|Raw shrimp||30 , peeled & deveined|
|Flour||2 Cup (32 tbs)|
|Baking powder||2 Teaspoon|
|Cajun seasoning||1 Tablespoon|
|Shredded coconut||3 Cup (48 tbs)|
|Cooking oil||2 Quart (For Deep Frying)|
Heat cooking oil to 325Â°-350Â°.
Beer Batter: Prepare beer batter by mixing all the beer batter ingredients.
Dredge shrimp in flour; shake off excess.
Holding shrimp by the tail, dip them individually in the batter, shake off excess and then dip into the coconut to coat lightly.
Deep-fry shrimp until medium brown; do not overcrowd in oil.
Serve with Cajun Marmalade dipping sauce.