Place 1/2 cup flour into a shallow bowl and set aside.

Mix the remaining 1 ½ cups flour with the sugar, egg, and beer and stir until no lumps remain. For a thinner batter coating add enough water to make the batter your desired consistency. Pour the batter into a shallow bowl.

Place coconut flakes into a shallow baking pan or other large shallow container.

Place one shrimp into the reserved flour and coat well, making sure that the inside of the butterflied flap has also been coated. Shake off the excess.

Dip the flour coated shrimp into the beer batter, again making sure that all part of the butterflied pieces have been coated.

Place the batter dipped shrimp into the coconut and completely coat, pressing lightly on the shrimp if necessary. Again, make sure that the shrimp remains butterflied by checking to be sure that nothing is stuck together and is coated completely.

Place the coconut coated shrimp onto a plate or baking sheet and set aside until all the shrimp have been prepared.

Shrimp an be placed into a refrigerator until ready to fry. Alternately, shrimp may be placed into a single layer and frozen. Once frozen the shrimp can be placed into an airtight freezer container or bag for up to 3 months.

In a large saucepan or deep fryer, preheat oil to 350⁰F.

When oil is ready, carefully place shrimp into hot batter. Do not overcrowd the pan. The shrimp will cook best when there is room between the shrimp. Several batches may be required.

When the shrimp are golden brown remove them from the oil and place onto paper towel to drain the grease.

Cooked coconut shrimp can be placed into a preheated 200⁰F oven for up to 60 minutes until ready to serve.

Mix orange marmalade and mustard and stir until well combined. More mustard can be added for a spicier dip.

Add all of the ingredients to a bowl and stir until well combined.