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Total Time
35mins
Prep 20 mins
Cook 15 mins

Ingredients Nutrition

Directions

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

5 5

This is great! I increased the measurements for 20 shrimp, used dried unsweetend coconut flakes, 2T sugar, and 2 XL eggs (I didn't have large). I also pounded the shrimp a little after splitting them (I thought it was part of the recipe but it must've been a step in another coconut shrimp recipe I had looked up - but no harm there). I think next time I'll add another 1T (or so) sugar, but the recipe is fabulous as it is.

4 5

My husband and I thought this was as good or better than what we've had at any restaurant!

5 5

Easy and elegant, what a great dish to impress someone with! I felt like I was eating at a fancy restaurant after I made this, I had to remind myself that it came out of my tiny kitchen, and was cooked by ME! Thanks for sharing this recipe Ashley U.