To prepare shrimp, place oil in a large fryer, Dutch oven or another thick-walled iron cooking pot with a tight-fitting lid; heat to 350º.
Combine flour and salt in a large bowl. Combine beer and egg, stirring well.
Add beer mixture to flour mixture, stirring until smooth.
Place coconut in a shallow dish. Dip shrimp in batter; dredge in coconut.
Fry at 350º for 1 1/2 minutes on each side or until desired degree of doneness.
Remove to a paper towel-lined plate using a slotted spoon.