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5 from 14 votes
Simple to make --Juicy, Crunchy and light? Must make these Coconut Shrimp for our next get together....or wait...maybe for dinner with a salad! So good.
Crunchy, Tasty Simple Coconut Shrimp
Prep Time
25 mins
Cook Time
15 mins
Total Time
40 mins

Crunchy, simple handmade coconut shrimp!  An excellent choice for easy appetizers when entertaining!

Course: Appetizer
Cuisine: American
Keyword: crunchy coconut shrimp, party appetizer shrimp
Servings: 8 svgs 3 shrimp each
Calories: 154 kcal
Author: Michele Hall
  • 1 Egg, large
  • 2/3 cup Beer any to your liking
  • 1/2 cup All Purpose Flour
  • 1 1/2 tsp Baking Powder
  • 1/2 tsp salt
  • 1/4 cup All Purpose Flour
  • 1 cup Flaked Coconut see note #1
  • 24 medium Shrimp peeled and deveined
  • 3 cups Peanut Oil for frying
  • Parchment paper lined tray to fit fridge to chill coated shrimp.
  1. In a small bowl place egg and beer and mix thoroughly.
  2. In a medium bowl mix 1/2 cup Flour, baking powder and salt and whisk until blended.
  3. Add egg/beer mixture to flour mixture and combine completely.
  4. Set up a dipping station in this order: shrimp, flour bowl (1/4 cup), wet flour mixture, coconut, parchment lined tray. (see note #2)
  5. Dip shrimp in dry flour, then wet flour mixture. Be sure to let excess flour mixture drip off before then dipping it into the coconut mixture. Press the coconut into all crevices of the shrimp.
  6. Place onto parchment lined tray.
  7. Coat all shrimp then place tray in the refrigerator for 20 minutes to have coating "set" to shrimp. (see note #3)
  8. Heat oil to medium high. (approx 350°)
  9. Fry shrimp in small batches, turning once for 2 - 3 minutes. The shrimp should gradually get golden brown. If your oil is too hot they will brown as soon as you drop them in and then the center will be partially raw.
  10. I use a spider to remove them from the oil to maintain as much coating as possible. I also use the spider to remove any excess crumbles in between shrimp batches.
Recipe Notes

1. In the pictures you see, it is sweetened coconut. But unsweetened works just as well. This coconut is what I had on hand and I liked the long lengths of the coconut when it was fried. It made the shrimp look even better.
2. Set up your dipping station is the order you will be dipping them. So in this instance you will take the shrimp, dip it into the dry flour, then the wet flour, then into the coconut to coat and finally onto the pan to place in the refrigerator. Use one hand only to dip the shrimp so you always have a clean hand available. It sounds silly, but it will make your life easier.
3. Do not skip the chilling step. The coating will fall off in the oil if you do.

If you want to make these ahead of time, make them up to the chilling of coated shrimp. You can chill them in the morning then fry them when you are ready to eat!

Nutritional and Caloric information is calculated using My Fitness Pal using ingredients/brands I used to make this recipe.  Your caloric info will vary according to the brands you purchase to use.  Please take this into consideration if you are following a strict diet.