In a bowl, whisk together flour, cornstarch and salt. Gradually whisk in beer, mixing to incorporate. Cover and refrigerate at least 20 minutes.
Place shrimp in batter then coat with roll in cornstarch and coconut.
Fill frying pan with oil 1 ½ -inches (4 cm) deep. Heat oil until hot (about 350 degrees, 180 Celsius), or when the handle of a wooden spoon inserted into oil, has small bubbles rising around it. Fry coconut shrimp 1½ minute per side, until coconut is golden, and shrimps are pink and curled.
Drain on paper lined platter. Serve hot with dipping sauce.
Transfer to decorative bowl.