Beer battered coconut shrimp

Beer Battered Coconut Shrimp

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sherry monfils


These crunchy, tasty shrimp go with a variety of dippins, I usually serve w/ a sweet sauce.


★★★★★ 3 votes

45 Min
10 Min


  • 1 large
  • 1/2 c
  • 2/3 c
    domestic beer
  • 1-1/2 tsp
    baking powder
  • 1/4 c
  • 2 c
    flaked coconut
  • 24 large
    shrimp, peeled, deveined, tails left on
  • 3 c
    canola oil

How to Make Beer battered coconut shrimp


  1. In bowl, combine egg, 1/2 cup flour, beer and baking powder. Place remaining flour in shallow bowl. Place coconut in a separate shallow bowl.
  2. Dredge shrimp in flour, then dip into egg batter, roll each shrimp in coconut. Place shrimp on wax paper, place on a baking sheet. Refrigerate 30 mins to set.
  3. Heat oil in lg deep pot until hot. Fry shrimp in batches about 3-4 mins, or until golden brown. Drain on paper towels.

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