For the batter, use an electric mixer to combine the beer, flour, 1/2 cup coconut flakes, sugar and salt in medium sized bowl. Mix well and refrigerate, covered for at least one hour.

Prepare marmalade sauce, refrigerate.

Prepare the shrimp by de-veining and peeling off the shell back to the tail. Leave the last segment of the shell plus the tail fins as a handle. When batter is ready, preheat oil in a deep pot or deep fryer to about 350 degrees. Use enough oil to completely cover the shrimp. Pour the remainder of the coconut into a shallow bowl. Be sure the shrimp are dry before battering. Sprinkle each shrimp lightly with paprika before the next step. Dip one shrimp at a time into the batter, coating generously. Drop battered shrimp into the coconut and roll around so it is well coated. Fry four shrimp at a time for 2-3 minutes or until the shrimp become golden brown. You may have to flip the shrimp over halfway through cooking time. Drain on paper towels briefly before serving.