Tips Make sure to use unsweetened coconut on these shrimps. Using sweetened coconut will result in a burned crust on the shrimp.
Shrimp are sold by the pound, and the size on the package indicates how many you get per pound. I like to use the colossal (13 to 15) or jumbo (21 to 25) size to make coconut shrimp that have the shells on. That way I can easily peel them down to the tail, and use the tail to hang on to when dipping into the batter.
To thaw frozen shrimp, put them in a bowl in the refrigerator or, for faster results, take them out of the package and put in a bowl of cold water and let a trickle of water run into the bowl while excess water goes down the drain. The shrimp should be ready in about 15 minutes. Let dry on paper towel–lined tray before dipping.
Variation: To make gluten free, substitute gluten-free all‑purpose flour and panko bread crumbs for regular flour and bread crumbs. Replace beer with a gluten-free option or sparkling water or ginger ale.