• 1/2 cup sweetened flaked coconut
• 1/2 cup all-purpose flour
• 1/2 teaspoon baking powder
• 1/2 teaspoon salt
• 1/2 teaspoon freshly ground black pepper
• 1/2 cup seltzer or club soda
• 1 large egg
• Vegetable oil for deep-frying
• 1 1/2 pounds raw shrimp (medium to extra large), peeled and split down the back

Prepare the Coating:

In a food processor, rough chop the coconut. Transfer to a shallow dish.

Make the Batter:

Whisk together the flour, baking powder, salt, pepper, seltzer, and egg until just smooth.

Heat the Oil:

In a large pot, heat 2 inches of vegetable oil to 360°F (use a deep-fat thermometer).

Coat and Fry the Shrimp:

Working with 4 to 6 shrimp at a time, dip each shrimp in the batter, letting the excess drip off. Dredge in the coconut/graham mixture until well coated.

Carefully drop the coated shrimp into the hot oil and fry for 3 to 5 minutes, or until golden.

Check for Doneness:

Cut into the first shrimp to ensure it is cooked through. Drain the fried shrimp on brown paper and keep warm, uncovered, in a warm oven.

Repeat:

Continue frying the remaining shrimp, allowing the oil to return to 360°F between batches.