Beer Batter Coconut Shrimp

  • Recipe By
  • Published Sep 13th
  • Ready In30m
  • Servings4
  • Calories581
Crunchy sweet coconut coated shrimp is fast and delicious! Use sweet and sour sauce for dipping, if desired.

Beer Batter Coconut Shrimp Ingredients

The following are the ingredients needed to make delicious Beer Batter Coconut Shrimp for 4 servings:

  • 1 cup all-purpose flour
  • 2/3 cup beer
  • 1 large egg
  • 1/2 teaspoon salt
  • 2 cups sweetened flaked coconut
  • 1 pound uncooked medium shrimp, peeled and deveined
  • 1 cup vegetable oil for frying

Beer Batter Coconut Shrimp Cooking Instructions

  • Prep15m
  • Cook15m
  • Ready In30m

To cook Beer Batter Coconut Shrimp, you need about 15 minutes of preparation time. The time needed to cook this Beer Batter Coconut Shrimp is about 15 minutes , and you can serve your Beer Batter Coconut Shrimp within 30 minutes . The following are the steps to cook Beer Batter Coconut Shrimp easily:

  1. 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. 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. 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.


  • 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.

Nutrition Facts

Per Serving: 581 calories; 28.3 grams of fat; 54.8 grams of carbohydrates; 25.1 grams of protein; 203 milligrams of cholesterol; 720 milligrams of sodium.

  1. Jun 16th 2019

    Excellent. I used 7up works just as good!!!!

  2. Jan 27th 2019

    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!

  3. Jan 6th 2019

    It was easy to make. Tasted like the Coconut Shrimp from Bahama Breeze. We loved it! Made a dip of Marmalade jelly and honey.

  4. Oct 2nd 2017

    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 c ...

  5. Jan 29th 2016

    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 cru ...

  6. Nov 7th 2014

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

  7. Feb 11th 2013

    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.

  8. Nov 13th 2012

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

  9. Jun 14th 2012

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