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Beer Batter Coconut Shrimp

Rated as 4.43 out of 5 Stars

"Crunchy sweet coconut coated shrimp is fast and delicious! Use sweet and sour sauce for dipping, if desired."
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30 m servings 581
Original recipe yields 4 servings


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  1. 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.
  2. Dip shrimp into beer batter, shaking off excess, then press into coconut. Place shrimp onto a plate while breading the rest; do not stack.
  3. 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

Per Serving: 581 calories; 28.3 54.8 25.1 203 720 Full nutrition

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Read all reviews 22
  1. 30 Ratings

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Most helpful positive review

Great recipe! We are gluten-free so I replaced the all purpose flour with brown rice flour.

Most helpful critical review

It was way too thick. I will double the amount of beer next time.

Most helpful
Most positive
Least positive

Great recipe! We are gluten-free so I replaced the all purpose flour with brown rice flour.

my husband loved these. sadly i didnt have any coconut so i had to use flour. but the coconut was exactly what was needed.

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.

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,...

after a while the coconut would get clumpy and it was hard to keep it stuck to the shrimp.

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....

Excellent. I used 7up works just as good!!!!

Followed recipe and only adjusted oil temp down to 350f. At 375 coconut burned too quickly. I used coconut oil . Friends loved it and can’t wait to make for my visiting daughter!

It was easy to make. Tasted like the Coconut Shrimp from Bahama Breeze. We loved it! Made a dip of Marmalade jelly and honey.