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Coconut Shrimp

Coconut Shrimp
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Prep Time: 15 minutes

Cook Time: 10 minutes

Additional Time: 30 minutes

Total Time: 55 minutes

Servings: 6



¾ cup all-purpose flour divided

⅔ cup beer One large egg

1 ½ tsp. baking powder

2 cups flaked coconut

24 medium raw shrimp, shelled, deveined, with tails attached

3 cups oil for frying



Put wax paper on a baking sheet and set it aside.

In a giant bowl, stir 1/2 cup flour, beer, egg, and baking powder until thoroughly combined. Put 1/4 cup of remaining flour and coconut in two separate dishes.

Holding each prawn by the tail, dredge it in flour, shaking off the extra, one at a time. Dip in a batter made with beer; let excess drip off. Place on the prepared baking sheet after being coated in coconut. Thirty minutes should be spent cooling.

The desired temperature is 350° F (175° C) of oil in a deep fryer or large pan.

Fry prawns in heated oil in batches, flipping once, for 2 to 3 minutes or until golden brown. Remove the shrimp with tongs and place on paper towels to drain.

Coconut Shrimp
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