Coconut Shrimp Recipe

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Coconut Shrimp

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


1In 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

About this Recipe

Course/Dish: Fish, Seafood