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Imperial Stout Coconut Shrimp Recipe

Imperial Stout Coconut Shrimp Recipe

I love shrimp, coconut, and good craft beer. So this was a no brainer when the idea crossed my mind. This recipe stands out on its own and holds true to an awesome summer recipe. I paired this with a Habanero Mango dipping sauce, that’s adapted from my Mango Jam recipe. I had fun making this one.

It didn’t hurt that I had a great Imperial Stout to enjoy while I was frying these up. I used Dragon’s Milk from New Holland Brewing Company as my stout of choice, but you could implement any good imperial stout for this recipe.  I meant to photograph this recipe with a frosty glass of the delicious stout along side the shrimp, but I must be a bit of a lush because I drank it all before I started the photo shoot. Sigh…

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5.0 from 4 reviews
Imperial Stout Coconut Shrimp Recipe
Recipe type: Appetizer
A summer favorite of mine. Plus... it doesn't hurt that it's made with great beer.
  • 24 Raw Large Shrimp, deveined and shelled
  • 2 Eggs
  • 1 cup flour
  • 1¼ cups Imperial Stout (I love to use New Holland Dragon's Milk)
  • 3 teaspoons Baking Powder
  • ¼ tsp salt
  • ½ tsp sugar
  • 1¼ cups Flour
  • 1 cup desiccated Coconut
  • 1½ cups Shredded Coconut
  • 4 cups of oil for frying
  1. In a medium bowl, combine eggs, ¾ cup flour, Imperial Stout, Baking powder, salt, and sugar
  2. In another bowl, place the 1¼ cups flour
  3. And in third bowl combine both coconuts.
  4. Prepare breading station by place your three breading bowls- 1. flour 2. batter and 3. coconut
  5. Line a baking sheet with paper towels, and place a cooling rack in the baking sheet.
  6. Dredge each shrimp in the flour in the first bowl, then to the 2nd bowl to coat in batter (holding by the tail) , then move to the third bowl to coat the shrimp in coconut.
  7. Place each coated shrimp on the wire rack, and continue until all the shrimp have been coated.
  8. Refrigerate your battered shrimp for at least 40 minutes.
  9. Bring oil to 350 degrees F in a medium-large saucepan, and monitor temperature with an oil or candy thermometer.
  10. Once the battered shrimp have chilled add them to the heated oil in batches, being careful not to overcrowd them.
  11. Fry until golden brown on both sides, flipping half way through- about 3 minutes total.
  12. transfer to a bowl or drying rack lined with paper towels.
  13. Serve with mango dipping sauce- my Mango Habenero Dipping Sauce Recipe will be coming to you soon... *Alternatively, you can batter your shrimp ahead of time and freeze them for cooking later. -They can be thrown into the fryer frozen.

Imperial Stout Coconut Shrimp with Habanero Mango Dipping Sauce from Imperial Stout Coconut Shrimp with Habanero Mango Dipping Sauce from

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I'm Nicole. Ceo, Pastry Chef, and Photographer for I'm a lover of sweets, art, and an avid puppy cuddler. I hope my recipes, kitchen tips, tricks, and culinary adventures inspire you to put your "Creativity to Plate!" You can read more about me and Confectionalism on the About Confectionalism link in the Menu bar to the far left of the site. Happy Cooking! Sincerely, Nicole

40 thoughts on “Imperial Stout Coconut Shrimp Recipe”

  1. That shrimp looks amazing and delicious. I wonder what you could sub the coconut for? My husband does not like coconut. Could you omit it and still keep a nice flavor?

    1. Thank you, Dina. I think omitting the coconut would still leave great flavor, however for texture reasons, I would sub the coconut for cracker crumbs. Ritz crackers would be a wonderful alternative. If you give it a try, please let me know how it turns out and what your husband thought of it. :)

  2. This looks amazing! Pinned. Jessica loved it so much that we will be featuring it at our party on Monday! Happy dance time. Thanks for being a part of our party. We appreciate it. Happy Sunday! Lou Lou Girls

  3. Looks delicious!!! Thank you so much for linking up at Tasty Tuesday! Your recipe has been pinned to the Tasty Tuesday Please join us again this week!

  4. What a tasty recipe! I like how you served the shrimp in soup spoons too. :) I hope you can stop on by and share this or any other recipe with us on Five Friday Finds!

    1. Thank you so much, Shaina! I love cooking with beer. Especially good craft beer. Whatever is left over is a great treat while I’m cooking.

  5. I love shrimp and this recipe is for me!! I found your recipe over at the Lou Lou Girls link party. I host Tickle My Tastebuds Tuesday and would love it if you would come over and share this recipe. I’m sure our party goers would love it! Here is the link Have a wonderful day!

    1. I love coming by, sharing, and checking out everyone else’s wonderful creations. Thank you for checking out the shrimp, and I’m glad you like the new look. I felt it was much more easily navigated then the old layout. :) Glad I made the remodel.

  6. Found you from Friday Favorites Link Up! I must say all of your dishes I’ve seen from your posts so far look absolutely delicious. I’m going to have to make a few soon :).

    1. Tessa, You made my day! Thank you so much, and I’m glad you like the site. If you get a chance to try any of my recipes, please let me know what you think. :)

  7. Im genuinely enjoying the style and layout of one’s website. Its a very uncomplicated on the eyes which makes it a great deal much more enjoyable for me to come here and pay a visit to far more typically. Did you hire out a designer to make your theme? Excellent perform! ckcfbegagkefkeaa

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