In medium bowl combine egg, half cup flour, beer and baking powder. Place 1/4 cup flour and coconut in separate bowls.

Hold shrimp by the tail and dredge in flour shaking off excess. Dip in the egg/beer batter and allow excess to drip off. Roll shrimp in coconut and place on a baking sheet lined with wax paper. Refrigerate for 30 mins. Heat oil to 350 in a deep fryer.

Fry shrimp in batches. Cook turning once 2-3 mins or until golden brown. Remove shrimp and place on a paper towel. Serve warm with favorite dipping sauce.

For dipping sauce mix all ingredients. Serve immediately or cover and chill until needed.