Beer Batter Coconut Shrimp3 Reviews
- Prep: 15 min
- Cook: 15 min
- Ready In: 30 min
“Crunchy sweet coconut coated shrimp is fast and delicious! Use sweet and sour sauce for dipping, if desired.” - by Manders
Original recipe yields 4 servings
- Beat flour, beer, egg, and salt in a bowl with an electric mixer on low until batter is smooth. Spread coconut flakes in a shallow dish.
- Dip shrimp into beer batter, shaking off excess, then press into coconut. Place shrimp onto a plate while breading the rest; do not stack.
- Heat vegetable oil in a skillet over medium-high heat until hot but not smoking, 3 to 4 minutes. Fry about a third of the shrimp in the hot oil until golden brown, 2 to 3 minutes. Allow shrimp to drain on a wire rack set over paper towels. Repeat with remaining shrimp.
Amount Per Serving (4 total)
- 581 cal
- 28.3 g
- 54.8 g
Based on a 2,000 calorie diet
Reviews (3)Rate This Recipe
"my husband loved these. sadly i didnt have any coconut so i had to use flour. but the coconut was exactly what was needed...." See more"
"Great recipe! We are gluten-free so I replaced the all purpose flour with brown rice flour...." See more"
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