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Recipe courtesy of The Carltun

Coconut Shrimp

  • Level: Intermediate
  • Yield: 1 serving
  • Nutritional Analysis
    Per Serving
    Serving Size
    1 of 1 servings
    Calories
    2382
    Total Fat
    248
    Saturated Fat
    41
    Carbohydrates
    35
    Dietary Fiber
    8
    Sugar
    8
    Protein
    12
    Cholesterol
    130
    Sodium
    873
  • Total: 30 min
  • Prep: 20 min
  • Cook: 10 min
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Ingredients

5 large shrimp

3 tablespoons flour

1/2 egg

3 tablespoons beer

Salt and pepper

Sugar

1/2 cup shredded coconut

1 cup frying oil

Directions

  1. Remove skin from shrimp, leave tails attached. Butterfly shrimp 1/2 way, dust with flour. Mix flour, egg, beer, salt, pepper and sugar creating a batter. Dip shrimp into batter without dipping the tails, then dip into coconut. Refrigerate for 15 minutes minimum. Heat oil to 325 degrees F. Deep fry shrimp.

This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.

Recipe courtesy of The Carltun, Long Island, NY

Show: The Best Of
Episode: Appetizers

Categories:

Coconut Shrimp Coconut Recipes Fruit Shellfish Recipes Shrimp Caribbean Appetizer Deep-Frying High Fiber

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7 Reviews
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Sugar_Plum_Fairy

This is my 'go-to' recipe for coconut shrimp.  I've been using it since 2002 and it's a definite crowd pleaser.  I've made it for parties, holidays and just for the family and it always receives rave reviews.  I have, since about 2013, started adding about 1/4 cup of panko breadcrumbs to my mix of half sweetened and half unsweetened coconut, but other than that and not butterflying my shrimp (I usually use medium sized shrimp), I adhere to the recipe.  Tastes just like what we used to get at a favorite restaurant (that closed once the owners sold it) years ago in Brooklyn, NY.

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