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How to Make Coconut Shrimp (Better than any restaurant!)

by Cindy Rippe

My son LOVES coconut shrimp, whenever we go out to eat he always orders it, so I thought it would be a special treat to make up a batch for him last night! It was my first time making it, and it was surprisingly easy...and the best part was to hear him and my husband say "WOW!!! This is BETTER than any restaurant's!" And I agree, it was!! I also made 2 different dipping sauces that were really amazing and so easy to make! (Sriracha sauce is my new friend!) You can also use this recipe for chicken instead of shrimp!

Coconut Shrimp


1 egg

1/2 cup flour

2/3 cup beer

2 tablespoons Sriracha sauce *optional, if you don't like spicy, then don't use it

1 1/2 teaspoons baking powder

1 cup panko bread crumbs

2 cups flaked coconut

24 shrimp (raw, shelled)

3 cups oil for frying


In medium bowl, combine egg, 1/2 cup flour, beer, Sriracha sauce and baking powder. Place panko bread crumbs and coconut on 2 different plates.

Dip shrimp in egg/beer batter, allowing excess to drip off, then roll in panko then coconut, and place on a baking sheet lined with parchment paper or waxed paper. Refrigerate for 30 minutes. While shrimp is chilling, (so that coconut won't fall off while frying) heat oil to 350 degrees in a deep fryer or heavy pot on stove top.

Fry shrimp in batches, turning once, for about 2 minutes or so, or until golden brown. Remove shrimp and drain on papers towels. Serve with dipping sauce. (recipes below)

I made 2 different sauces, both with sriracha sauce. I liked them both equally.

Zesty Dipping Sauce


6 oz. orange marmalade

1/4 cup sriracha sauce

juice of 1/2 lime


Mix above ingredients in a small bowl. Chill until ready to serve.

Creamy Chili Hot Sauce


1/4 cup mayonaise

2 tablespoons sriracha sauce or any chili hot sauce


Mix together in a small bowl. Chill until ready to serve.