Deep-Fried Coconut Shrimp

Plan ahead the battered shrimp needs to be refrigerated for a minimum of 5 hours or up to 24 hours before frying, make certain not to use longer shreds of coconut or they will not stick and please use a good-quality coconut for the shrimp, Mounds brand works well for this purchase uncooked shrimp with tails left on leave the tail on the shrimp!

• Ready In: 5 hrs 5 mins
• Yields: 25 shrimp

Ingredients

• 1  large egg
• 1⁄2 cup all-purpose flour
• 2⁄3 cup beer (room temperature)
• 1 1⁄2 teaspoons baking powder
• 1⁄3 cup all-purpose flour
• 2  cups  mound's brand sweetened coconut
• 25  medium  uncooked fresh shrimp, with tails left on
• 2 1⁄2 cups  vegetable oil (can use 3 cups)

Directions

1. NOTE; the shrimp must be chilled for at least 5-24 hours (the longer chilling time the better it will be).
2. In a medium bowl whisk egg with 1/2 cup flour, beer and baking powder until well combined.
3. Prepare two separate bowls, place 1/3 cup flour in one bowl and the coconut in the other bowl.
4. Holding the shrimp by the tail dredge firstly in flour shaking off any excess flour, then dip in the beer batter allowing excess to drip off.
5. Roll the shrimp in coconut pressing down slightly with fingers to adhere the coconut to the shrimp.
6. Repeat with all remaining shrimp.
7. Place onto a parchment-lined baking sheet.
8. Refrigerate for a minimum of 5-24 hours.
9. Heat oil in a deep-fryer or in a large heavy pot to 350°F.
10. Fry the shrimp in batches turning once until golden brown.
11. Carefully using tongs remove to a brown paper bag or paper towels to drain.