Texas Gulf Coast Fishing

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 - Peeled, de-veined, and butterflied
• 3 cups oil for frying

Directions:

1.  In medium bowl, combine egg, 1/2 cup flour, beer and baking powder to make the batter. Place 1/4 cup flour in another bowl and coconut into yet a third 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. Meanwhile, heat oil to 350 °F in a deep-fryer. Fry shrimp in batches: cook, turning once, for 2 to 3 minutes, or until golden brown. Using tongs, remove shrimp to paper towels to drain. Serve warm with your favorite dipping sauce.