Coconut Shrimp
Ingredients
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¾ cup all-purpose flour, divided
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⅔ cup beer
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1 large egg
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1 ½ teaspoons baking powder
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2 cups flaked coconut
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24 medium raw shrimp, shelled, deveined, with tails attached
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3 cups oil for frying
Directions
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Line a baking sheet with wax paper; set aside.
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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.
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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.
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Heat oil in a deep fryer or large skillet to 350 degrees F (175 degrees C).
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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.
