Ingredients:

  • 1 egg
  • 3/4 C all-purpose flour
  • 2/3 C beer
  • 1 ½ tsp baking powder
  • 2 C shredded coconut
  • 24 shrimp
  • 3 C oil for frying

Instructions:

  1. In medium bowl, combine egg, 1/2 cup flour, beer and baking powder. Place 1/4 cup flour and coconut in two separate bowls.
  2. Hold shrimp by tail, and cover 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. Refrigerate for 30 minutes. Meanwhile, heat oil to 350 °F (175 °C) in a deep-fryer.
  3. 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 warm with your favourite dipping sauce.