Coconut Shrimp with Pina Colada Dipping Sauce

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   1.

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   In a medium bowl, combine egg, 1/2 cup flour, beer and baking powder.

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   2.

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   Place the remaining 1/4 cup flour in one bowl and the coconut in another.

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   2.

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   Hold shrimp by the tail and dredge in flour, shaking off excess flour.

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   Dip in egg/beer batter; allow excess to drip off.

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   Roll shrimp in coconut, and place on a baking sheet lined with waxed paper.

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   Refrigerate for 30 minutes.

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    Meanwhile, heat oil to 350 degrees F (175 degrees C) in a deep-fryer.

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    3.

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    Fry shrimp in batches: cook, turning once, for 2 to 3 minutes, or until golden brown.

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    Using tongs, remove shrimp to paper towels to drain.

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    Serve warm with Pina Colada Dipping Sauce.

* Per serving · 4 servings · Values may vary.

No additional tips available.