Coconut Shrimp I recipe

4 servings

1 egg

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

24 shrimp

3 cups oil for frying

In medium bowl, combine egg, 1/2 cup flour, beer and baking powder.

Place 1/4 cup flour and coconut in two separate bowls.

Hold shrimp by tail, and 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.

Refrigerate for 30 minutes.

Meanwhile, heat oil to 350 degrees F (175 degrees C) 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 warm with your favorite dipping sauce.