Coconut Shrimp is a popular restaurant dish that’s incredibly easy to make in the comfort of your own home. Shrimp is dipped in batter, then rolled in shredded coconut and deep fried. You can put these out as an appetizer, or make them the main course over rice. 


I always immobilize the breaded shrimp for a gross abstraction of 20 transactions before preparation, to preclude the it from overcooking before the deform is metallic abolitionist and crispy. Erstwhile they're done, gauge them on a hot pace over medium towels, to let any superabundance oil drip off. This helps accomplish these coconut shrimp implausibly thin and crispy!



  • 1 large egg
  • 3/4 cup flour divided
  • 2/3 cup club soda
  • 2 teaspoons baking powder
  • 24 shrimp
  • 2 cups flaked coconut
  • 24 wooden skewers
  • 3 cups oil for frying
  • Sweet and Sour Sauce for dipping


  1. Add the coconut to a food processor and pulse ten times then place it in a shallow bowl.
  2. In tall cup, whisk together the egg, 1/2 cup flour, club soda and baking powder and put the remaining flour in a second shallow bowl.
  3. Skewer the shrimp onto the skewers leaving the top 1" of shrimp unskewered then roll in the flour, dip in the batter (let excess drip off) and roll in the coconut before placing on a baking sheet lined with parchment paper.
  4. Place the shrimp in the freezer for 20 minutes then heat up a dutch oven with 3" of oil to 350 degrees and fry the shrimp for 2-3 minutes until golden brown.

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