Belizean Coconut Shrimp by The Lodge at Chaa Creek
1 local egg
1/2 cup all-purpose flour
2/3 Belikin beer (Belizean beer)
1- 1/2 teaspoons baking powder
1/4 cup all purpose flour
2 cups flaked coconut
3 cups coconut oil for frying
1. In a medium bowl, combine egg, 1/2 cup flour, belikin beer and baking powder. Place 1/4 cup flour and coconut in two separate bowls.
2. Hold shrimp by tail, and dredge in flour, shaking off excess flour. Dip in egg / beer batter; allow excess to drip off. Roll coconut shrimp in coconut, and place on a baking sheet lined with wax paper. Refrigerate for 30 minutes. Meanwhile, heat coconut oil to 350 degrees Fahrenheit in a deep-fryer.
3. Fry shrimp in batches; cook, turning once, for 2-3 mintues, or until golden brown. Using tongs, remove shrimp to paper towels to drain. Serve warm with your favorite home made dipping sauce.