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Cut shrimp in half long ways. In a small bowl combine the egg and pineapple juice. Whisk together and then gradually add the flour. Continue whisking until smooth.
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Pour about 1 inch of oil into the bottom of a heavy bottomed skillet. Then heat the oil to 375 degrees.
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Place the coconut in a shallow dish. Dip the shrimp into the batter and then coat with the coconut. Then fry for about 4 minutes on each side or until golden brown.
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Then place on a paper towel to drain off the access oil. Then repeat until the shrimp are all gone.