Beat eggs, water and olive oil, and season the mixture with parsley, garlic, saffron, baking soda and salt before blending it with flour to make the batter for deep-fried shrimp. The amount of each ingredient needed depends on how many pounds of shrimp are being cooked. For a flavorful alternative, you can make a similar batter, dip the shrimp in it, and coat them with a mixture of sweetened shredded coconut and breadcrumbs before frying.
To batter 1 pound or 16 to 20 shrimp, beat 3 eggs, 3 tablespoons of water and 1/2 teaspoon of extra-virgin olive oil. Stir in 1 tablespoon of minced parsley, 1 clove of minced garlic, 1/4 teaspoon of baking soda, 1/2 teaspoon of salt and a pinch of saffron. Mix in 1 cup of all-purpose flour, and stir until smooth. Let the batter rest, unrefrigerated, for one hour before dipping the shrimp.
Make the coconut fried shrimp batter for 1 pound of shrimp by mixing 1/2 cup of all-purpose flour, 1 teaspoon of salt and 1/2 teaspoon of baking powder in a large bowl. Whisk in 2/3 cup of water, and continue mixing until the batter is smooth. While the batter rests for about 15 minutes, mix 2 cups of sweetened shredded coconut and 1/2 cup of dried breadcrumbs in a separate shallow bowl with a wide bottom. After dipping the shrimp, press them into the coconut mixture before frying.