Ingredients
1 box tempura batter
1 bottle beer
1 to 2 lbs of 20/25 shrimp, cleaned and shelled (preferable fresh, not frozen)
1 bag shredded coconut
6 cups vegetable oil
Cocktail sauce
Preparation
Make tempura batter according to directions, using beer instead of water Put coconut on large plate Rinse and pat dry the veined and cleaned shrimp
dip shrimp in tempura batter, allow excess to drip off, Rol battered shrimp in coconut.
Fry in hot oil, until shrimp rises to surface and is golden.
Serve with cocktail sauce.
Yummy!!!!
