Love, Pomegranate House


Coconut Shrimp

Good Monday to all of you! I hope you had a fantastic weekend. I sure did! I’m going to start the week off by teasing your tastebuds!

The hubby is a big fan of seafood. Me? Not so much. I know, I know. “It’s good for you and blah, blah, blah.” I have yet to find a seafood that I like. Even shrimp.

I’ve tried fresh salmon. Nope. I’ve tried lobster. Ehh. Oh wait… I did enjoy that fresh Maryland crab I had when I was 13. So maybe crab. That’s it.

But the hubby loves it! So every once in a while I decide to be a nice wife and whip him up a batch of his favorites: coconut shrimp.

This recipe is pretty easy. Time consuming? Yes. But pretty easy. And for all of you who have never fried anything at home. This is worth trying. I had never done it before but it really wasn’t that bad!

Coconut Shrimp Ingredients

Coconut Shrimp
Prep time
Cook time
Total time
Recipe type: Entrée
Serves: 6
  • 1 egg
  • ¾ cup flour, divided
  • ⅔ cup beer
  • 1½ tsp baking powder
  • 2 cups flaked coconut
  • 24 shrimp, peeled
  • 3 cups oil, for frying
  1. In a medium bowl, combine egg, ½ cup flour, beer and baking powder. In a second medium bowl place ¼ cup flour. In a third medium bowl place the flaked coconut.
  2. Hold the shrimp by the tail, and dip in flour, shaking off excess flour. Then, dip in egg/beer batter, allowing the excess to drip off. Roll shrimp in the flaked coconut, and place on a cookie sheet lined with wax paper. Refrigerate for 30 minutes or freeze for 10 minutes.
  3. While the shrimp are cooling, heat oil to 350 degrees F (175 degrees C) in a deep pot.
  4. Place shrimp in oil in batches. Cook, turning once, for 2 to 3 minutes, or until golden brown. Using tongs, remove shrimp to paper towels to drain. Serve warm with your favorite dipping sauce.

coconut shrimp

Now do a little dance because you made them! And you didn’t have to spend an arm and a leg at a restaurant to get them. Granted, you did have to cook them which isn’t as nice as being served, but still!

The hubby loves these! As do all the people I’ve made them for! Now go forth and give them a try!

We’re still a little stumped on the dipping sauces. What kind of dipping sauces do you guys like? We haven’t found one we {read: hubby} are in love with yet.


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14 thoughts on “Coconut Shrimp

  1. My mom makes a knock off of the sauce they serve with coconut shrimp at Red Lobster. And it's too. die. for.

    She found the recipe online, but I'm not sure where…let me know if he likes it!

  2. Yum! These look delicious! You should definitely try crab again! It's definitely my favorite seafood and it's not too fishy. In the meantime, I may try to make this shrimp!

  3. Hey sis! Need more clarification about one of my favorite dishes: what do you use to check the oil temp? I have a meat thermometer and candy thermometer. Would either of these work? I take it the shrimp don't float in the oil so that is why you have to flip them?
    I haven't ever fried anything at home but maybe when mom comes ti visit we can try this. Looks delicious!

    • I only had a candy thermometer on hand to check my oil temp. So I used that. And no, the shrimp don't float in the oil. But then again, I didn't have enough oil to allow them to float. I just had enough to have them be covered with oil. Good luck! Mom was saying she wanted some!

  4. WHOA. Those look incredible. I'll probably have to pin these for future appetizers to make for a party. I bet they'd be really delicious in a lime chili or rosemary aoli.

  5. Here is the dipping sauce Outback uses for their Coconut Shrimp:

    Marmalade Sauce

    1/2 cup orange marmalade
    2 teaspoons stone-ground mustard (with whole grain mustard seed)
    1 teaspoon prepared horseradish
    Dash salt


  6. I have a question. these look deliciou and would love to make coconut shrimp. One of my favorites…but I don't drink beer and wouldn't buy it. Is there something I could substitute? Thanks!