top of page
  • Writer's pictureLouie De Belen

Fabulously-Flavored Coconut Shrimp

Getting bored with your usual diet? Let’s take your taste buds to a Moana type of adventure with this coconut shrimp recipe. You will be happy you made this meal. It is so easy to make, and it tastes delicious. You will want to eat it again and again!

Before we dive in, if you're scared about shrimps and how it affects your cholesterol, check out this study that says that shrimp actually has a positive effect on your cholesterol levels.

Image from

Nutrition Facts

Serves: 6

  • Calories: 1166

  • Carbohydrates: 26 g

  • Protein: 3.6 g

  • Fat: 117.9 g


  • ¾ cup all-purpose flour, divided

  • ⅔ cup beer

  • 1 large egg

  • 1 ½ teaspoons baking powder

  • 2 cups flaked coconut

  • 24 medium raw shrimp, shelled, deveined, with tails attached

  • 3 cups oil for frying


  1. Line a baking sheet with wax paper; set aside.

  2. Whisk together 1/2 cup flour, beer, egg, and baking powder in a medium bowl until smooth. Place coconut and remaining 1/4 cup flour in 2 separate bowls.

  3. One at a time, hold shrimp by the tail and dredge in flour, shaking off excess. Dip in beer batter; allow excess to drip off. Roll in coconut, then place on the prepared baking sheet. Refrigerate for 30 minutes.

  4. Working in batches, fry shrimp in hot oil, turning once, until golden brown, 2 to 3 minutes. Use tongs to remove shrimp to paper towels to drain.


  • Pulsing your coconut to a food processor will help. That way it will adhere to the shrimp batter better.

  • If you're not into beer, swap it to coconut milk. It will make the dish more coconutty (we're not sure if this is an actual word lol)

  • Coconut burns fast. So cook it in small batches so it will be easier for you to monitor and flip.

Have more tips to make this dish better? Let us know on our socials or send us an email to!

12 views0 comments

Recent Posts

See All


bottom of page