One of the few foods that tastes better when served cold as opposed to hot. Exceptionally wonderful and typical of the Mediterranean! By using soy instead of meat, it can be made vegetarian.
| Prep Time: | 15 mins |
| Cook Time: | 15 mins |
| Total Time: | 30 mins |
| Servings: | 4 |
| Yield: | 4 servings |
Ingredients
- 1 cup all-purpose flour
- ⅔ cup beer
- 1 large egg
- ½ teaspoon salt
- 2 cups sweetened flaked coconut
- 1 pound uncooked medium shrimp, peeled and deveined
- 1 cup vegetable oil for frying
Instructions
- 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.
- The nutrition data for this recipe includes the full amount of the breading ingredients. The actual amount of the breading consumed will vary. We have determined the nutritional value of oil for frying based on a retention value of 10% after cooking. The exact amount will vary depending on cooking time and temperature, ingredient density, and the specific type of oil used.
Nutrition Facts
| Calories | 581 kcal |
| Carbohydrate | 55 g |
| Cholesterol | 203 mg |
| Dietary Fiber | 5 g |
| Protein | 25 g |
| Saturated Fat | 13 g |
| Sodium | 720 mg |
| Sugars | 14 g |
| Fat | 28 g |
| Unsaturated Fat | 0 g |
Reviews
Made this for the family and it was a hit. My first time to make this and the sauce, followed the direction completely and used my deep fryer, had plenty left over for lunch next day warmed in microwave and was just as good as the night before. Save to my recipes for sure.
Delicious!
Great recipe. My family loved it. Definitely better than any frozen package we have ever bought. I let the shrimp sit in the fridge for 30 minutes after they were breaded so that the coating would really stick before putting them in the fryer and it really worked.
Made as is and was very tasty. I need more practice. It was very messy.
Excellent. I used 7up works just as good!!!!
Followed recipe and only adjusted oil temp down to 350f. At 375 coconut burned too quickly. I used coconut oil . Friends loved it and can’t wait to make for my visiting daughter!
It was easy to make. Tasted like the Coconut Shrimp from Bahama Breeze. We loved it! Made a dip of Marmalade jelly and honey.
Really great recipe. My batter was the perfect consistency. I accidentally mixed the flour with the coconut. I will do it as it advised next time because some of the coconut didn’t stick very well. Also, I only had unsweetened coconut on hand and I’ll correct that next time too. I’m not fond of reviews when recipes changes were made. BUT, even with my mis-steps this was delish. I also made the orange marmelade dipping sauce mentioned. However, I did heat it up a bit with more horseradish and hot sauce, as we like spicy and hot.
Simple and delicious!
Simple and delicious!
It was way too thick. I will double the amount of beer next time.
These were great! I chilled my shrimp after coating them and had no problems with the batter not sticking. I ran a little short of the coconut and had to bread about a half dozen of my shrimp in panko, and they were great too. The coconut ones were better though!
Not a single one of my shrimp held the batter when frying.
These were amazing. They are a little difficult to get the batter to stick but they’re delicious!
Amazing
I did NOT make changes to the recipe. I did, however, read MANY of the comments and all of them helped make this dish a success (better than Outback, folks!). The best tip that I got was cold, cold, cold. I made the batter the night before and refrigerated the shrimp in coconut milk (I don’t think that added anything). I coated the shrimp and rolled them in unsweetened coconut (Bob’s Redmill) and refrigerated them for 6 hours. The next tip is to have your oil the proper temperature. If the oil is not hot enough (357 degrees F) or your shrimp/batter not cold, the coating WILL fall off. A lot of people mentioned using smaller shrimp. It seems to me that if you want to get that perfect golden brown color, it takes 3-4 min and a small shrimp will be mush. I don’t know for sure, but I used colossal shrimp and they were PERFECT. I also used, as did many, the wonderful recipe for the orange marmalade sauce. I did have one guest say that she would have preferred the sauce without the honey. Everyone else loved it and I can recommend it with, or without, the honey. I did use a deep fryer, but with the cost of avocado oil, the level was not very deep. What IS great about the fryer is the ability to control the temperature. When it says 375, it IS 375. I have a smaller fryer and only did 4-5 shrimp at a time in about 3″ of oil. They were not at all greasy and the paper towels had very little oil on them. This recipe is a bit time consuming, but you can do everything
the batter and coconut would not stick to the shimp well being cooked. My family said it was ok.
came out great!!! we loved it. made it exact to recipe
Delicious !! Great batter for any deep fry.
We have made this twice, and loved it twice! it has a good crunch to it, and the coconut stays on with no problem!
I found this to be a great base for a beer batter. I used bud light lime and didn’t have coconut on hand so I added grated orange rind to the batter and rolled the shrimp in plain bread crumbs. It had a great flavor. My husband was impressed with the taste as he hates shrimp and LOVED this meal.