Coconut Shrimp

Coconut Shrimp

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Lynnda Cloutier


These are great with a pineapple dipping sauce.


★★★★★ 1 vote



  • ·
    1 cup flour
  • ·
    1 large egg
  • ·
    1 cup beer
  • ·
    1 can shredded coconut (3.5 oz)
  • ·
    2 lbs. jumbo shrimp, shelled and deveined with tails intact
  • ·
    oil for frying
  • ·
    1 lemon, cut into wedges

How to Make Coconut Shrimp


  1. In a bowl, beat together the flour, egg and beer. Spread the coconut on a
    plate. Holding each shrimp by the tail, dip them into the batter coating
    evenly. Roll the batter coated shrimp in coconut. In a large pan, heat 2
    inches of oil to 375. Gently lower the shrimp into the hot oil, 4 to 5 at a
    time. Fry for only 4 to 5 minutes, turning often or until the shrimp are
    golden brown all over. As the shrimp are cooked, drain them on paper towels.
    Serve with lemons or mustard sauce. Serves 4
    Source: My Old Recipes

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About Coconut Shrimp

Course/Dish: Fish Seafood

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