Description
These Coconut Shrimp are dipped in a light coconut beer batter, coated in crispy coconut flakes, and fried until golden and crunchy. They’re the ultimate Super Bowl party food, party food, and crowd-pleasing appetizer that doubles as a bold side dish for any seafood meal.
Ingredients
Scale
- ¾ cup all-purpose flour, divided
- ⅔ cup beer
- 1 large egg
- 1½ teaspoons baking powder
- 2 cups flaked coconut
- 24 medium raw shrimp, shelled and deveined with tails
- 3 cups oil for frying
Instructions
- Line a baking sheet with wax paper and set aside.
- Whisk together ½ cup flour, beer, egg, and baking powder until smooth.
- Place coconut in one bowl and remaining ¼ cup flour in another.
- Hold shrimp by the tail and dredge in flour.
- Dip into beer batter and let excess drip off.
- Roll in coconut and place on baking sheet.
- Refrigerate 30 minutes.
- Heat oil to 350°F.
- Fry shrimp in batches for 2–3 minutes, turning once, until golden.
- Drain on paper towels and serve hot.
Notes
- Chilling helps the coconut stick.
- Serve with sweet-spicy dipping sauce.
- Prep Time: 20 Minutes
- Cook Time: 40 Minutes
- Category: Appetizers
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 Serving
- Calories: 420 Kcal
- Fat: 24g
- Carbohydrates: 28g
- Protein: 26g
Keywords: Coconut Shrimp