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Coconut Shrimp


  • 1 egg
  • 1/2 cup all-purpose flour
  • 2/3 cup beer
  • 1 1/2 tsp baking powder
  • 1/4 cup all-purpose flour
  • 2 cups shredded or flaked coconut
  • 24 shrimp


  • Line a baking sheet with wax/parchment paper.
  • Mix the egg, 1/2 cup flour, beer, and baking powder in a bowl.
  • In two separate bowls, place the 1/4 cup flour and coconut.
  • Dip each shrimp in the flour, shake, and then dip in the egg mixture.
  • Cover each shrimp with the coconut and lay out on the baking sheet.
  • Refrigerate the shrimp for ½ hour.
  • In a deep fryer, heat the oil to 350°F/175°C.
  • Fry shrimp a few at a time, leaving space to turn each of them when one side is golden brown (2-3 minutes). Remove with tongs and place on paper towel to drain.
  • Enjoy warm with dipping sauce.