Coconut Shrimp Popcorn Recipe

Do something different with your shrimp dish!

Do something different with your shrimp dish! This seafood recipe uses desiccated coconut for the breading: it’s light, crunchy, and delicious!It will give your shrimp a unique texture and a tropical flavor.

Coconut Shrimp Popcorn Recipe

Carina Guevara-Galang
Do something different with your shrimp dish!
Prep Time 15 minutes
Cook Time 10 minutes
Resting Time 30 minutes
Total Time 25 minutes
Course Main Dishes
Cuisine Asian
Servings 2 to 3


Coconut Shrimp Popcorn Ingredients

  • 1 Cup all-purpose flour
  • 1 Cup beer
  • 1/2 teaspoon Salt
  • vegetable oil to deep-fry
  • 21 to 25 large Shrimp peeled and deveined, with heads left on
  • 1 1/2 cups coconut (buko) dessicated
  • 1/2 Cup sour cream
  • 1/4 Cup honey
  • 1/4 Cup mustard
  • 1 tablespoon horseradish


  • Combine flour, beer, and salt in a bowl. Let mixture stand at room temperature for 2 hours.
  • Make the dipping sauce: Mix together all ingredients in a bowl. Refrigerate, covered, until ready to serve.
  • Heat oil in a deep, heavy-bottomed pan. Pat shrimp dry with paper towels. Dip shrimp in beer batter then dredge in desiccated coconut. Deep-fry shrimp for 2 to 3 minutes or just until batter is crispy. Do this in batches to avoid overcrowding the pan. Drain shrimp on a wire rack.
  • Serve immediately with dipping sauce on the side.
Tried this recipe?Let us know how it was!

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