This reminds me of the coconut shrimp that you get at a popular chain seafood restaurant. I made a fruit dipping sauce by heating apricot jam with mango chutney and a bit of rum. You can also mix some cream of coconut (not coconut milk) with some canned crushed pineapple for a pina colada type sauce. (LOL - I add a taste of rum to that too, but you don't have to!)
1Combine egg, 3/4 cup of flour, baking powder and beer. Mix well.
2Dredge Shrimp in 1/2 cup flour. Holding tail, dip shrimp into batter, then into coconut. Place on a cookie sheet or tray lined with foil or waxed paper.
3When all shrimp are coated, heat about 2 inches of oil in a deep, heavy saucepan. When oil is at about 350 degrees, or when a bit of batter dropped into oil starts to cook and float, place about 4 shrimp into the oil to cook.
4Deep fry until golden and drain on a wire rack to preserve the crispness. Repeat with the remainder of the shrimp, 4 at a time. Serve immediately.