Coconut Shrimp

These coconut shrimp are rolled in a coconut beer batter before frying. Serve warm with your favorite dipping sauce — I use orange marmalade, mustard, and horseradish mixed to taste for a dipping sauce.


Recipes · Appetizers and Snacks · Seafood · Shrimp


Prep Time: 15 mins
Cook Time: 10 mins
Total Time: 55 mins
Additional Time: 30 mins
Servings: 6
Yield: 24 coconut shrimp

Ingredients

Ingredients List

  • ¾ cup all-purpose flour, divided

  • ⅔ cup beer

  • 1 large egg

  • 1 ½ teaspoons baking powder

  • 2 cups flaked coconut

  • 24 medium raw shrimp, shelled, deveined, with tails attached

  • 3 cups oil for frying


Directions

  1. Line a baking sheet with wax paper; set aside.

  2. Whisk together 1/2 cup flour, beer, egg, and baking powder in a medium bowl until smooth. Place coconut and remaining 1/4 cup flour in 2 separate bowls.

  3. One at a time, hold shrimp by the tail and dredge in flour, shaking off excess. Dip in beer batter; allow excess to drip off. Roll in coconut, then place on the prepared baking sheet. Refrigerate for 30 minutes.

  4. Heat oil in a deep fryer or large skillet to 350 degrees F (175 degrees C).

  5. Working in batches, fry shrimp in hot oil, turning once, until golden brown, 2 to 3 minutes. Use tongs to remove shrimp to paper towels to drain.

Editor's Note:

Nutrition data for this recipe includes the full amount of breading ingredients. The actual amount of breading consumed will vary. We have determined the nutritional value of oil for frying based on a retention value of 10% after cooking. The exact amount will vary depending on cooking time and temperature, ingredient density, and specific type of oil used.


Nutrition Facts (per serving)

Nutrition Facts
1166 Calories
118g Fat
26g Carbs
4g Protein


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