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Coconut Shrimptastrophy

Rated as 4.5 out of 5 Stars

"This is a great crowd-pleaser at a birthday party or similar event. It usually takes about 10 batches in a 2-quart fryer to complete."
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30 m servings 300
Original recipe yields 40 servings


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  1. Whisk 4 cups flour, club soda, 1 tablespoon plus 1 teaspoon baking powder, 1 tablespoon plus 1 teaspoon baking soda, and salt together in a large bowl to form a slightly lumpy batter.
  2. Heat oil in a deep-fryer or large saucepan to 350 degrees F (175 degrees C).
  3. Dust shrimp with remaining 2 cups flour. Dip shrimp into batter and place on a baking sheet to drain excess, 5 minutes.
  4. Spread coconut out on a rimmed baking sheet. Roll battered shrimp in coconut.
  5. Fry shrimp in hot oil in small batches, being careful not to crowd them, until they float to the top and turn golden brown, about 5 minutes. Drain on paper towels.


  • Cook's Note:
  • Substitute beer for the club soda if desired.
  • Editor's Note:
  • We have determined the nutritional value of oil for frying based on a retention value of 10% after cooking. Amount will vary depending on cooking time and temperature, ingredient density, and specific type of oil used.
  • Partner Tip
  • Reynolds® Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

Nutrition Facts

Per Serving: 300 calories; 17.4 18.8 18 138 364 Full nutrition

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Read all reviews 2
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Scaled down the recipe but it was fantastic! Reminded me of the coconut shrimp I had in Hawaii! Served it with sweet chilli sauce for dipping

There is just the two of us and I only had 1 pound of shrimp so I scaled the servings down to 5 and made as written from there. I did substitute beer for the club soda as the recipe submitter me...