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)
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.
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.
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.
Reserve half the shrimp for the adults. Serve remaining shrimp with sweet-and-sour sauce.
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.