Summer Nibbles: Beer-Battered Coconut Shrimp

Coconut Shrimp

On summer holidays out in Tofino, one of our favourite things to get at the local fish & chip shop and eat at a picnic table in our flip-flops is coconut shrimp. They come 4 or 6 to a batch, with a sweet chili sauce for dipping, and are always gone in minutes. This year I decided to learn how to make my own – a pound of shrimp is easy to transform into freshly cooked coconut shrimp, with enough to feed everyone for a tiny fraction of what it costs from the take-out window.

Beer-Battered Coconut Shrimp

adapted from AllRecipes (although this seems to be a common formula!)

3/4 cup all-purpose flour, divided
1 1/2 tsp baking powder
2/3 cup beer
1 egg
1 1/2 cups shredded coconut
2 dozen raw, tail-on shrimp
canola or other mild vegetable oil, for frying

In medium bowl, stir together 1/2 cup of the flour, baking powder, beer and egg. Place 1/4 cup flour and coconut in two separate bowls.

Holding each shrimp by the tail, dredge in flour, them dip in beer batter; allow excess to drip off. Roll shrimp in coconut, and place on a baking sheet lined with wax paper. Refrigerate for 30 minutes.

Meanwhile, heat oil to 350F in a heavy pot or deep-fryer. Cook shrimp in batches, without crowding the pot or fryer; cook, turning once, for 2 to 3 minutes, or until golden brown. Using tongs, transfer shrimp to paper towels to drain. Serve warm with your favorite dipping sauce.

Photo credit:

Article Posted 4 years Ago
share this article
facebook twitter tumblr pinterest
See Comments
what do you think?
share this article
facebook twitter tumblr pinterest
See Comments
what do you think?
what do you think?
close comments
Subscribe to the
Welcome to
Sign Out
Follow us on