24 shrimp
2/3 cup beer
2 cups coconut, flaked
1 1/2 tsp baking powder
1/2 cup all-purpose flour
1/4 cup all-purpose flour
1 egg
3 cups oil (for frying)

Combine beer, baking powder, 1/2 cup flour, and egg in a mixing bowl. Place 1/4 cup flour and coconut in two different bowls.
Hold shrimp by the tail, and place in flour. Shake off the excess then dip in the egg/beer batter and allow excess to drip off. Roll the shrimp in coconut, then place on a baking sheet lined with wax paper. Place in the refrigerator to chill for 30 minutes. Then, in a deep-fryer, heat oil to 350 degrees F.
Fry shrimp in batches: cook, turning only once, for 2-3 minutes, or until they turn a golden brown. Remove the shrimp using tongs and place on paper towels to drain. Serve warm with your desired dipping sauce.