Coconut Fried Shrimp

These coconut fried shrimp have a three-layer coating that fries up shatteringly crisp: a light flour dredge, a beer-based pancake batter, and a final roll in flaked coconut. The beer in the batter creates tiny bubbles that expand in the hot oil, puffing the coating into a light, airy shell around each shrimp.

The process is fast once your oil is hot. Flour first to give the batter something to grip. Dip in the beer batter so the coconut sticks. Then roll in flaked coconut and straight into the fryer. Forty-five seconds per side is all it takes for golden, crispy results.

Leave the tails on while peeling. They give you a handle for dipping and make for a better-looking presentation. The tails also curl slightly during frying, which holds the coconut coating in place.

Pro Tips

• Keep the oil at a steady 350°F (180°C). Too hot and the coconut burns before the shrimp cooks through. Too cool and it absorbs grease
• Fry in small batches so the oil temperature doesn’t drop. Three or four shrimp at a time
• Shake off excess flour before dipping in batter. Too much flour makes the coating gummy
• Drain on paper towels and serve immediately. These lose their crunch fast

Variations

• Serve with a sweet chili dipping sauce or orange marmalade for a sweet-heat pairing
• Use sweetened coconut for a sweeter, more candy-like coating
• Bake on a greased rack at 425°F (220°C) for 12 minutes for a lighter, oven-fried version