of shrimp, per one reviewer's suggestion, this helped a little, but having to "mold the coconut" onto each shrimp was way too much effort for not enough result. I ended up simply sauteeing the rest of the batch, and serving over pasta. The only thing I didn't try was to add flour to the coconut. I even tried some by making a paste of the batter and coconut...these actually did the best, but again, that was way too much effort. I have a big family, and it would take too long to get enough made for us.

Was this review helpful? [ YES ]
9 users found this review helpful

Reviewer:

MomOfAFlock

Cooking Level: Intermediate

Reviewed: Jul. 12, 2010

try this dipping sauce 5

Was this review helpful? [ YES ]
5 users found this review helpful

Reviewer:

DonRose

Cooking Level: Intermediate

Living In: Topeka, Kansas, USA

Reviewed: May 23, 2010

This could be very good but i wish i read the review on how to keep the coconut from falling apart before i made it. Next time i will *refrigerate before frying*. I followed the direction and baked after frying but i think that step is a total waste. I Think it was a bit over cooked. Shrimp cooks within mins so no need to bake after its cooked! Why i didn't follow my intuition, i don't know :/ The sauce i thought was very tasty. This has potential to be a 5 star recipe. Just make sure you don't 'twice-cook' it!

Was this review helpful? [ YES ]
6 users found this review helpful

Reviewer:

ALFANN02

Cooking Level: Expert

Living In: San Diego, California, USA

Reviewed: Mar. 25, 2010

This came out so crispy and yummy! I never twice baked it, because it cooked through while I fried it.

Was this review helpful? [ YES ]
7 users found this review helpful

Reviewer:

Kim

Cooking Level: Expert

Living In: Waterbury, Connecticut, USA

Reviewed: Jan. 7, 2010

Delicious. I served it with a raspberry chipotle sauce. I didn't even need to bake it after frying.

Was this review helpful? [ YES ]
8 users found this review helpful

Reviewer:

judkinslv

Cooking Level: Beginning

Home Town: Las Vegas, Nevada, USA

Reviewed: Dec. 21, 2009

An average coconut shrimp recipe. We cut the water back to half a cup and added a quarter cup bourbon to the batter. This complemented the flavors perfectly. To the already delicious orange marmalade dipping sauce (which was a bit overly sweet for our taste), we added 1 generous tablespoon of soy sauce. This cut the sweetness while giving it a bolder flavor. This is certainly a dish you can have fun tweaking and eating!

Was this review helpful? [ YES ]
7 users found this review helpful