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Cape Porpoise Lobster Co. has merged with Port Lobster Co.


Servings: 6


½ cup all-purpose flour
2/3 cup beer
1 ½ teaspoons baking powder
1 egg
24 Maine Shrimp
3 cups oil
2 cups flaked coconut (unsweetened)
¼ cup all- purpose flour (separate from the ½ cup)


Step 1: In a bowl, mix egg, ½ cup of flour, baking powder, and 2/3 cup of beer. In a separate mixing bowl, combine the ¼ cup of flour and coconut.

Step 2: Take the shrimp by the tail and scoop into flour (shaking off any excess) then dip into your beer/flour/egg mixture from step 1. Finish by rolling the shrimp into the coconut mixture and placing on a (waxed paper lined) baking sheet. Once all of the shrimp has been coated, place baking sheet in the refrigerator for 30 minutes. In the meantime, in your deep-fryer heat 3 cups of oil to 350 degrees.

Step 3: Fry your coconut battered shrimp in groups, for 2 or 3 minutes, turning occasionally. Remove the shrimp once they turn golden brown and place them onto a paper towel
Serve w/ dipping sauce

Original recipe: