Crispy, tender shrimp in a delicious coconut batter that will disappear in minutes.
1/3 cup freshly squeezed lime juice (about 3 limes)
2 teaspoons good curry powder
1 teaspoon salt
1 1/2 - 2 pounds medium raw shrimp, peeled but tails kept on
2 cups flour, divided
1 1/2 teaspoon baking soda
1 1/3 cup milk
12 ounces unsweetened shredded coconut
2 limes, quartered
In a medium bowl, mix together lime juice, curry powder and salt. Add shrimp and toss to coat. Cover and refrigerate one hour.
Drain shrimp over a large bowl, reserving marinade. Whisk 1 cup flour and baking soda into the marinade. Slowly whisk in milk. Stir in coconut.
Heat vegetable oil in a large, deep skillet. Pour remaining 1 cup flour into a small bowl. Coat each shrimp lightly in flour to dry off, then generously dip into coconut batter. Fry until golden, turning once (fry in small batches and drain on paper towels). Keep warm in a low oven until all are cooked. Serve immediately and squeeze lime quarters over the top. Serves 4 - 6. Notes: If you make it in advance, reheat it in a slow oven, uncovered, for a short time to crisp up (it doesn't have to be hot - room temperature is fine). Also, if you want to serve this with a dip, combine sour cream with hot sauce for spicy palates, or sour cream with honey for a sweet dip.