Beer Batter Coconut Shrimp

Adapted from pilcookbooks.com. Cooking with beer.

Preheat oil in deep fryer or heavy sauce pan to 360f.

Combine beer , flour , cream of wheat , salt and paprika in a medium bowl , stir in 1 cup coconut.

Mix well and let stand 5 minutes.

Place remaining coconut in a shallow bowl.

Place shrimp in batter and stir to coat.

Remove shrimp individually and dip into coconut , covering evenly.

Fry shrimp in batches 4 minutes or until golden brown.

Remove with slotted spoon and drain on paper towels.

Serve with your favorite dipping sauce.

beer, all-purpose flour, cream of wheat, salt, ground paprika, unsweetened dried shredded coconut, shrimp, peanut oil, chinese duck sauce