In a bowl, beat together the flour, egg and beer. Spread the coconut on a
plate. Holding each shrimp by the tail, dip them into the batter coating
evenly. Roll the batter coated shrimp in coconut. In a large pan, heat 2
inches of oil to 375. Gently lower the shrimp into the hot oil, 4 to 5 at a
time. Fry for only 4 to 5 minutes, turning often or until the shrimp are
golden brown all over. As the shrimp are cooked, drain them on paper towels.
Serve with lemons or mustard sauce. Serves 4
Source: My Old Recipes