36 Reviews of Baked Coconut Shrimp

From: Derf

On Dec 27, 2005

Made these shrimp Sunday afternoon for an appetizer,mmmmmmmmm sooo good! Cut the recipe in half, worked out fine. the flavour is very good, we like cumin and garlic is always good, I used fine unsweetened coconut because that's what I had, maybe not as crisp but very very good, thanks for sharing chia. — posted Dec 16, 2002, UPDATE: Made these tonight(Dec 24/04) as part of Christmas eve dinner, they really are wonderfull, did them this time exactly as the recipe said, soo delicious with the flaked coconut and panco. We did 12 prawns and 6 big oysters, the oysters were as good as the prawns, nice and moist, much better than deep fried. This dish was the star of Christmas eve dinner!!thanks again for posting it !! — posted Dec 24, 2004, 2 members found this helpful Dec 24,2005, Me Again, this is our favourite seafood coat, and here we are again on Christmas eve, it has become a tradition for us, this year I did Oysters, jumbo prawns and scallops, Yummy!!! They were sooo good and always a big hit, Thanks again Chia!!!!

From: codeace

On Jul 3, 2005

very good, much easier than deep fat fryed shrimp much less mess,came out fairly crisp but coconut needs to be chopped or ground as not much or it stayed on the shrimp. Added 6 pepper spice [durkee],white pepper, and seasoning salt to crumb mixture for extra flavor. Used med. shrimp cooked 4 min. on each side. I'm sure if you had jumbo shrimp so you could cook them longer would probaly be crisper.

From: Coral Bim

On May 20, 2004

Better than Joe's Crab Shack! I forgot the cumin but even so they were scrumpious! The garlic and coconut complemented each other for a perfect balance! This recipe is going in my cookbook!

From: Mysterygirl

On Nov 23, 2003

this is so very very good and easy too. I mixed some orange marmalade with some dijon mustard and heated it through for a dipping sauce....worked great together.

From: bulgarican

On May 12, 2005

This was very good and healthy. Our three year old loved it too. I think she ate more than anyone. However, I did have trouble getting the flaked coconut to stick thoroughly, so the second time I made it I processed the cocunut on grind and it coated much better when it was finer.

From: Katrina

On May 17, 2004

These were very good - first attempt at making coconut shrimp and not greasy like soem i've had at restaurants. Thanks!

From: PugMomma

On Oct 16, 2005

Oh my Goodness....these are TERRIFIC. Made exactly as recipe is written, except I added a little more coconut to the recipe. Very, very delicious. Will be making them all the time and no longer ordering them at restaurants using all that oil to fry. Dip them in a mixture of orange marmalade and horseradish!!! Thanks for a great recipe.

From: *Crystal*

On Jun 17, 2007

I quadrupled this recipe and made it for a croud of 20 people. It was a HUGE hit! I also made the dipping sauce from Parrot Bay Coconut Shrimp - Red Lobster Copycat "Parrot Bay Coconut Shrimp - Red Lobster Copycat" which worked very well with the shrimp. Since the shrimp in this recipe are baked and not fried it allowed me to spend more time with my guests rather than over the fryer. Thanks!

From: jmelyn

On Jul 24, 2004

I ended up using tempura batter mix instead of panko or breadcrumbs--just a tip--don't do it! My results were dry and floury, but that's my fault. I could tell that made properly these would be fantastic--and even made improperly (as mine were) we ate every one. I will definitely make this again, using proper ingredients.

From: Tebo

On Jun 21, 2005

I did not have large shrimp on hand so I use the 50 count medium ones. No problem. . . just a little bit more work coating them and spreading them out on a baking sheet. I also put in some cornmeal and chili powder. Enjoyed this very much. Could be adicting. Thanks chia