Coconut Shrimp
Ingredients
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
Instructions
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 in a pan.
Fry shrimp in batches: cook, turning once, for 2 to 3 minutes, or until golden brown. Remove shrimp to paper towels to drain.