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Coconut Shrimp

Prep Time: 30 minutes Cook Time: 15 minutes Total: 45 minutes Total Servings:4


  • 4 lb jumbo shrimp peeled and deveined, tails intact
  • Salt and pepper
  • 1 cup all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon garlic powder
  • 1 egg
  • 1/2 beer (can substitute soda water – you may need a little extra)
  • 1 cup shredded coconut sweetened or unsweetened
  • 1 cup Panko bread crumbs
  • Frying oil


  1. Line a large baking sheet with parchment paper. Set aside.
  2. OPTIONAL: To butterfly shrimp, insert a knife about three-quarters of the way into the shrimp at the top. Cut a slit down the centre of the shrimp’s back to the tail. Use your fingertip to open the flesh of the shrimp slightly. They don’t need to be flat. Season with salt and pepper, set aside.
  3. In one shallow bowl, add 1/2 cup flour for dredging.
  4. In another shallow bowl, whisk together remaining flour, baking powder, garlic powder, egg and beer (or substitute) until combined.
  5. In the third bowl, mix together the shredded coconut and bread crumbs.
  6. Dredge in the flour (shake off excess), dip in the batter (shake off excess) and coat in the breadcrumb/coconut mixture. Lightly press the coconut onto the shrimp.
  7. Place onto the prepared baking sheet and repeat with remaining shrimp. Arrange shrimp in a single layer and freeze until firm
  8. In a dutch oven or deep skillet, heat vegetable oil (about 2-3 inches deep in the pot) to 350℉
  9. Fry the FROZEN shrimp in batches for about 2-3 minutes on each side or until golden brown and crispy. Drain them on a paper towel lined plate.
  10. Serve immediately.