Coconut Shrimp

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Ingredients

  • ¾ cup all-purpose flour, divided

  • ⅔ cup beer

  • 1 large egg

  • 1 ½ teaspoons baking powder

  • 2 cups flaked coconut

  • 24 medium raw shrimp, shelled, deveined, with tails attached

  • 3 cups oil for frying

Directions

  1. Line a baking sheet with wax paper; set aside.

  2. Whisk together 1/2 cup flour, beer, egg, and baking powder in a medium bowl until smooth. Place coconut and remaining 1/4 cup flour in 2 separate bowls.

  3. One at a time, hold shrimp by the tail and dredge in flour, shaking off excess. Dip in beer batter; allow excess to drip off. Roll in coconut, then place on the prepared baking sheet. Refrigerate for 30 minutes.

  4. Heat oil in a deep fryer or large skillet to 350 degrees F (175 degrees C).

  5. Working in batches, fry shrimp in hot oil, turning once, until golden brown, 2 to 3 minutes. Use tongs to remove shrimp to paper towels to drain.