Coconut Shrimp

Summer / Fall / Winter / Spring / Appetizer / Deep-Fry / LouAna / Main Dish / Side Dish / Southern Fry Oil /


Our coconut shrimp sings with zing!


20 minutes


Serves: 4


1 1/2 gallons LouAna® Southern Fry Oil
1 cup all-purpose flour
3/4 teaspoon salt
3/4 cup beer
1 large egg
2 1/2 cups sweetened flaked coconut
1 1/2 pounds shrimp, peeled and deveined


To prepare shrimp, place LouAna Southern Fry Oil in a large fryer, Dutch oven, or another thick-walled iron cooking pot with a tight-fitting lid; heat to 350°F.

Combine flour and salt in a large bowl. Combine beer and egg in a second bowl, stirring well.

Add beer mixture to flour mixture, stirring until smooth.

Place coconut in a shallow dish. Dip shrimp in batter; dredge in coconut.

Fry at 350°F for 1 1/2 minutes on each side or until desired degree of doneness.

Remove to a paper towel-lined plate using a slotted spoon.


There are two options when frying shrimp. You can take the traditional approach and use propane fryers. They should be used outdoors in accordance with the manufacturer’s safety procedures. Never use them on a wooden deck or leave them unattended. The second option is to use a Masterbuilt® Electric Deep Fryer that can be used indoors on kitchen countertops, tables, inside garages, and on covered patios. Be sure to always keep children and pets away. But either way you choose, always remember:
• Wear oven mitts.
• Avoid use of alcohol and keep a fire extinguisher nearby, as you would with any type of cooking.


If you make this recipe, share a photo with us on Facebook or Instagram! Just tag your post with #LouAnaCooking



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