Caribbean Coconut Shrimp


  • 1 lb large shrimp, butterflied and deveined
  • 1/2 cup flour
  • 1 can beer
  • 1 1/2 tsp baking powder
  • 1/3 cup flour
  • 1 1/3 cup shredded coconut
  • Canola or coconut oil (or a blend) for frying
  • Mango or Spicy Pineapple 'Chups


  1. Rinse shrimp and thoroughly pat dry. Allow to warm to room temperature if refrigerated
  2. Heat oil in a heavy-bottomed pot or skillet to 350 degrees.
  3. Toss shrimp in 1/3 cup flour and coat evenly.
  4. Whisk together remaining flour, beer and baking soda to make a batter.
  5. Dredge shrimp by the tail in batter.
  6. Spread coconut on a plate and lay shrimp on top. Cover with remaining coconut to coat evenly.
  7. Shake off excess coconut and place in hot oil. 
  8. Fry 5 to 6 shrimp at a time. Cook 2 to 3 minutes each, until coconut is golden brown. 
  9. Remove shrimp from oil and place on a paper towel. Immediately sprinkle with sea salt.
  10. Serve shrimp with a side of Mango 'Chups for dipping.