Recipe courtesy of The Carltun

Coconut Shrimp

  • Level: Intermediate
  • Yield: 1 serving
  • Total: 30 min
  • Prep: 20 min
  • Cook: 10 min


5 large shrimp

3 tablespoons flour

1/2 egg

3 tablespoons beer

Salt and pepper


1/2 cup shredded coconut

1 cup frying oil


  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.
Let's Get Cooking!

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7 Reviews


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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