Coconut Fried Shrimp with Zippy Orange Dipping Sauce


  • 2 lbs. large shrimp peeled, deveined and butterflied (leave tails on)
  • Batter:
  • 1/2 c. almond meal**
  • 1 egg
  • 2/3 c. beer I used diet Tonic
  • 1 1/2 tsp. baking powder
  • 1/4 c. almond meal reserve for dredging the shrimp in
  • 1/2 c. cornstarch
  • 2 c. unsweetened shredded coconut


  1. Mix all the batter ingredients except for the 1/4 cup almond you have reserved for dredging the shrimp. (See below if you do not want to use the tonic and almond meal recipe). Take the shrimp one at a time and dredge in the almond meal. Then dip each shrimp into the batter mixture and roll in the shredded unsweetened coconut. Put on tray and refrigerate until you are ready to fry. When ready to fry, heat oil to 350° and fry the shrimp until golden brown. Serve with the Zippy Orange Dipping Sauce.