Coconut Shrimp I

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Makes 4 servings.



  1. Peel shrimp, leaving tail shell; devein.
  2. Butterfly shrimp by cutting almost all the way through along vein side.
  3. Combine sherry and curry powder; marinate shrimp in sherry mixture in refrigerator 30 minutes.
  4. Combine ½ cup flour, cornstarch, baking powder, and milk in small bowl; stir until batter becomes thin and smooth.
  5. Combine coconut and breadcrumbs in rectangular dish.
  6. Coat shrimp in remaining ¾ cup flour, then batter, then coconut mixture.
  7. Let stand 20 minutes before cooking.
  8. Heat 1 inch oil to 350°F in heavy pan with 3-inch side rim.
  9. Fry shrimp until golden; do not crowd in pan.
  10. Drain on paper towels.
  11. Serve shrimp with rice and with mango chutney, if desired.