Purchase vegetable oil in economy-size containers for the best buy. Canola, safflower or corn oil are all suitable choices. Keep the oil away from heat and light for prolonged storage.
1 cup all-purpose flour
2 tsp salt
1 tsp baking powder
1/2 tsp cayenne pepper
3/4 cup beer or club soda
1/2 cup milk
2 lb medium shrimp, shelled, deveined, tails intact
3 cup vegetable oil
3 cup shredded unsweetened coconut
1 cup bread crumbs
Combine flour, salt, baking powder and cayenne pepper in a large bowl; mix well. Combine beer, milk and eggs in a small bowl; mix well. Add to flour mixture, stirring until smooth.
Add shrimp to batter; stir to coat. Heat oil to 360 F in a deep pot or an electric deep fryer.
Combine coconut and bread crumbs on a plate or sheet of waxed paper. Roll batter-covered shrimp, several at a time, in coconut mixture.
Fry shrimp, turning once, until golden, about 5 minutes. Drain on paper towels. Repeat with remaining shrimp.
Avoid sticky fingers and use tongs for easier handling when coating the shrimp in the crumb mixture.