Thaw shrimp if frozen, rinse and set aside to drain. Measure ½ cup of flour and set aside. Combine remaining 1 ½ cups flour, milk, baking powder, curry and salt, mix well. Place reserved flour and shredded coconut in separate shallow pans. Dredge shrimp in flour, dip in batter, then roll in coconut. Deep fry in hot oil at 350 F , until coconut is golden brown. Drain on absorbent paper, then transfer to warm tray. Serve hot with sweet and sour sauce.