Crunchy sweet coconut coated shrimp is fast and delicious! Use sweet and sour sauce for dipping, if desired.

Recipe Summary

prep:
15 mins
cook:
15 mins
total:
30 mins
Servings:
4
Yield:
4 servings
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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

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

581 calories; protein 25.1g; carbohydrates 54.8g; fat 28.3g; cholesterol 203.1mg; sodium 720.4mg. Full Nutrition
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Reviews (25)

Read More Reviews

Most helpful positive review

Rating: 5 stars
11/14/2012
Great recipe! We are gluten-free so I replaced the all purpose flour with brown rice flour. Read More
(17)

Most helpful critical review

Rating: 2 stars
07/10/2018
It was way too thick. I will double the amount of beer next time. Read More
33 Ratings
  • 5 star values: 23
  • 4 star values: 7
  • 3 star values: 0
  • 2 star values: 1
  • 1 star values: 2
Rating: 5 stars
11/13/2012
Great recipe! We are gluten-free so I replaced the all purpose flour with brown rice flour. Read More
(17)
Rating: 4 stars
06/14/2012
my husband loved these. sadly i didnt have any coconut so i had to use flour. but the coconut was exactly what was needed. Read More
(16)
Rating: 5 stars
02/11/2013
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. Read More
(8)
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Rating: 5 stars
10/02/2017
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 cold cold. I made the batter the night before and refrigerated the shrimp in coconut milk (I don't think that added anything). I coated the shrimp and rolled them in unsweetened coconut (Bob's Redmill) and refrigerated them for 6 hours. The next tip is to have your oil the proper temperature. If the oil is not hot enough (357 degrees F) or your shrimp/batter not cold the coating WILL fall off. A lot of people mentioned using smaller shrimp. It seems to me that if you want to get that perfect golden brown color it takes 3-4 min and a small shrimp will be mush. I don't know for sure but I used colossal shrimp and they were PERFECT. I also used as did many the wonderful recipe for the orange marmalade sauce. I did have one guest say that she would have preferred the sauce without the honey. Everyone else loved it and I can recommend it with or without the honey. I did use a deep fryer but with the cost of avocado oil the level was not very deep. What IS great about the fryer is the ability to control the temperature. When it says 375 it IS 375. I have a smaller fryer and only did 4-5 shrimp at a time in about 3" of oil. They were not at all greasy and the paper towels had very little oil on them. This recipe is a bit time consuming but you can do everything Read More
(6)
Rating: 4 stars
11/07/2014
after a while the coconut would get clumpy and it was hard to keep it stuck to the shrimp. Read More
(2)
Rating: 5 stars
01/29/2016
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. It had a great flavor. My husband was impressed with the taste as he hates shrimp and LOVED this meal. Read More
(1)
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Rating: 5 stars
05/25/2016
came out great!!! we loved it. made it exact to recipe Read More
Rating: 5 stars
04/24/2018
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 panko and they were great too. The coconut ones were better though! Read More
Rating: 4 stars
04/09/2016
We have made this twice and loved it twice! it has a good crunch to it and the coconut stays on with no problem! Read More
Rating: 2 stars
07/10/2018
It was way too thick. I will double the amount of beer next time. Read More
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