Coconut Shrimp I recipe

All Recipes Appetizers and Snacks Seafood Shrimp


1 egg
½ cup all-purpose flour
⅔ cup beer
1 ½ teaspoons baking powder
¼ cup all-purpose flour
2 cups flaked coconut
24 shrimp
3 cups oil for frying

Nutrition Info

316.6 calories
carbohydrate: 26.3 g
cholesterol: 67.5 mg
fat: 19.3 g
fiber: 2.9 g
protein: 8.4 g
saturatedFat: 8.3 g
servingSize: -
sodium: 240.8 mg
sugar: 9.2 g
transFat: : -
unsaturatedFat: : -


  1. In medium bowl, combine egg, 1/2 cup flour, beer and baking powder. Place 1/4 cup flour and coconut in two separate bowls.

  2. Hold shrimp by tail, and dredge in flour, shaking off excess flour. Dip in egg/beer batter, allow excess to drip off. Roll shrimp in coconut, and place on a baking sheet lined with wax paper. Refrigerate for 30 minutes. Meanwhile, heat oil to 350 degrees F (175 degrees C) in a deep-fryer.

  3. Fry shrimp in batches: cook, turning once, for 2 to 3 minutes, or until golden brown. Using tongs, remove shrimp to paper towels to drain. Serve warm with your favorite dipping sauce.

Recipe Yield

6 servings

Recipe Note

These crispy shrimp are rolled in a coconut beer batter before frying. For dipping sauce, I use orange marmalade, mustard and horseradish mixed to taste.

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