• Cooking Time: 8 to 10 minutes
  • Servings: 8
  • Preparation Time: 10 minutes


  • 2 large egg whites
  • 3/4 cup all purpose flour
  • 2/3 cup beer
  • 1 1/2 teaspoons baking powder
  • 1/4 teaspoon salt
  • 2 cups sweetened coconut flakes
  • 1 teaspoon red pepper flake (optional)
  • 24 large shrimp with tails, peeled and deveined


  • Preheat oven to 450 degrees.
  • Whisk together egg whites, 1/2 cup flour, beer, baking powder and salt.
  • Place remaining 1/4 cup flour in a dish.
  • Place coconut and red pepper flakes (if using) in another dish.
  • Holding shrimp by their tails, dredge each one in flour, shake off any excess.
  • Dip flour coated shrimp into egg batter.
  • Roll shrimp in coconut to coat both sides (press to make it stick).
  • Spray a large baking sheet with cooking spray, place shrimp on it.
  • Bake until coconut is golden brown, and shrimp are pink, about 10 to 12 minutes.


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