Start heating your oil to 350F – you’ll want at least 2-3″ of oil in your pot or deep fryer.

If shrimp has peel on, remove it. For straight lengths of shrimp tempera, make a series of small cuts along the inside curve of the shrimp. Be careful not to cut all the way through! Season with a little salt and pepper, tossing to coat.

In a large bowl, combine flours, corn starch, baking powder, and salt. Add eggs and beer/broth, whisk to form a medium-thick batter. All batter to sit for 5-10 minutes, to soften the bean and rice flours.

Place remaining bean flour in a separate bowl, and the coconut in a third bowl.

Dredge shrimp in reserved garbanzo flour, shake off any excess flour, then dredge in rested batter. Allow excess batter to drip off before rolling shrimp in coconut. Place prepared shrimp on a baking sheet, repeat battering steps with remaining shrimp. Once all shrimp is battered, chill for 15 minutes.

Carefully transfer chilled shrimp to the preheated oil, cooking in batches. Fry for 1-2 minutes on each side, until golden brown and cooked all the way through. Use a slotted metal spoon to transfer fried shrimp to paper towels.

Whisk together all ingredients in a small saucepan, until smooth.

Bring mixture just to a boil, reduce heat and simmer for two minutes.

Remove from heat, serve warm or cool.