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Coconut Shrimp


• 16 oz Mississippi Gulf shrimp

• 1 each egg

• 3/4 cup flour, divided

• 2/3 cup beer

• 1 1/2 tsp baking powder

• 2 cup flaked coconut

• 3 cup oil for frying






1. In medium bowl, combine egg, 1/2 cup flour, beer and baking powder.

2. Place remaining flour in a small bowl, and coconut in another small bowl.

3. Hold shrimp by tail and dredge in flour, followed by egg/beer batter, and then coconut.

4. Place on a baking sheet lined with wax paper and repeat with remaining shrimp.

5. Refrigerate for 30 minutes.

6. Heat oil in a deep fryer or skillet.

7. Fry shrimp in batches, turning once if in a skillet, until golden brown. Using tongs, remove to paper towels to drain.

8. Serve warm with your favorite dipping sauce.


Serving Suggestion: Serve with rice and green peas