Crispy Coconut Shrimp
These coconut shrimp are the best coconut shrimp recipe you’ll ever make! With a perfectly crispy coating and tender shrimp, this easy homemade coconut shrimp is a crowd-pleaser.
Ingredients
Instructions
Line a baking sheet with wax paper and set aside.
In a medium bowl, whisk together ½ cup of flour, beer, egg, and baking powder until smooth. The batter should be thick but still pourable.
Set up a breading station with one bowl of coconut and another bowl with the remaining ¼ cup of flour. Hold each shrimp by the tail, dredge it lightly in flour (shaking off any excess), then dip it into the beer batter and let the extra drip off.
Roll the shrimp in coconut until fully coated, then place it on the prepared baking sheet. Repeat with the remaining shrimp.
Refrigerate the coated shrimp for 30 minutes to help the batter set—this step ensures the coconut sticks during frying.
Heat oil in a deep fryer or large skillet to 350°F. Test the temperature by dropping a small piece of batter into the oil; it should sizzle and float to the top.
Carefully lower the shrimp into the hot oil, frying them in small batches to avoid overcrowding. Cook until golden brown and crispy, about 2–3 minutes per side.
Remove the shrimp with tongs and place on paper towels to drain any excess oil. Serve immediately with your favorite dipping sauce.
