Coconut Shrimp

Ingredients

• 1 egg
• 1/2 cup all-purpose flour, divided
• 2/3 cup beer
• 1 1/2 teaspoons baking powder
• 1/4 cup all-purpose flour
• 2 cups flaked coconut
• 24 shrimp

Directions

1. In medium bowl, combine egg, 1/4 cup flour, beer and baking powder. Place 1/4 cup flour in a small bowl and coconut in a separate bowl.
2. 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.
3. Remove basket from fryer and heat oil to 350°F. Fry 8 shrimp at a time, turning once, for 2 to 3 minutes, or until golden brown. Using a wooden slotted spoon or tongs to remove shrimp and place on paper towels to drain.