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.


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.


  • 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