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Coconut Shrimp

There are many variations of this dish, and its historical origins are not clear. It could be a Thai, Caribbean, possibly Polynesian, or possibly, a purely American tiki-bar invention. However, a main ingredient is always coconut, either in milk or shredded form, giving it a tropical undertone.

Recipe Servings: 6

Prep Time
10 minutes
+ 30 minutes resting
Cook Time
20 minutes
Total Time
1 hour
Gluten Free
Dairy Free



  1. In medium bowl, combine egg, ½ cup flour, beer, and baking powder. Place flour and coconut in two separate bowls.
  2. Hold shrimp by tail and dredge in the remaining flour, shaking off excess. Dip in egg-beer batter; allow excess to drip off.
  3. Roll shrimp in coconut and place on a baking sheet lined with wax paper. Refrigerate for 30 minutes.
  4. Heat oil to 350°F in a deep-fryer.
  5. Fry shrimp in batches until golden-brown.
  6. Transfer shrimp to paper towel to drain.
  7. Serve warm with dipping sauce on the side, if using.

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