Reviewed on Apr. 12, 2009 by SnnysAngl03
I made this the other night, and my batter was VERY thick. I continued as the recipe said though, thinking maybe it was correct. I didnt want to mess with the recipe the first time I made it.
After battering the shrimp, and putting in the coconut, I fried my shrimp at 375 in my deep fryer. They werent even in there a full 2 minutes and the coconut was completely burned, and my shrimp were still raw! I used small shrimps, so that shouldnt be the reason.
I would recommend using medium/large shrimp, thinning the batter, and lowering the fry temp to 350 or 325.