Coconut, Beer-Battered Shrimp


  • 1 & 1/3 cup all-purpose flour

  • 2 tbsp granulated sugar

  • 3 tbsp chili powder

  • 1 & 1/4 cup beer

  • 2 & 1/2 cups unsweetened coconut

  • 1 & 1/2 pounds large shrimp, peeled and de-veined

  • 4 cups vegetable oil for frying

  • salt and pepper, to taste

  • 1/4 cup minced cilantro 


  1. In a deep saute pan or pot, heat the oil to 360 F.

  2. Combine the flour, sugar, and chili powder in a medium bowl. Slowly add the beer and whisk to form a smooth batter. Place the coconut flakes in a second, shallow bowl.

  3. One at a time, holding them by the tail, dip the rinsed & dried shrimp into the batter to coat, then dredge in the coconut, turning to coat evenly and pressing to make the flakes adhere.

  4. Fry in batches until golden, 3 to 4 minutes. Drain on paper towels and season lightly with salt and pepper.

  5. Arrange the shrimp on a platter and sprinkle with the chopped cilantro. Serve immediately (with a mango chutney if ya got it!).