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1
You will need a ziptop plastic baggie,2 shallow bowls and a platter set out before you begin.
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2
Preheat a large skillet over medium-ish heat and heat enough oil to coat the bottom of the pan plus a bit extra (for shallow pan frying).
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3
In one bowl, whisk together a batter using the egg, beer, baking powder,3/4 cup flour and some salt & pepper to taste, whisking until there are no more big lumps.
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4
Place some extra flour into a ziptop plastic baggie.
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5
Place coconut in a separate shallow bowl.
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6
(DREDGE IN FLOUR):Drop all your shrimp into the baggie, seal bag, and shake until all are lightly dusted with flour.
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7
(DUNK IN BATTER):Remove from bag and shake off excess flour. Grab 1 shrimp at a time and dip into the beer mixture, holding the tail, and letting excess drip off.
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8
(COCONUT COATING):Next, drop the wet shrimp into the coconut and roll it around, pressing so the coconut sticks.
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9
Set onto a platter and repeat until all the shrimp are coated.
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10
Once all of your shrimp are coated with coconut, fry them in batches of about 6-8 in the heated oil just a few minutes, flipping once to brown & crisp both sides.
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11
Drain on paper towels and serve with sweet & sour dip.
