Coconut Shrimp


1 egg
1/2 cup all-purpose flour (for batter)
2/3 cup beer
1 ½ tsp baking power
1/4 cup all-purpose flour
2 cups flaked coconut
24 Cox's tail on shrimp
3 cups oil for frying

Orange Pineapple Dipping Sauce

8 ounces Orange Marmalade 
8 ounces Crushed Pineapple
Pinch of Red Pepper Flakes


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.