Peel shrimp, leaving tails intact; devein and set aside. Combine biscuit mix, sugar and beer, stiring till smooth, set aside.

 

Coat shrimp with flour; dip into beer batter, allowing excess coating to drain. Gently roll in coconut. Cook shrimp, a few at a time, 1 to 2 minutes in deep oil heated to 350-375 degrees F. Drain on paper towels & serve immediately.

 

Serve with Orange Lime Dip.