Coconut Beer Batter ‘Scramps

Coconut. Its the paleo-man’s batter. Works with chicken, works with shrimp — I have yet to try it with more stuff but i don’t see why it wouldn’t work for just about anything! Now this recipe isn’t paleo. Actually come to think of it it isn’t even gluten-free! But hey, its from last week before we were trying to be healthy.

I’m sure this recipe would taste almost as good if you made it gluten-free. We’ll try that next week, but in the meantime, I bring you…


I just wanted to yell ‘scramps. So this recipe was made as an appetizer to CC’s baked red snapper, for which I’m sure she’ll post a recipe soon. So first step, get your batter ready. This recipe’s a bit complicated coz it needs three bowls with different stuff to dip the shrimp in. But if that’s what it takes to include beer in a recipe — hey, I’m all for it.

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In first bowl, we just need 1/4 cup flour and 1/2 teaspoon salt. In the second, most complicated bowl, mix 1/2 cup beer, 1/2 cup flour and a pinch o’ baking powder. In the last bowl go the coconut shavings (or flakes, or whatever you call ’em). I would recommend you toast the coconut shavings separately until they turn a nice light brown, but you can use them raw as well. I just feel that toasting them slightly cuts out a bit of the coconut-y flavor so that they taste a bit more neutral.

So take each shrimp, dredge it in the flour, dip it in the beer batter, and coat it with coconut. Arrange the shrimp on a plate and throw them in the fridge for 1/2 an hour while you put together the dipping sauce!

Scramps on a plate, kinda like snakes on a plane?

The saaaauce is siiiiiimple! Put 1/2 cup mayo with 2 tablespoons lime juice (this might be too much, so add one first and taste before adding the rest), 1 tablespoon minced garlic, and a tablespoon minced parsley into a small bowl. Mix well and refrigerate.

Heat up the oil in a wok. Once it reaches fryin’ temperature (throw a drop of water in – if it sizzles real loud and spits back up at you, its ready). Throw 3-4 shrimp into the oil at a time (or as many as you can without overcrowding them), and fry for about 5 minutes, or until golden brown. Arrange on a plate and season with salt and pepper.

Fry, my pretties!

Serve warm with the dipping sauce on the side… or in this case, in the middle!

Yum time!



500 gms large shrimp, deheaded and deveined
1/4 cup flour
1/2 teaspoon salt
1/2 cup beer
1/2 cup flour
1/2 teaspoon baking powder
1 cup coconut flakes/shavings
3 cups vegetable oil*


1/2 cup mayonnaise
2 tablespoons lime juice
1 tablespoon garlic, minced
1 tablespoon parsley, minced

*I still always just use olive even though they say its not the best for deep frying

Original Recipe


2 Comments Add yours

  1. Poa says:

    Olive oil is shitty for deep frying because after reaching a certain burning point it releases toxins and bathes your food in it


    1. Sapient Ape says:

      Good to know. Thanks for the tip.


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