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My review
Beer Batter Coconut Shrimp
Manders
"Crunchy sweet coconut coated shrimp is fast and delicious! Use sweet and sour sauce for dipping, if desired."
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Ingredients
30 m servings 581 calsOriginal recipe yields 4 servings
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Directions
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Prep
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Cook
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Ready In
- Beat flour, beer, egg, and salt in a bowl with an electric mixer on low until batter is smooth. Spread coconut flakes in a shallow dish.
- Dip shrimp into beer batter, shaking off excess, then press into coconut. Place shrimp onto a plate while breading the rest; do not stack.
- Heat vegetable oil in a skillet over medium-high heat until hot but not smoking, 3 to 4 minutes. Fry about a third of the shrimp in the hot oil until golden brown, 2 to 3 minutes. Allow shrimp to drain on a wire rack set over paper towels. Repeat with remaining shrimp.
Footnotes
- Editor's Note:
- The nutrition data for this recipe includes the full amount of the breading ingredients. The actual amount of the 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 the specific type of oil used.
Nutrition Facts
Per Serving: 581 calories; 28.3 g fat; 54.8 g carbohydrates; 25.1 g protein; 203 mg cholesterol; 720 mg sodium. Full nutrition
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Reviews
Read all reviews 1621 Ratings
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Most helpful positive review
11/13/2012
Great recipe! We are gluten-free so I replaced the all purpose flour with brown rice flour.
Most helpful critical review
3/21/2018
Not a single one of my shrimp held the batter when frying.
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11/13/2012
Great recipe! We are gluten-free so I replaced the all purpose flour with brown rice flour.
6/14/2012
my husband loved these. sadly i didnt have any coconut so i had to use flour. but the coconut was exactly what was needed.
2/11/2013
This was a hit! I made it exactly as written and it was yummy. It was wonderful served with a sweet and sour sauce. My family is already requesting I make it again.
10/2/2017
I did NOT make changes to the recipe. I did, however, read MANY of the comments and all of them helped make this dish a success (better than Outback, folks!). The best tip that I got was cold,...
11/7/2014
after a while the coconut would get clumpy and it was hard to keep it stuck to the shrimp.
1/29/2016
I found this to be a great base for a beer batter. I used bud light lime and didn't have coconut on hand so I added grated orange rind to the batter and rolled the shrimp in plain bread crumbs....
4/24/2018
These were great! I chilled my shrimp after coating them and had no problems with the batter not sticking. I ran a little short of the coconut and had to bread about a half dozen of my shrimp in...