Coconut Shrimp

Yes-another shrimp recipe. But, can you blame me? I bought a huge bag of shrimp and thawed all of it. What was I thinking? I can't eat that much, even when I eat more than Brent. Anyway, I looked for some yummy shrimp recipes on allrecipes and this is what I came up with--they are amazing. I did have to modify the beer (you substitute chicken broth). They turned out great!! Just wish I had researched dipping sauces a little better!

Coconut Shrimp

• 1 egg
• 1/2 cup all-purpose flour
• 2/3 cup chicken broth
  
• 1 1/2 teaspoons baking powder
• 1/4 cup all-purpose flour
• 2 cups flaked coconut--(you may want to put it thru a food processor so it sticks better)
  
• 24 shrimp
• 3 cups oil for frying
  

1. In medium bowl, combine egg, 1/2 cup flour, chicken broth and baking powder. Place 1/4 cup flour and coconut in two separate bowls.
2. Hold shrimp by tail, and dredge in flour, shaking off excess flour. Dip in egg/broth batter; allow excess to drip off. Roll shrimp in coconut, and place on a baking sheet lined with wax paper. Refrigerate for 30 minutes. (This is a very important step. It keeps all the coconut stuck to the shrimp so when you fry it--it doesn't all come off.) Meanwhile, heat oil to 350 degrees F (175 degrees C) in a deep-fryer. (You can also pan-fry these.)
   
3. 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.