Large,tail-on shrimp are dipped in a basic batter then in a mixture of coconut and curry powder,and then they’re deep fried to perfection.

Preparation

Shell and devein shrimp, leaving tail intact; dry well. Combine flour, sugar, salt, egg, ice water, and vegetable oil; beat until smooth. Mix together coconut and curry powder. Dip shrimp into batter then into coconut mixture. Fry coconut shrimp in hot fat, about 370° until golden. Coconut shrimp serves 4 to 6.

Ingredients:

• 2 pounds 16/20 Tastee Choice Raw EZ peel shrimp, shelled, devein, leaving tail on
• 1 cup flour
• 1/2 teaspoon sugar
• 1/2 teaspoon salt
• 1 egg, lightly beaten
• 1 cup ice water
• 2 tablespoons vegetable oil
• 2/3 cup grated coconut
• 1 1/2 teaspoons curry powder