Coconut Shrimp I

Recipe submitted by: Amy Pickett

Recipe courtesy of:

This recipe really does taste like the Outback's.
cook 10min
cook 20min
cook 6

What's in it



1/2 cupall-purpose flour

2/3 cupbeer

1 1/2 teaspoonsbaking powder

1/4 cupall-purpose flour

2 cupsflaked coconut


3 cupsoil for frying

How to cook it


  • In medium bowl, combine egg, 1/2 cup flour, beer and baking powder. Place 1/4 cup flour and coconut in two separate bowls.
  • Hold shrimp by tail, and dredge in flour, shaking off excess flour. Dip in egg/beer batter; allow excess to drip off. Roll shrimp in coconut, and place on a baking sheet lined with wax paper. Refrigerate for 30 minutes. Meanwhile, heat oil to 350 degrees F (175 degrees C) in a deep-fryer.
  • Fry shrimp in batches: cook, turning once, for 2 to 3 minutes, or until golden brown. Using tongs, remove shrimp to paper towels to drain. Serve warm with your favorite dipping sauce.