Crispy Coconut Shrimp

Ingredients

• 1 1/2 cups sweetened shredded coconut
• 3/4 cup plain dried breadcrumbs
• 2 large egg whites
• 1 1/2 lbs. medium shrimp peeled and de-veined (tail on)
• Coarse salt and ground pepper
• 4 cups vegetable oil
• Bottled sweet-and-sour sauce for serving
• 1/2 cup plain yogurt
• 1 tablespoon freshly squeezed limejuice
• 1 teaspoon Dijon mustard
• 1/4 teaspoon curry powder preferably Madras
• Lime wedges for serving (optional)

Instructions

1. 1
   For the kids: In a food processor, pulse together coconut and breadcrumbs until coconut is in small pieces; transfer to a shallow bowl, and scatter a handful over a baking sheet. Set aside. In another shallow bowl, lightly beat the egg whites.
2. 2
   Toss shrimp with 1 teaspoon salt and 1/4 teaspoon pepper. Working in batches, dip shrimp in egg whites to coat completely; lift from whites (shaking off any excess), and dredge in coconut mixture. Lay on prepared baking sheet.
3. 3
   In a large, deep heavy-bottom pan, heat oil over medium heat until 350 degrees on a deep-fry thermometer. Cook half the shrimp, lightly shaking to separate shrimp, until golden brown, 2 to 4 minutes. Use a slotted spoon to transfer shrimp to paper towels to drain. Return oil to 350 degrees. Repeat with remaining shrimp.
4. 4
   Reserve half the shrimp for the adults. Serve remaining shrimp with sweet-and-sour sauce.
5. 5
   For the adults: In a small bowl, whisk together yogurt, limejuice, mustard, and curry powder. Serve the sauce with reserved shrimp; garnish with lime wedges, if desired.