Makes: 16-20 shrimp
1⅔ cups/210 g all-purpose flour
2 egg yolks
2 cups/475 ml Kona Brewing Co.® Longboard Island Lager
¼ cup/50 g sugar
1 tsp kosher salt
¼ tsp black pepper
1 lb/455 g shrimp, 16/20 size, peeled, deveined and butterflied
2 cups/150 g coconut, shredded
Tip: Hang shrimp by their tails from the bowl’s rim after dipping in batter. After you work your way around, they’ll be ready to coat with coconut.