Easy Coconut Shrimp

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  • For the shrimp:
  • 1 pound shrimp, peeled and deveined with tails attached
  • 2 large eggs
  • 1/2 cup all-purpose flour
  • 1/2 cup beer
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon cayenne powder
  • Salt to taste
  • 3/4 cup sweetened shredded coconut
  • 1 cup panko
  • For the dipping:
  • Orange marmalade
  • Mango nectar
  • Apple cider vinegar
  • Red chili


    Butterfly the shrimp and keep the tails on.
    Season with salt and pepper.

    In a bowl, combine eggs, flour, beer, and seasonings.
    In another bowl, combine shredded coconut and panko.

    Heat oil to 350F.
    Dip shrimp in batter, shake off excess, and then coat in coconut crumbs.
    Fry several pieces at a time, until golden brown and crispy.
    Drain on paper towel.

    Mix sauce ingredients together and serve on the side.

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    1. J

      Thanks - can't wait to try this out!

    2. E

      This is my go-to recipe

    3. C

      I made these for thanksgiving, people said they were good.

    4. j

      I have lost track of all the times I have used this recipe. Always great!

    5. S

      Thanks for the beautiful recipes!

    6. d

      I am currently eating it by the bucket

    7. N

      This is a very easy recipe- it's simple but delicious

    8. R

      What an absolutely wonderful recipe

    9. S

      I will be trying it

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