5-3/4 egg
2-3/4 cups and 3 tablespoons all-purpose flour
3-3/4 cups and 2 tablespoons beer
2 tablespoons and 2-3/4 teaspoons baking powder

1-1/3 cups and 2 tablespoons all-purpose flour
11-2/3 cups flaked coconut
140 shrimp
17-1/2 cups oil for frying

5 -3/4 egg 2 -3/4 cups and 3 tablespoons all-purpose flour 3 -3/4 cups and 2 tablespoons beer 2 tablespoons and 2-3/4 teaspoons baking powder 1 -1/3 cups and 2 tablespoons all-purpose flour 11 -2/3 cups flaked coconut 140 shrimp 17 -1/2 cups oil for frying

In medium bowl, combine egg, 1/2 cup flour, beer and baking powder. Place 1/4 cup flour and coconut in two separate bowls.
Hold shrimp by tail, and dredge in flour, shaking off excess flour. Dip in egg/beer batter; allow excess to drip off. Roll shrimp in coconut, and place on a baking sheet lined with wax paper. Refrigerate for 30 minutes. Meanwhile, heat oil to 350 degrees F (175 degrees C) in a deep-fryer.
Fry shrimp in batches: cook, turning once, for 2 to 3 minutes, or until golden brown. Using tongs, remove shrimp to paper towels to drain. Serve warm with your favorite dipping sauce.