• For starters, grab a mixing bowl. In it, mix together your baking powder, beer, ½ cup of flour, egg, and your desired amount of cannabis tincture.
• Then grab two other bowls. In one, place ¼ cup of flour. In the other one, pour in your coconut.

Prepare shrimps'

• Now, grab a shrimp by the tail and dredge it in the flour bowl first. Shake off all the excess flour before dipping it into your infused egg-beer batter. Hold it up over the bowl so it can drip off the extra batter into the bowl.
• Lastly, roll each shrimp in your coconut that is resting in the last bowl.
• When you’ve done that with all of your shrimp, place each completed one on a baking sheet that you will have previously lined with wax paper.
• Then, toss those bad boys in the fridge for half an hour or so.
• As those chill out in the refrigerator, you’ll want to heat up your frying oil to a solid 350° inside of a deep-fryer.
• When it’s time, fry your coconut shrimp in batches. You’ll want to only turn them once as they cook. Their cooking time shouldn’t be longer than 2-3 minutes. When you can see that they are turning golden brown, you can remove them with some tongs, and place them on some paper towels, so the excess oil can drain out.
• Once they’ve completed that mini-drain session, you can start eating, because these things are best when they’re still warm.