How to Make Coconut Shrimp
- Combine egg, 3/4 cup of flour, baking powder and beer. Mix well.
- Dredge 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.
- When 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.
- Deep 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.