Beer Batter Coconut Shrimp

Beat flour, beer, egg, and salt in a bowl with an electric mixer on low until batter is smooth.

Spread coconut flakes in a shallow dish.

Dip shrimp into beer batter, shaking off excess, then press into coconut.

Place shrimp onto a plate while breading the rest; do not stack.

Heat vegetable oil in a skillet over medium-high heat until hot but not smoking, 3 to 4 minutes.

Fry about a third of the shrimp in the hot oil until golden brown, 2 to 3 minutes.

Allow shrimp to drain on a wire rack set over paper towels.

Repeat with remaining shrimp.