Ever since I found this recipe I have been making it and loving it. Anytime we have a neighborhood get-together, everyone always asks for these and they are always gone in no time. I, too, also freeze the coconut battered shrimp before frying to help the coconut stay on. Also, I found that Guinness beer works the best for the batter because it is stout and frothy. After battering I make sure to squeeze the coconut onto the shrimp so that there is lots of it and that it is on securely. After a few rounds of frying remember to fish out any loose pieces of coconut that have fallen into the oil. If not, these pieces will burn and make the rest of your frying difficult.
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Ever since I found this recipe I have been making it and loving it. Anytime we have a...