Coconut Shrimp Clean Shrimp and pat dry. Add salt, pepper and paprika to flour and stir to blend well then put aside.
Dip each shrimp into the egg mixture, coat with flour and then coat with shredded coconut.
Fry each shrimp until golden brown.
To make the sauce, In a small sauce pan over medium high heat, add butter and sauté shallot. Add curry powder stir to blend. Add pineapple and coconut milk and bring to a boil. Add flour and water mixture and stir to blend. Lower heat and let mixture simmer until mix thick but not runny.
Serve with Coconut Shrimp.
Notes
If seving more people, Increase the amount of ingredients.