How to Make It
Step 1
Peel shrimp, leaving tails intact; devein, if desired. Set aside.
Step 2
Stir together 1 cup baking mix and 1 cup beer until smooth.
Step 3
Stir together remaining 1 cup baking mix, salt, and ground red pepper. Dredge shrimp in dry mixture, and dip in beer mixture, allowing excess coating to drip. Gently roll shrimp in flaked coconut.
Step 4
Pour vegetable oil to a depth of 3 inches into a Dutch oven or heavy saucepan, and heat to 350°. Cook shrimp, in batches, 1 to 2 minutes or until golden; remove shrimp, and drain on paper towels. Serve immediately with Mustard Sauce.
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