Coconut Shrimp

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Coconut Shrimp


  • 1 pound large shrimp, tail left on
  • ½ cup, plus 2 tablespoons flour
  • 1 teaspoon baking powder
  • 1 teaspoon salt
  • ½ teaspoon cayenne pepper
  • 1 egg
  • ⅓ cup ice water
  • 1 cup shredded coconut
  • oil for frying


  1. Place enough oil in a deep, heavy skillet to reach about 1 inch up the sides. Alternately, you can use a deep fryer.

  2. Heat oil to 375 degrees (a cube of bread should brown in 1 minute if oil is the correct temperature).

  3. Remove shells and vein from shrimp, but leave tail on as it makes it convenient for dipping.

  4. In a small bowl, mix the flour, baking powder, salt, cayenne and egg. Add just enough of the ice water to make a thick batter that will cling to the shrimp.

  5. Place shredded coconut on a flat plate, dip shrimp in batter, then coat with coconut.

  6. Place shrimp in hot oil and deep fry for about 3 to 5 minutes on each side, or until golden brown.

  7. Remove to parchment-covered plate to keep warm if frying another batch

Recipe courtesy of

The Cupboard To Table Cookbook

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Comments (1)

  • i try this cocoanut shrimp at a resturant,n finally found rescipe thanks

    sherry r elliott |
    December 22, 2016 |

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