Coconut Shrimp

Coconut Shrimp

1 egg
3/4 cup flour
1 1/2 teaspoons baking powder
2/3 cup Root Beer
2 cups flaked coconut
24 shrimp
3 cups oil for frying

Prep time: 1-2 hours
Combine egg, 1/2 cup flour, baking powder, and pop in a medium bowl. Place coconut and 1/4 cup flour in separate bowls.
Cover the shrimp in flour. Shake off the extra flour and then dip the shrimp in the batter. Let the extra batter drip off, and then roll the shrimp in the coconut. Put the coconut-covered shrimp on a cookie sheet lined with wax paper. Refrigerate for 30 minutes.
In a deep-fryer or deep pan heat oil up to 350-375 degrees F. Don't crowd the frying pan with too many shrimp at once. Cook for 2-3 minutes or until golden brown. Turn once during that time. Use tongs to remove shrimp from oil and place on paper towels so that they drain.

Thanks to Allrecipes for this recipe.

Liktra's notes: The original recipe called for beer, but in my opinion pop better. If you have never deep-fried before, then here are some things I learned from my quick research: Peanut oil is the best oil for deep-frying due to its high smoking temperature. Canola and vegetable oil are also good. Just don't use olive oil. Putting cold food into hot oil will cool the oil quickly. You can dip the Coconut Shrimp in some dipping sauce, but I suggest trying one without sauce first.