43 Reviews

I made these for DH and I as part of our Hawaiian-Themed Dinner night. Superb! I actually had reduced-fat coconut flakes which worked wonderfully. Unsure of what kind of sauce to serve these with, I went with a basic pineapple-flavored mix and liked it. I also think they would work with regular cocktail sauce. Thanks!

0 people found this helpful. Was it helpful to you? [Yes] [No]
AKillian24 February 12, 2008

Great recipe! I put whizzed the coconut in my food processor, so it was pretty fine like the breadcrumbs. Everything stuck and tasted great. I added a little bit of sugar to the batter. Instead of shaking the shrimp in a bag, I just dipped it in the breading. Cooking times were right on for me. Thanks chia!

0 people found this helpful. Was it helpful to you? [Yes] [No]
yogiclarebear December 22, 2007

YUM! I had the same trouble as LA Stewart, mostly only the Panko stuck to the meat. I used 1 - 2 inch bits of chicken breast. I think doing a double breading would have made this work better but I didn't have enough eggs to do that (dip in egg, then Panko/Coconut mix, then in egg again, then in mix again). I did it to about 10 of them and it worked great though. We thought it was DELIGHTFUL but needed some sort of sweet dipping sauce. I think next time I'll try the orange marmalade dipping sauce from the Outback Steakhouse Coconut Shrimp recipe here on 'Zaar. I also took Chef #564649 s comment to heart and used 1 cup of coconut.

0 people found this helpful. Was it helpful to you? [Yes] [No]
Teddy's Mommy December 19, 2007

This was not a huge hit here. Only the breadcrumbs stuck to the shrimp and they were a bit dry after baked. I made it over saffron rice. Good flavor, just not a hit. Thank you for sharing though! :-) LA

0 people found this helpful. Was it helpful to you? [Yes] [No]
L.A. Stewart November 06, 2007

Needs a lot more coconut, IMHO.

0 people found this helpful. Was it helpful to you? [Yes] [No]
dtlay August 18, 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 Red Lobster Parrot Bay Coconut Shrimp by Todd Wilbur "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!

0 people found this helpful. Was it helpful to you? [Yes] [No]
*Crystal* June 17, 2007

These turned out really well! I was surprised by how perfect the cumin was on them. The shaking them in the bag to coat didn't really work for me... The inside (where it was butterflied) just stuck together and didn't get coated so I just ended up putting the coating on plate and coating them that way. It stuck better than I thought it would. I might try a little lower heat for a few extra minutes next time. The coconut started to burn fairly quickly and I didn't really need to turn them over. I used the dipping sauce from the outback steakhouse coconut shrimp recipe and it turned out great!

0 people found this helpful. Was it helpful to you? [Yes] [No]
~*heidi3332*~ June 03, 2007

I followed the recipe almost exactly, except for adding about 1/4 cup more coconut since my husband is a big fan. I didn't butterfly the shrimp and only had to cook them on one side for about 5 minutes. I'm glad I kept my eye on them, because the coconut was just starting to burn. We had trouble getting the panko/coconut mixture to stay on. I made an orange marmalade dipping sauce and everytime we dipped most of the stuff fell off. Overall, we enjoyed it. Thanks for a low fat dinner.

0 people found this helpful. Was it helpful to you? [Yes] [No]
bojmom May 04, 2007

I needed a quick yummy appy for company that was coming over. I only had bread crumbs and fine shred coconut, and they were very good. I cut back on the cumin a little bit because my guests don't like anything with the least bit of a hint of curry, I will make them again for the two of us following the recipe exactly, and will review. thanks for a great last minute yummy appetizer! *update* January 16- I have made these with panko & flake coconut, & while they don't taste much different, they look much nicer & have more crunch. We love them so much, I will make them for dinner with a bit of salad & a glass of wine, & not feel one bit guilty scarfing the whole lot! We love em!

0 people found this helpful. Was it helpful to you? [Yes] [No]
Gumboot Gourmet January 16, 2007

These were excellent! I only had 31-40 count shrimp, so instead of butterflying them, I left them whole and only cooked them about 3 to 3.5 minutes per side. They were perfectly cooked - not dry, not raw. I breaded them as instructed, but when I flipped them over, I sprayed them with a little nonstick spray and patted a little more of the coconut mixture on top and continued to bake. Very easy, and beats dragging out the deep fryer any day!

0 people found this helpful. Was it helpful to you? [Yes] [No]
EthelP August 19, 2006
Baked Coconut Shrimp