Tropical Getaway Coconut Shrimp

The first time I tasted coconut shrimp, I was a kid on a family vacation in Florida. The warm breeze, the salty air, and the perfectly crisp, sweet-savory shrimp were a symphony of flavors and sensations I’ll never forget. I remember thinking, “This is what paradise tastes like.” I’ve chased that perfect bite ever since, experimenting with countless recipes, trying to recapture that vacation magic. This recipe brings me pretty darn close.

Recipe Overview

• Prep Time: 47 minutes
• Cook Time: 2-3 minutes per batch
• Total Time: 50 minutes
• Servings: 3-4
• Dietary Type: Not Gluten-Free

Ingredients

• 1 egg
• ½ cup all-purpose flour
• ⅔ cup beer (like Bud Light)
• 1 ½ teaspoons baking powder
• ¼ cup all-purpose flour
• 2 cups sweetened flaked coconut
• 24 large raw shrimp, peeled and deveined, tail on (fresh or frozen, thawed)
• 3 cups frying oil, for deep frying (peanut oil recommended)

For the Pina Colada Dipping Sauce:

• ½ cup sour cream
• ¼ cup Pina Colada nonalcoholic drink mix
• ¼ cup crushed pineapple (canned)
• 2 tablespoons sugar

Equipment Needed

• Medium bowl
• Three separate bowls
• Baking sheet
• Wax paper
• Deep fryer or large pot
• Paper towels
• Whisk

Instructions

1. In a medium bowl, whisk together the egg, ½ cup flour, beer, and baking powder until well combined. This will create the batter for the shrimp.

2. Place the remaining ¼ cup flour into a separate bowl. This will be used for the first dredge.

3. Pour the sweetened flaked coconut into another bowl. This is where the magic happens, creating the crispy, sweet coating.

4. Hold each shrimp by its tail and dredge it in the ¼ cup flour, shaking off any excess. The flour helps the batter adhere evenly.

5. Dip the floured shrimp into the egg/beer batter, allowing any excess batter to drip off. You want a nice, even coating without it being too thick.

6. Roll the battered shrimp in the coconut, pressing lightly to ensure the coconut adheres well. Place the coated shrimp on a baking sheet lined with wax paper.

7. Refrigerate the coconut shrimp for 30 minutes. This step is crucial as it helps the coconut coating set and prevents it from falling off during frying.

8. While the shrimp is chilling, heat the oil in a deep fryer (or a large, heavy-bottomed pot) to 350 degrees F (175 degrees C). Use a thermometer to ensure the oil reaches the correct temperature. If the oil is not hot enough, the shrimp will be soggy.

9. Fry the shrimp in batches, being careful not to overcrowd the fryer. Cook, turning once, for 2 to 3 minutes per batch, or until the shrimp is golden brown and cooked through. Overcrowding the fryer will lower the oil temperature.

10. Carefully remove the fried shrimp and place them on paper towels to drain excess oil.

11. While the shrimp is chilling and frying, prepare the Pina Colada Dipping Sauce.

12. In a bowl, combine the sour cream, Pina Colada nonalcoholic drink mix, crushed pineapple, and sugar. Whisk together until well combined.

13. Chill the Pina Colada Dipping Sauce in the refrigerator while you prepare the shrimp, allowing the flavors to meld.

Expert Tips & Tricks

• Don’t skip the refrigeration step! It’s tempting to rush, but chilling the shrimp before frying is key to preventing the coconut from separating.
• If you don’t have a deep fryer, a large, heavy-bottomed pot works just as well. Just be extra careful with the hot oil and monitor the temperature closely.
• For extra crispy coconut shrimp, try toasting the coconut flakes lightly in a dry skillet before coating the shrimp. Watch carefully; coconut burns easily.
• Make sure your oil is hot enough before adding the shrimp. Use a thermometer to keep the temperature consistent. This ensures the shrimp cook quickly and evenly without becoming greasy.
• Don’t overcrowd the fryer. This lowers the oil temperature and results in soggy, unevenly cooked shrimp. Work in batches for best results.

Serving & Storage Suggestions

Serve the coconut shrimp immediately while they are hot and crispy with the chilled Pina Colada Dipping Sauce. Garnish with a wedge of lime or a sprig of parsley for a pop of color. Leftover coconut shrimp can be stored in an airtight container in the refrigerator for up to 2 days. Reheat in a 350°F (175°C) oven or air fryer for about 5-7 minutes, or until heated through and crispy. Microwaving is not recommended as it will make the shrimp soggy.

Nutritional Information

Nutrient	Amount per Serving	% Daily Value
Calories	2439 kcal	N/A
Calories from Fat	2182 g	89%
Total Fat	242.5 g	373%
Saturated Fat	48.4 g	241%
Cholesterol	132.6 mg	44%
Sodium	687.3 mg	28%
Total Carbohydrate	56.5 g	18%
Dietary Fiber	3.6 g	14%
Sugars	26.9 g	107%
Protein	15 g	29%

Note: Nutritional information is an estimate and may vary based on specific ingredients and preparation methods.

Variations & Substitutions

• For a gluten-free version, substitute the all-purpose flour with a gluten-free flour blend. Ensure your beer is also gluten-free.
• For a spicier kick, add a pinch of cayenne pepper to the flour dredge or the batter.
• Instead of beer, you can use club soda or sparkling water for a lighter batter.
• Experiment with different dipping sauces! Mango salsa, sweet chili sauce, or even a simple honey-mustard are delicious alternatives.
• Use unsweetened coconut flakes and add a tablespoon of sugar to the coconut for a less sweet option.
• Air frying the shrimp instead of deep frying will save on fat and calories. Spray the shrimp lightly with cooking oil and air fry at 375°F (190°C) for about 8-10 minutes, flipping halfway through.

FAQs (Frequently Asked Questions)

Q: Can I use frozen shrimp for this recipe?
A: Yes, frozen shrimp works perfectly well. Just make sure to thaw it completely before you start preparing the recipe and pat it dry with paper towels to remove any excess moisture.

Q: What kind of oil is best for deep frying?
A: Peanut oil is often recommended for its high smoke point and neutral flavor, but any high-heat oil such as canola, vegetable, or sunflower oil will work well.

Q: Can I prepare the coconut shrimp ahead of time?
A: Yes, you can prepare the shrimp up to the point of frying and keep them refrigerated for a few hours before cooking. However, it’s best to fry them just before serving for optimal crispness.

Q: How do I know when the shrimp is cooked through?
A: The shrimp is done when it turns pink and opaque. Avoid overcooking, as this will make the shrimp tough and rubbery.

Q: My coconut is falling off during frying. What am I doing wrong?
A: This is usually caused by not chilling the shrimp for long enough or by not shaking off the excess flour and batter before rolling them in coconut. Make sure to follow these steps carefully.

Final Thoughts

This Coconut Shrimp recipe is a delightful treat that’s sure to transport you to a tropical paradise, no matter where you are. The combination of crispy coconut, tender shrimp, and tangy-sweet dipping sauce is simply irresistible. Don’t be afraid to experiment with variations and find your perfect flavor combination. I encourage you to give this recipe a try, share your creations with friends and family, and let me know how it turns out. Pair it with a refreshing Piña Colada for the ultimate tropical experience! Enjoy!