1. In medium bowl, combine egg, 1/2 cup flour, beer 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/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.
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.
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|Serving Size: 1 Serving (107g)|
|Recipe Makes: 6 Servings|
|Calories from Fat: 84 (34%)|
|Amt Per Serving||% DV|
|Total Fat 9.4g||12 %|
|Saturated Fat 7.8g||39 %|
|Monounsaturated Fat 0.8g|
|Polyunsanturated Fat 0.4g|
|Cholesterol 71.7mg||22 %|
|Sodium 220.1mg||8 %|
|Potassium 185.1mg||5 %|
|Total Carbohydrate 30.5g||9 %|
|Dietary Fiber 3.3g||13 %|
|Sugars, other 27.2g|
|Protein 8.9g||13 %|
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Calories per serving: 247
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