Coconut Shrimp, Roatan - Food Gypsy

Coconut Shrimp

Published On August 5, 2010 | By Gypsy | All Recipes, Central America, Seafood & Fish, Starters & Small Bites, Travel

“Anyway, like I was sayin’, shrimp is the fruit of the sea. You can barbecue it, boil it, broil it, bake it, saute it. Dey’s uh, shrimp-kabobs, shrimp creole, shrimp gumbo. Pan fried, deep fried, stir-fried. There’s pineapple shrimp, lemon shrimp, coconut shrimp, pepper shrimp, shrimp soup, shrimp stew, shrimp salad, shrimp and potatoes, shrimp burger, shrimp sandwich. That- that’s about it.”   ~ Bubba, Forrest Gump

Recipe by reader request.  The fruit of the sea… coconut-ed.  So easy.  Try it at home.  Compliments of The Thirsty Turtle, Bananarama Dive’s Eco Friendly Resort – West Bay Beach, Roatan Honduras.  Love the dipping sauce, the added coconut makes it sweet and slightly chewy.  EAT!

Coconut Shrimp Recipe

1 cup flat beer
1 cup self-rising flour
2 cups sweetened coconut flakes
2 tablespoons sugar
1/2 teaspoon salt
20 jumbo shrimp
coconut oil for frying

Serve with Orange Marmalade Dipping Sauce (see below)


1.  Combine flour, beer, 1/2 cup coconut flakes, sugar and salt in a medium bowl. Mix well with electric mixer, cover and refrigerate for at least 1 hour.

2.  Prepare the shrimp by de-veining and peeling off the shell back to the tail.  Leave the last segment of the shell plus the tail as a handle.

3. When the batter is ready, preheat oil in a deep pot or deep fryer to about 350 degrees F. Use enough oil to cover the shrimp completely.

4.  Pour the remainder of the coconut into a shallow bowl.  Be sure the shrimp are dry before battering.  Sprinkle each shrimp lightly with paprika before dipping in batter. Dip one shrimp at a time into the batter, coating generously.  

5.  Drop the battered shrimp into the coconut and roll it around till well covered. Fry four shrimp at a time for 2-3 minutes or until shrimp become golden brown. Flip the shrimp over halfway through. Drain on paper towels.  Serve with Marmalade Sauce (below) on the side.

Orange Marmalade Dipping Sauce

1/2 cup orange marmalade
2 teaspoons stone-ground mustard
1 teaspoon prepared horseradish

2 teaspoons shredded unsweetened coconut
1 dash of salt


  1. Combine in a small bowl and refrigerate for at least one hour.

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About The Author

"Gypsy" is not my real name." A freelance food & travel writer & photographer based in Aylmer, Quebec. Corinna Horton trained at Le Cordon Bleu, spent five years as the owner of Nova Scotia's Dragonfly Inn, and is currently between big, shiny kitchens as she focuses on family and what's next in this delicious life.

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