In a medium bowl, combine egg, ½ cup flour, beer and baking powder. Place the additional flour and coconut in additional bowls next to the egg/beer batter.
Holding by the tail, dredge the shrimp in flour, and shake off any excess. Dip into egg/beer batter and allow to drop off. Finally, roll the shrimp in coconut and place on a baking sheet lined with wax paper. Refrigerate for 30-45 minutes.
Heat oil to 350⁰F in a deep fryer or deep-cast iron pan. Fry the shrimp in smaller-batches – turning once, for 2-3 minutes or until golden brown. Using tongs, remove shrimp and place on paper towels to drain. Serve warm with your favourite dip or shrimp sauce.