Crispy Coconut Shrimp

crispy coconut shrimp
Large shrimp are coated in beer-based batter then rolled in corn flakes and coconut, then fried.
  • PrepN/A |
  • TotalN/A |
  • ServesN/A


    • 6-8 whole shrimp, cleaned, deveined, with tail left on
    • 1/2 cup corn flakes
    • 1/2 cup beer batter
    • 1/2 cup coconut, shredded
    • 2 cups oil
    • flour, for dredging
  • Beer Batter:
    • 1 1/2 cups all-purpose flour
    • 2 eggs
    • 8 ounces beer


Have beer batter in one bowl and the corn flake and coconut in another.  Put the flour for dredging in a pie pan or flat plate.

Dredge shrimp in flour by holding the tail then dip into the beer batter, then into the corn flake and coconut mixture.  Press the mixture against the shrimp with your hand so it adheres well.

Repeat until done. This can be done up to a day ahead of time. Just keep the shrimp refrigerated. 

To prepare,  heat up 2 cups of oil in a large pot and when the oil is hot (a good way to see if the oil is hot enough, if you don't have a high temperature thermometer, is to insert the end of a wooden spoon into the oil, if the oil bubbles, the oil is hot), fry the shrimp for 2-3 minutes until they turn golden brown. Remove and place on paper toweling to drain excess oil. 

Additional Notes

Combine all the ingredients in a medium bowl. Let it sit for 5 minutes. Consistency should be similar to a pancake batter. Thin with more beer if needed.
Recipes From - The Gourmet Food And Cooking Resource