Coconut Shrimp

I think it's well known that I HATE seafood.  I just do.  Imagine my surprise, then, when I found that I am totally and completely in LOVE with these shrimp.  Of course, the coconut disquising the very essence of the shrimp is the key, I'll admit it.  I would make these lovlies once a week if I could!!
Coconut Shrimp

Recipe from Allrecipes


Ingredients:

1 egg
1/2 cup all purpose flour
2/3 cup water (the recipe really calls for beer, but we were all out. I kid, I kid!!)
1 1 /2 tsp. baking powder
1/4 cup all purpose flour
2 cups flaked coconut
24 shrimp (I ended up doing more like 40)
3 cups oil for frying

Directions:

In medium bowl, combine egg, 1/2 cup flour, water 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 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 in a deep fryer (I used a large pan). 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. (I made a quick dipping sauce from orange marmalade and some Chinese hot mustard - AMAZING.)