(Serves)
Beer Batter
12 shrimp, 16/20
1 cup shredded coconut, unsweetened
1/2 cup flour
2 cups canola or vegetable oil for frying
De-shell and clean the shrimp. Rinse them in cold water and give them a firm squeeze to eliminate as much liquid as you can. Use a couple paper towels to dry the shrimp off completely.
Set up your breading line, first your flour, then your beer batter, next to a paper plate with your shredded coconut, next to that, a plate lined with wax paper to rest the shrimp.
Coat he shrimp in flour, shaking off the excess. Holding the shrimp by the tail, dip into the beer batter, tapping lightly on the sides of the bowl shaking off the excess batter. Then roll in the shrimp in the coconut flakes and place in the wax paper lined plate. When done pop the shrimp in the refrigerator while you heat the oil to 350 deg. F. in a fry pan, cast iron or other pan.
Once the oil is at temp. add a few shrimp but don't crowd the pan, let flip after a minute to 90 seconds, total 4-5 minutes or until done.