Ingredients
- 1 vegetable oil
- 1 1/4 pound shrimp
- 1 1/4 cup beer
- 1 3/8 cup flour
- 2 cup coconut (shredded)
- 1 teaspoon salt
- 1/4 teaspoon pepper
- 1/8 teaspoon paprika
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.
