1/2 cup all-purpose flour
2/3 cup beer
1 1/2 teaspoons baking powder
1/4 cup all-purpose flour
2 cups flaked coconut
3 cups oil for frying
Combine egg, 1/2 cup flour, beer and baking powder. Place 1/4 cup flour and coconut in two separate bowls.
Holding the shrimp by tail, dredge in flour, shaking off excess flour. Dip in egg/beer batter; allow excess to drip off. Roll shrimp in coconut, and place on a baking sheet lined with wax paper. It is easiest to do the batter and flour in pie plates which also makes it much easier to clean up. Refrigerate for 30 minutes.
While the shrimp is chilling in the refrigerator, heat oil to 350 degrees F in a deep-fryer.
Fry shrimp in batches: cook, turning once, for 2 to 3 minutes, or until golden brown. Using tongs, remove shrimp to paper towels to drain. Serve shrimp with your favorite dipping sauce. Makes a delicious main course or a fantastic appetizer.