1Whisk 4 cups flour, club soda, 1 tablespoon plus 1 teaspoon baking powder, 1 tablespoon plus 1 teaspoon baking soda, and salt together in a large bowl to form a slightly lumpy batter.
2Heat oil in a deep-fryer or large saucepan to 350 degrees F (175 degrees C).
3Dust shrimp with remaining 2 cups flour. Dip shrimp into batter and place on a baking sheet to drain excess, 5 minutes.
4Spread coconut out on a rimmed baking sheet. Roll battered shrimp in coconut.
5Fry shrimp in hot oil in small batches, being careful not to crowd them, until they float to the top and turn golden brown, about 5 minutes. Drain on paper towels.
Substitute beer for the club soda if desired.
We have determined the nutritional value of oil for frying based on a retention value of 10% after cooking. Amount will vary depending on cooking time and temperature, ingredient density, and specific type of oil used.
Aluminum foil helps keep food moist, ensures it cooks evenly, keeps leftovers fresh, and makes clean-up easy.
6 cups all-purpose flour, divided
5 cups cold club soda
1 tablespoon baking powder
1 teaspoon baking powder
1 tablespoon baking soda
1 teaspoon baking soda
1/2 teaspoon salt
2 quarts canola oil
8 pounds shrimp, peeled and deveined with tails attached