I discovered coconut shrimp while visiting my sister-in-law, Deanna, on one of my trips to Hawaii and had to make it for myself when I got back. It took me a while to get around to it, but I found this recipe online and there is no need to look for another. This one is another time consuming project, but still worth it. I make an orange marmalade sauce to dip it in. About half and half mixture of mustard and orange marmalade. (That's me back in 2005 at Bubba Gump's)
1/2 cup all-purpose flour
2/3 cup beer
1 1/2 teaspoons baking powder
1/4 cup all-purpose flour
2 cups flaked coconut
3 cups oil for frying
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.