Coconut Shrimp

Ingredients

1 1/4 pound shrimp
1 3/8 cup flour
1 teaspoon salt
1/4 teaspoon pepper
1/8 teaspoon paprika
1 1/4 cup beer
2 cup coconut
1 vegetable oil

Instructions

Peel and devein shrimp, leaving tails intact. Combine flour, salt, pepper and paprika in a medium bowl, stirring well. Make a well in center of flour mixture. Gradually add beer, stirring until batter is smooth.

Dip shrimp in batter; dredge in shredded coconut. Fry shrimp in hot oil (350 F.) until lightly browned. Drain on paper towels. Serve with Orange Mustard Sauce.