Reviews for Coconut Fried Shrimp
(4)
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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.
Reviewed on Mar. 30, 2009 by mweeks
Why was my batter so thick? Is it supposed to be that way? Did I miss something here?
Reviewed on Aug. 11, 2008 by Kekrs18
I followed the recipe exactly but doubled the cajun seasoning...it still wasn't spicy. The overall recipe is very good and very sweet. I might try a dip that is more tangy next time. Very easy to do, but time consuming.
Reviewed on Jan. 12, 2008 by Dutaxa
Amazing recipe, although I would add a little more cajun spice or cayenne, but I like it spicy! Serve with citrus mango dip:
1 cup diced mango
1 tbsp. sugar
1 Tbsp. lime juice
pinch salt and red pepper flakes
Whiz together and stir in 1 Tbsp. chopped coriander or cilantro, depending on what you call it.