1/2 cup all-purpose flour
2/3 cup beer
1 1/2 teaspoons baking powder
1/4 cup all-purpose flour (additional)
2 cups flaked coconut
24 medium to large shrimp
3 cups oil for frying
In medium bowl, combine egg, 1/2 cup flour, beer and baking powder. Place 1/4 cup flour and flaked coconut in separate bowls.
Shrimp should be headed, peeled, and deveined. 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 F in preparation for frying.
Fry shrimp in batches: cook, turning once, for 2 to 3 minutes each side, or until golden brown. Using tongs, remove shrimp to paper towels to drain. Serve warm with dipping sauce.