Coconut Shrimp

Maria Connors


This reminds me of the coconut shrimp that you get at a popular chain seafood restaurant. I made a fruit dipping sauce by heating apricot jam with mango chutney and a bit of rum. You can also mix some cream of coconut (not coconut milk) with some canned crushed pineapple for a pina colada type sauce. (LOL - I add a taste of rum to that too, but you don't have to!)


☆☆☆☆☆ 0 votes

4, 4 shrimp per serving
30 Min
20 Min
Deep Fry


  • 16
    large raw shrimp, tails on
  • ·
    oil for frying
  • 1
  • 3/4 c
  • 2/3 c
  • 1 tsp
    baking powder
  • 1/2 c
  • 2 c
    shredded coconut

How to Make Coconut Shrimp


  1. Combine egg, 3/4 cup of flour, baking powder and beer. Mix well.
  2. Dredge Shrimp in 1/2 cup flour. Holding tail, dip shrimp into batter, then into coconut. Place on a cookie sheet or tray lined with foil or waxed paper.
  3. When all shrimp are coated, heat about 2 inches of oil in a deep, heavy saucepan. When oil is at about 350 degrees, or when a bit of batter dropped into oil starts to cook and float, place about 4 shrimp into the oil to cook.
  4. Deep fry until golden and drain on a wire rack to preserve the crispness. Repeat with the remainder of the shrimp, 4 at a time. Serve immediately.

Printable Recipe Card

About Coconut Shrimp

Course/Dish: Seafood
Main Ingredient: Seafood
Regional Style: American
Collection: Restaurant Inspired

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