In medium bowl, combine water, House-Autry Seafood Seasoned Breading Mix and curry powder; mix well to form a batter; set aside. Sprinkle coconut onto a sheet pan and set it beside the batter mix.

Place flour into a resealable plastic bag; add shrimp, seal and shake to lightly coat. Holding shrimp by the tail, remove shrimp from plastic bag; shake off excess flour. Dip dredged shrimp into batter, allowing excess to drip off. Roll shrimp in coconut, and place on a baking sheet lined with wax paper. Refrigerate for 30 minutes. In a deep fryer, heat oil to 350°F. Fry shrimp in batches for 2 to 3 minutes, or until golden brown. Remove shrimp and drain on paper towels. Serve warm with your favorite dipping sauce.