2 Reviews

Really great recipe!! I wanted to make use of leftover sweetened coconut I had on hand, and this seemed to be a great fit. I love coconut shrimp, and the added benefit of it being healthy and baked was a bonus! No changes made - will definitely make again! Thank you!!

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Scrapbook Lori February 10, 2010

This was absolutely fabulous! I used a bit more coconut than what is called for in the recipe and added about 1/2 tsp garlic salt to the coconut mixture. In addition, I used the Pina Colada Dipping Sauce from Red Lobster Parrot Bay Coconut Shrimp by Todd Wilbur instead of the orange sauce in this recipe. I love coconut shrimp when I go out to seafood restaurants, but have always avoided fixing it at home because I refuse to deep fry anything. This recipe allowed me to fix one of my favorite dishes without deep frying, and will be made often. Thanks so much for posting, KadesMom!

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Kendra* February 13, 2009
Low-Fat Baked Coconut Shrimp With Dipping Sauce