DIRECTIONS: 

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

2. Place remaining flour in a small bowl, and coconut in another small bowl.

3. Hold shrimp by tail and dredge in flour, followed by egg/beer batter, and then coconut.

4. Place on a baking sheet lined with wax paper and repeat with remaining shrimp.

5. Refrigerate for 30 minutes.

6. Heat oil in a deep fryer or skillet.

7. Fry shrimp in batches, turning once if in a skillet, until golden brown. Using tongs, remove to paper towels to drain.

8. Serve warm with your favorite dipping sauce.

Serving Suggestion: Serve with rice and green peas