Made to recipe & they were well-liked. Only change was to use coconut spray oil. If we were to make again, would use half sweetened coconut flakes & half unsweetened because it was a bit too sweet, just personal taste. Salsa was a nice pairing to the shrimp, very attractive presentation. Served as appetizer before CL's cumin-dusted chicken.
This is outstanding. I made this quite some time ago as per the recipe and loved it. I had some leftover salsa so froze it and MONTHS later defrosted it when I was making some yellowtail encrusted in coconut panko. I topped the leftover salsa on top of that and it was superb! Excellent all around!!
Really delicious. Easy to make
I make the shrimp exactly to recipe. Then I make a Parrot Bay dipping sauce (like Red Lobster) to go with. So good, yes it's a little bad with the dipping sauce but sometimes you got to be a little bad. :)
This recipe turned out great, the family loved it. It was healthy too, as it was baked, not fried. I also used canned crushed pineapple and happened to have some leftover peach preserve and used that instead of buying a jar of pineapple preserves. Definitely will make it again.
Slightly time consuming but excellent, fresh flavor. I used canned pineapple and omitted the preserves just to avoid buying another jar for our already full condiment bar, and it was still wonderful. Even my fairly picky 6-year-old son enjoyed it.
I RARELY rate recipes - but this one was worth rating - it was amazing. Like others, I toasted the coconut first which I was so glad I did. This dish was so delicious. The salsa was to die for and the shrimp tasted just like what I'm used to - didn't miss anything by not frying it!!! Will definitely make this one again.
This was very delicious. I left out the pineapple preserves as another reviewer did, and I thought it was excellent. It was definitely time consuming, but worth it. I served it with black beans and rice, and they paired perfectly.
This turned out better than I expected. The shrimp were delicious and the salsa was good. I made a large batch, so I found it a little too time consuming. I may just substitute store bought mango salsa next time instead of making my own. I originally tried flipping the shrimp with tongs, but the coconut fell off. Flipping with a fork worked so much better. Will definitely make again.
The salsa is way too sweet; omit the preserves and it might work. The shrimp coating tasted a bit floury and didn't stick to the shrimp well (flaked off in large pieces). The dish presented well but I don't think it was worth the trouble the recipe took.
This was great! I made it for 2 different gatherings and everyone loved it. I followed advice from others and toasted the coconut first. Then I only cooked the shrimp on 5 min each side. I also left out the jalepeno in the salsa. You must try this recipe!
This dish was super easy to prepare and absolutely delicious! You get all the flavor of the coconut breading without the greasy/fried flavor. I substituted orange marmalade for the pineapple preserves in the salsa and increased the lime juice so it would be more salsa-like. Only watchout is to be sure you spray the cookie sheet/foil with a LOT of cooking spray. I went to flip my shrimp halfway through cooking and some had gotten a bit stuck.
I did this recipe pretty much exactly as shown but with very thin-sliced chicken (my son doesn't like shrimp) and it go rave reviews from him! It was quite lovely. I made the salsa without the pineapple preserves (trying to be healthy) and it was good, too, but have to say it could have been a little sweeter - maybe add splenda?? It was SPICY!!! I brought leftovers into work and will heat them up in the toaster oven...mmmmm...
This was excellent! I used pre-cooked shrimp with the tails still on. Worked perfect, make it easy and the flavor was WONDERFUL! I used canned, undrained, crushed pineapple for the salsa. Next time I will drain the pineapple. This was not spicy at all, but I was sure to remove all seeds from the jalapeno. Can't wait to make this one again!
This was quite tasty. We even used frozen, cooked shrimp and just cut down the cooking time, about 10-15 minutes while raising the oven temperature slightly. It was still tasty!
I didn't make the salsa, but the shrimp was amazing! Love this! Will definitely make again.
I made this recipe for bunko...the girls loved it! Its great for entertaining and now I am getting requests for this recipe for the next bunko night!