1 pound small raw shrimp, shelled and de-veined
1/3 cup lemon juice
1/2 teaspoon salt
1/3 teaspoon ground ginger
3 teaspoon curry powder
1 3/4 cups flour
2 teaspoons baking powder
1 1/4 cups skimmed milk
1/2 cup Coco Casa Cream of Coconut
1 (3 1/2 ounce) can flaked coconut
Oil (for frying)

Marinate shrimp in lemon juice, salt, ginger and curry powder for 1 to 2 hours. Drain well.

Prepare batter of 1 1/2 cups flour, baking powder, milk and Cream of Coconut. Coat shrimp with remaining flour; dip in prepared batter and then dip lightly into flaked coconut. Fry in deep hot oil about 2 to 3 minutes. Fry only about 6 shrimp at a time.