Coconut Shrimp

READY IN: 25mins
Recipe by HeatherFeather

This is my adaptation of a Robin Miller Quick Fix recipe. She also made a homemade garlic sauce that I didn't care for, so I made these with a traditional sweet & sour dip recipe to accompany them. These turned out so delicious despite the few ingredients.

Top Review by Lightly Toasted

This was great! Instead of sweet and sour, we used apricot preserves with a little chili sauce. Very good and very easy.

Ingredients Nutrition

  • 1 large egg
  • 23 cup beer (I used Sam Adams Double Bock)
  • 1 12 teaspoons baking powder
  • salt, to taste
  • black pepper, to taste
  • 34 cup all-purpose flour, plus more to dust
  • 2 cups desiccated coconut, shredded
  • 24 large shrimp, peeled and deveined, tails on
  • 2 -3 tablespoons canola oil (or more)
  • 1 cup sweet and sour sauce, as a dip (optional)

Directions

  1. You will need a ziptop plastic baggie,2 shallow bowls and a platter set out before you begin.
  2. Preheat a large skillet over medium-ish heat and heat enough oil to coat the bottom of the pan plus a bit extra (for shallow pan frying).
  3. In one bowl, whisk together a batter using the egg, beer, baking powder,3/4 cup flour and some salt & pepper to taste, whisking until there are no more big lumps.
  4. Place some extra flour into a ziptop plastic baggie.
  5. Place coconut in a separate shallow bowl.
  6. (DREDGE IN FLOUR):Drop all your shrimp into the baggie, seal bag, and shake until all are lightly dusted with flour.
  7. (DUNK IN BATTER):Remove from bag and shake off excess flour. Grab 1 shrimp at a time and dip into the beer mixture, holding the tail, and letting excess drip off.
  8. (COCONUT COATING):Next, drop the wet shrimp into the coconut and roll it around, pressing so the coconut sticks.
  9. Set onto a platter and repeat until all the shrimp are coated.
  10. Once all of your shrimp are coated with coconut, fry them in batches of about 6-8 in the heated oil just a few minutes, flipping once to brown & crisp both sides.
  11. Drain on paper towels and serve with sweet & sour dip.

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