Beer Batter Coconut Shrimp

Beer Batter Coconut Shrimp

6
Manders 0

"Crunchy sweet coconut coated shrimp is fast and delicious! Use sweet and sour sauce for dipping, if desired."
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Ingredients

30 m servings 581 cals
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Original recipe yields 4 servings

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Nutrition

  • Calories:
  • 581 kcal
  • 29%
  • Fat:
  • 28.3 g
  • 43%
  • Carbs:
  • 54.8g
  • 18%
  • Protein:
  • 25.1 g
  • 50%
  • Cholesterol:
  • 203 mg
  • 68%
  • Sodium:
  • 720 mg
  • 29%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  1. 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.
  2. Dip shrimp into beer batter, shaking off excess, then press into coconut. Place shrimp onto a plate while breading the rest; do not stack.
  3. 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.

Footnotes

  • Editor's Note:
  • 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.

Reviews

6

Great recipe! We are gluten-free so I replaced the all purpose flour with brown rice flour.

my husband loved these. sadly i didnt have any coconut so i had to use flour. but the coconut was exactly what was needed.

This was a hit! I made it exactly as written and it was yummy. It was wonderful served with a sweet and sour sauce. My family is already requesting I make it again.

after a while the coconut would get clumpy and it was hard to keep it stuck to the shrimp.

I used old bay seasoning instead of salt and this was awesome!!!

My 8yrs old loves shrimp and was even happier when we tried this recipe. Everybody loves it!