Coconut Shrimptastrophy Recipes

Steps:

• Whisk 4 cups flour, club soda, 1 tablespoon plus 1 teaspoon baking powder, 1 tablespoon plus 1 teaspoon baking soda, and salt together in a large bowl to form a slightly lumpy batter.
• Heat oil in a deep-fryer or large saucepan to 350 degrees F (175 degrees C).
• Dust shrimp with remaining 2 cups flour. Dip shrimp into batter and place on a baking sheet to drain excess, 5 minutes.
• Spread coconut out on a rimmed baking sheet. Roll battered shrimp in coconut.
• Fry shrimp in hot oil in small batches, being careful not to crowd them, until they float to the top and turn golden brown, about 5 minutes. Drain on paper towels.

Steps:

• In medium bowl, combine egg, 1/2 cup flour, beer and baking powder. Place 1/4 cup flour and coconut in two separate bowls.
• Hold shrimp by tail, and dredge in flour, shaking off excess flour. Dip in egg/beer batter; allow excess to drip off. Roll shrimp in coconut, and place on a baking sheet lined with wax paper. Refrigerate for 30 minutes. Meanwhile, heat oil to 350 degrees F (175 degrees C) in a deep-fryer.
• Fry shrimp in batches: cook, turning once, for 2 to 3 minutes, or until golden brown. Using tongs, remove shrimp to paper towels to drain. Serve warm with your favorite dipping sauce.