Coconut Shrimp with Mango Chutney

  • Author: Tonja Engen



  • 1 pound medium shrimp, peeled and deveined
  • 3/4 cup pancake mix (Bisquick)
  • 3/4 cup beer
  • vegetable oil
  • 1 Tbls. Emerils Essence seasoning
  • 1/4 cup flour
  • 1 cup flaked coconut


  1. Butterfly the shrimp, by slicing down the back side, not all the way through but just so the shrimp opens up. Pat dry with paper towels.
  2. Pour oil to depth of 2″ into a Dutch oven or deep fryer; heat to 350 degrees F.
  3. Combine pancake mix and beer in a small bowl; stir until smooth. Combine flour and seasoning on another plate and coconut on a second plate. Dredge shrimp in flour; shake off excess. Dip shrimp into batter; dredge in coconut. Fry, a few at a time, approximately 2 minutes total until golden. Drain on paper towels. Serve immediately with mango chutney or keep warm in a 250 degree oven.