3 cups vegetable oil
2 cups all-purpose flour, divided
1 1/2 cups milk
1 1/2 teaspoons baking powder
1 teaspoon curry powder
1/2 teaspoon salt
2 cups shredded unsweetened coconut
2 pounds large shrimp, peeled and deveined


1. In a medium saucepan or deep fryer, heat oil to 365 degrees F. In a large bowl, combine 1 1/2 cups flour, the milk, baking powder, curry powder and salt, stir until no lumps remain. Place remaining flour and shredded coconut in separate pie plates. Dredge shrimp in flour, dip in batter, then roll in coconut.
2. Deep fry in hot oil in several batches, until coconut is golden brown, about 2 minutes per side. Drain on paper towels, serve immediately.

Serve sweet-and-sour sauce or mango chuntney mixed with sour cream as a dipping sauce.

Coconut Fried Shrimp
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