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Peel and de-vein shrimp, keeping tail on.
In first bowl, pour plenty of flour.
In second bowl, combine egg, beer, and baking
powder and whisk together.
In third bowl, mix together 1/4 cup flour and 2
cups flaked coconut.
Line a baking sheet with parchment paper.
For each shrimp- coat in flour, drench in
beer/egg, and coat in coconut/flour. Then place
on parchment paper.
Chill shrimp for 30 minutes in fridge.
Heat oil in frying pan. Fry shrimp and dust with cayenne. Serve
with
pasta.
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