Coconut Shrimp - cooking recipe

Ingredients

1 c. flour
1 c. white wine or beer
1 lb. medium shrimp (24 to 1 lb.), shelled and deveined
1 (14 oz.) pkg. coconut (shredded)
1 1/2 c. oil (for frying)

Preparation

Whisk together the flour and wine or beer until batter is smooth.
Dip shrimp in batter, then dip into the shredded coconut, turning to coat all sides.
Pour oil into large, deep frying pan; heat over high heat to 375\u00b0.
To be sure oil is hot enough, drop shred of coconut into oil; it should begin sizzling immediately.
Fry shrimp in 2 to 3 batches without crowding, turning occasionally, until cooked through and curled and coconut is golden brown, 2 to 3 minutes.
Remove shrimp with a slotted spoon; drain on paper towels.
Serve hot.
Makes 8 servings (3 shrimp each).