Deep-Fried Coconut Shrimp

Directions

1. 1
   NOTE; the shrimp must be chilled for at least 5-24 hours (the longer chilling time the better it will be).
2. 2
   In a medium bowl whisk egg with 1/2 cup flour, beer and baking powder until well combined.
3. 3
   Prepare two separate bowls, place 1/3 cup flour in one bowl and the coconut in the other bowl.
4. 4
   Holding the shrimp by the tail dredge firstly in flour shaking off any excess flour, then dip in the beer batter allowing excess to drip off.
5. 5
   Roll the shrimp in coconut pressing down slightly with fingers to adhere the coconut to the shrimp.
6. 6
   Repeat with all remaining shrimp.
7. 7
   Place onto a parchment-lined baking sheet.
8. 8
   Refrigerate for a minimum of 5-24 hours.
9. 9
   Heat oil in a deep-fryer or in a large heavy pot to 350°F.
10. 10
    Fry the shrimp in batches turning once until golden brown.
11. 11
    Carefully using tongs remove to a brown paper bag or paper towels to drain.