Coconut Shrimp

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A picture of the finished Coconut Shrimp appetizer dish.

About the Dish

There are a lot of ways to prepare Coconut Shrimp as a dish - crunchy, deep-fried, pan-fried, baked, or even sautéed.

The recipe in this meal will guide you into cooking a deep-fried dish of Coconut Shrimp!

How to Prepare

Before we can cook this ample appetizer, we need to gather the necessary ingredients!

Ingredients

Note: All measurements in this recipe will be presented in imperial units. You may need to convert to other units if necessary.

24 medium raw Shrimp

Note: Make sure they are shelled, deveined, and keep the tails attached.

3 cups Oil for frying

Note: To achieve a crisp and golden finish, choose an oil with a high smoke point.

2 cups flaked Coconut

Note: For a crunchy texture, use unsweetened flakes!

Batter Ingredients

0.75 cup all-purpose Flour, divided into three equal parts
1 large Egg
0.67 cup Beer

Note: You can have it be non-alcoholic!

1.5 teaspoons Baking Powder

Instructions

Line a baking sheet with wax paper and set aside.
Whisk together the beer, egg, baking powder, and 0.5 cup flour in a medium bowl until smooth.
Place the coconut and the remaining 0.25 cup flour into 2 separate bowls.
One at a time:

Hold shrimp by the tail and dredge in flour, shake off excess.
Dip in beer batter, allow excess to drip off.
Roll in coconut, and place on prepared baking sheet.

Refrigerate all prepared shrimp for 30 minutes.
Heat oil in a deep fryer/large skillet to 350°F.
Working in batches, fry shrimp in hot oil for 2-3 minutes, turning once until golden brown.
Use tongs to remove shrimp to paper towels to drain.
Serve with your favorite dipping sauce!

Now that your appetizer is fully prepared, it's time to head on to the main course, Chicken Parmesan!

Proceed to Entrée!