New this month
Get the Allrecipes magazine

Coconut Shrimp I


"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."
Added to shopping list. Go to shopping list.


1 h servings 317 cals
Original recipe yields 6 servings

On Sale

What's on sale near you.


Sort stores by

We're showing stores near
Update Location
(uses your location)

  • offer photo
offer photo

May we suggest



{{model.addEditText}} Print
  • Prep

  • Cook

  • Ready In

  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.


  • Editor's Note:
  • We have determined the nutritional value of oil for frying based on a retention value of 10% after cooking. The exact amount may vary depending on cook time and temperature, ingredient density, and the specific type of oil used.
  • Tip
  • Aluminum foil helps keep food moist, ensures it cooks evenly, keeps leftovers fresh, and makes clean-up easy.

Nutrition Facts

Per Serving: 317 calories; 19.3 g fat; 26.3 g carbohydrates; 8.4 g protein; 67 mg cholesterol; 241 mg sodium. Full nutrition

Similar recipes


Read all reviews 1403
  1. 1885 Ratings

Most helpful positive review

Very delicious! I chilled the batter and marmalade overnight and prepared the shrimp the next day. Even though I lost coconut in the oil, a lot was still on the shrimp. Chilling is the secret...

Most helpful critical review

I used jumbo shrimp, fried in a saute pan and had no trouble with coconut falling off. However, the shrimp were a little bland. If I make them again, will try adding salt and perhaps some thai...

Most helpful
Most positive
Least positive

Very delicious! I chilled the batter and marmalade overnight and prepared the shrimp the next day. Even though I lost coconut in the oil, a lot was still on the shrimp. Chilling is the secret...

Yes indeed, this recipe really does taste like the Outback's. I followed the orange marmalade/horseradish sauce/mustard (I used Grey Poupon) recommendation for the dipping sauce and it was exce...

GREAT! However, I did pulse the coconut lightly in a food processor (previously mentioned) and it did adhere to the battered shrimp better (good tip). Also, since I like things a tad more seaso...

I thought this recipe was good, but I made one change, instead of beer, I used coconut milk and it made it so coconutty. Yummy!

I bought a bag of tail on shrimp at Costco because we just moved to a beach city and shrimp sounded so good, but I wasn't sure what else to do with them other than the obvious easy shrimp cockta...

OMG OMG OMG These are SOO good. I cannot believe how well they turned out for me. I do not have a deep fryer, I just used a frying pan. I think the secrets are to make sure and let the batte...

absolutely the best! far better than Red Lobster and Sam's frozen version, even better than the ultimate Outback Steakhouse. used another reviewer's recipe for sauce...together, can't be beat. ...

I printed off this recipe months ago but have been leary trying it because my boyfriend is not fond of coconut. However, recently at a well-known restaurant, he surprised everyone by ordering t...

We had our daughter Tylers' birthday party this past weekend and she made these as part of our appetizers. The batter seemed a little thin, so I added more flour to get the right consistency. I ...