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We do not intend to offer any medication or medical advice. We only sell Ginger based Food and Beverage.

© 2016 by Ginger Blaast 


             Join the GB Community 



 Ivy City 1369 New York Avenue NE

Washington, DC 20002


Contact Phone : (757) 693-0925


Coconut Shrimp with Ginger Sauce

February 8, 2016



Yield:  Makes 8 hors d'oeuvre servings

Active Time: 1 hr

Total Time: 1 1/2 hr



  1. For sauce get our Handcrafted premium Ginger Dipping Sauce (buy it at gingerblaast.com)

  2. For shrimp

    • 4 cups sweetened flaked coconut (10 ounces)

    • 1 cup all-purpose flour

    • 3/4 cup beer (not dark)

    • 3/4 teaspoon baking soda

    • 1/2 teaspoon salt

    • 1 teaspoon cayenne

    • 1 large egg

    • 6 cups vegetable oil

    • 48 medium shrimp (1 1/2 pound), peeled, leaving tail and first segment of shell intact, and, if desired, deveined

  3. Special equipment: a deep-fat thermometer



  • Prepare shrimp:

    1. Coarsely chop coconut and transfer half to a shallow soup bowl or pie plate.

    2. Whisk together flour, beer, baking soda, salt, cayenne, and egg in a small bowl until smooth.

    3. Heat oil in a 4- to 6-quart deep heavy pot over moderately high heat until it registers 350°F on thermometer.

  • While oil is heating, coat shrimp:

    1. Hold 1 shrimp by tail and dip into batter, letting excess drip off, then dredge in coconut, coating completely and pressing gently to help adhere. Transfer to a plate and coat remaining shrimp in same manner, adding remaining coconut to bowl as needed.

    2. Fry shrimp in oil in batches of 8, turning once, until golden, about 1 minute. Transfer with a slotted spoon to paper towels to drain and season lightly with salt. Skim any coconut from oil and return oil to 350°F between batches.

    3. Serve shrimp with sauce.

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