Why You’ll Love these Crispy Beer-Battered Coconut Shrimp
Get ready to fall in love with these beer-battered coconut shrimp from the very first bite. The contrast between the crispy, golden exterior and tender, juicy shrimp inside creates pure magic on your palate.
I’m obsessed with how the beer batter puffs up so perfectly, creating that satisfying crunch that’s simply impossible to resist. The coconut adds a tropical sweetness that pairs beautifully with the savory shrimp.
Best of all? They’re surprisingly simple to make at home. Why spend restaurant prices when you can create these crowd-pleasers in your own kitchen?
Trust me, your friends will think you’ve been hiding professional culinary skills.
What Ingredients are in Crispy Beer-Battered Coconut Shrimp?
These crispy beer-battered coconut shrimp are the perfect combination of savory and sweet, with that irresistible crunch we all crave. The magic happens when the light, airy beer batter meets the tropical coconut coating, creating a textural wonderland that’ll transport you straight to your favorite beachside restaurant. And honestly, there’s something so satisfying about that moment when you bite through the crispy exterior to the perfectly cooked shrimp inside.
- 24 large shrimp, peeled and deveined, with tails on
- 1 large egg
- 2/3 cup beer (Sam Adams Double Bock or your preferred brand)
- 1 1/2 teaspoons baking powder
- Salt, to taste
- Black pepper, to taste
- 3/4 cup all-purpose flour, plus extra for dusting
- 2 cups desiccated shredded coconut
- 2-3 tablespoons canola oil (possibly more for frying)
- 1 cup sweet and sour sauce for dipping
When shopping for these ingredients, the quality of your shrimp really matters. Look for fresh, plump shrimp that smell like the ocean—not fishy. For the beer, while the recipe suggests Sam Adams Double Bock, you can use any beer you enjoy drinking. Lighter beers create a more delicate batter, while darker beers like a bock add more robust flavor. As for the coconut, make sure you’re using desiccated shredded coconut rather than the sweetened variety, unless you’re going for an extra sweet profile. The unsweetened version creates the perfect balance with the sweet and sour dipping sauce.
How to Make these Crispy Beer-Battered Coconut Shrimp
Let’s get these gorgeous coconut shrimp going, shall we? First things first, prep your station. You’ll need a zip-top plastic bag and two shallow bowls set up before you start heating your pan. This three-step coating process—flour, batter, coconut—is what gives these shrimp their incredible texture.
In a large skillet over medium heat, add 2-3 tablespoons of canola oil, just enough to coat the bottom of the pan with a bit extra for that beautiful shallow fry.
While your oil is heating, whisk together your batter in one of the shallow bowls. Combine 1 large egg, 2/3 cup of beer (that Sam Adams Double Bock adds such a nice depth, but any beer will do), 1 1/2 teaspoons of baking powder, 3/4 cup of all-purpose flour, and salt and pepper to taste until there are no large lumps. This airy batter is the secret to that light, crispy coating.
Next, place your 2 cups of desiccated coconut in the second shallow bowl, and add some extra flour to your zip-top bag. Now for the fun part—drop all 24 of your peeled and deveined shrimp into the flour bag, seal it up, and give it a good shake. There’s something oddly satisfying about watching those shrimp get evenly coated with just a flick of the wrist, right?
After your shrimp are dusted, it’s assembly line time. Grab each flour-coated shrimp by the tail, dip it in the beer batter, let the excess drip off, then roll it in the coconut, pressing gently so the coconut sticks well.
For professional-level consistency in your beer batter, consider using a premium kitchen stand mixer to achieve the perfect texture every time.
A high end salad spinner is perfect for thoroughly drying your shrimp before coating, giving you extra crispy results every time.
Place your coated treasures on a platter and repeat until all 24 are ready for their hot oil bath. Cook them in batches of 6-8 shrimp, giving them plenty of room to crisp up evenly. They only need a few minutes, flipping once, until both sides are beautifully golden brown and crispy.
When done, drain your coconut shrimp on paper towels to remove excess oil. Serve them warm with 1 cup of sweet and sour sauce for dipping, and watch how quickly they disappear from the plate.
Crispy Beer-Battered Coconut Shrimp Substitutions and Variations
While the classic recipe for these coconut shrimp is absolutely delicious, you might find yourself needing to make substitutions based on what’s in your pantry or dietary preferences.
No beer in the house? Try seltzer water for similar carbonation, or even milk for a richer batter. Not a fan of sweet and sour? Mango chutney, honey-sriracha, or Thai peanut sauce make fantastic dipping alternatives.
For a lighter version, you can bake these at 425°F for 15-20 minutes, turning once. Gluten-free? Simply swap in your favorite GF flour blend.
And why not try adding lime zest to the coconut for a citrusy twist?
What to Serve with Crispy Beer-Battered Coconut Shrimp
When serving these crispy beer-battered coconut shrimp, you need side dishes that complement their tropical flair without overshadowing their star status.
I love pairing them with a simple cilantro-lime rice that soaks up any extra sweet and sour sauce. A fresh mango salsa adds vibrant color and tangy sweetness that echoes the coconut’s tropical notes.
For a complete meal, consider steamed vegetables with a ginger glaze or a light Asian slaw with sesame dressing.
And drinks? A cold lager or fruity cocktail rounds everything out perfectly. Frozen margaritas, anyone? Nothing beats that combination on a warm evening.
Final Thoughts
These crispy beer-battered coconut shrimp have truly become one of my go-to recipes whenever I’m looking to impress without spending hours in the kitchen.
The combination of crunchy coconut coating with the light, airy beer batter creates such a perfect texture contrast that’s hard to resist. And that sweet-savory flavor profile? Simply divine.
What I love most is how versatile they’re – elegant enough for dinner parties yet casual enough for game day snacking.
The beer adds that special something that makes guests wonder about your secret ingredient. Trust me, you’ll want to double the recipe.
Just like with classic fried chicken recipes, allowing your coated shrimp to rest for about five minutes before frying helps the coating adhere better and creates that perfect crunch.
For a delightful dessert pairing, try serving these alongside a creamy arroz con leche that complements the tropical coconut flavors perfectly.
