Coconut Shrimp

• Ready In: 35 mins
• Yields: 5 shrimp

Ingredients

• 5  large shrimp
• 3  tablespoons flour
• 1⁄2 egg
• 3  tablespoons beer
•  salt and pepper
•  sugar
• 1⁄2 cup  shredded coconut
• 1  cup  frying oil

Directions

1. Remove skin from shrimp, leave tails attached.
2. Butterfly shrimp 1/2 way, dust with flour.
3. Mix flour, egg, beer, salt, pepper and sugar creating a batter.
4. Dip shrimp into batter without dipping the tails, then dip into coconut.
5. Refrigerate for 15 minutes minimum.
6. Heat oil to 325 degrees F.
7. Deep fry shrimp.