Coconut Shrimp I

Coconut Shrimp I

Appetizers and Snacks Seafood Shrimp

These crispy shrimp are rolled in a coconut beer batter before frying. For dipping sauce, I use orange marmalade, mustard and horseradish mixed to taste.

Servings per recipe: 6
Calories per serving: 317
Preparation time: 10m
Total cooking time: 1h


  • 1 egg
  • 1/2 cup all-purpose flour
  • 2/3 cup beer
  • 1 1/2 teaspoons baking powder
  • 1/4 cup all-purpose flour
  • 2 cups flaked coconut
  • 24 shrimp
  • 3 cups oil for frying


  • 1   In medium bowl, combine egg, 1/2 cup flour, beer and baking powder. Place 1/4 cup flour and coconut in two separate bowls.
  • 2   Hold shrimp by tail, and dredge in flour, shaking off excess flour. Dip in egg/beer batter; allow excess to drip off. Roll shrimp in coconut, and place on a baking sheet lined with wax paper. Refrigerate for 30 minutes. Meanwhile, heat oil to 350 degrees F (175 degrees C) in a deep-fryer.
  • 3   Fry shrimp in batches: cook, turning once, for 2 to 3 minutes, or until golden brown. Using tongs, remove shrimp to paper towels to drain. Serve warm with your favorite dipping sauce.

Nutrion facts:

Total Fat 19.3g 30%
    Saturated Fat 8.0g  
Cholesterol 67mg 22%
Sodium 241mg 10%
Potassium 169mg 5%
Total Carbohydrates 26.3g 8%
Dietary Fiber 2.9g 11%
Protein 8.4g 17%
Sugars 9g  
Vitamin A 84IU  
Vitamin C 0mg  
Calcium 91mg  
Iron 2mg  
Thiamin 0mg  
Niacin 4mg  
Vitamin B6 0mg  
Magnesium 28mg  
Folate 36mcg