Ingredients for Beer Batter Coconut Shrimp
- 1 cup beer
- 1 cup all-purpose flour
- 1/2 cup cream of wheat
- 1 teaspoon salt
- 1/2 teaspoon ground paprika
- 2 cups unsweetened dried shredded coconut
- 1 pound medium shrimp, peeled and deveined (tail on)
- peanut oil, for frying
- Chinese duck sauce, for serving
- mango salsa, for serving
- sweet chili sauce, for serving
- tartar sauce, for serving
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How to Make Beer Batter Coconut Shrimp
- Preheat your oil to 360°F (182°C) in a deep fryer or heavy-bottomed saucepan. Ensure you have enough oil to fully submerge the shrimp.
- In a medium bowl, whisk together 1 cup of beer, 1 cup all-purpose flour, 1/2 cup cream of wheat, 1 teaspoon salt, and 1/2 teaspoon paprika. Stir in 1 cup shredded coconut.
- Mix thoroughly and let the batter rest for 5 minutes to allow the flour to fully hydrate.
- Place the remaining 1 cup of shredded coconut in a shallow dish.
- Gently add the shrimp to the batter, ensuring each piece is fully coated. Avoid overcrowding the bowl.
- Remove shrimp individually, allowing excess batter to drip off, and press into the coconut, coating evenly.
- Carefully add shrimp to the hot oil in batches, ensuring not to overcrowd the fryer. Fry for 3-4 minutes, or until golden brown and cooked through.
- Remove the cooked shrimp with a slotted spoon and place them on a wire rack or paper towel-lined plate to drain excess oil.
- Serve immediately with your favorite dipping sauce (mango salsa, sweet chili sauce, or tartar sauce are all excellent choices!).
Nutrition Information (Approximate per serving)
Sodium
51 g
Sugar
13g
Fat
123g
Carbs
16g
