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Coconut Shrimp with Sweet Chili-Lime Sauce

['3/4 cup Asian sweet chili sauce*', '3 tablespoons chopped fresh cilantro', '2 1/2 tablespoons fresh lime juice', '3/4 cup all purpose flour', '1 teaspoon curry powder (preferably Madras style)', '3/4 teaspoon baking powder', '1/4 teaspoon salt', '1 large egg, beaten to blend 1 cup club soda', 'Vegetable oil (for deep-frying)', '1 1/2 cups medium shredded unsweetened coconut', '16 large shrimp, peeled, deveined, tails left intact', '*Available at some supermarkets', 'at Asian markets', 'and online from']

Mix all ingredients in small bowl. Do ahead Can be made 1 day ahead. Cover and chill.
Whisk first 4 ingredients in medium bowl. Add egg and club soda; whisk just until combined but still lumpy. Let stand 15 minutes.
Meanwhile, pour enough vegetable oil into heavy large saucepan to come halfway up sides of pan. Attach deep-fry thermometer to pan; heat oil over medium heat to 375°F.
Line baking sheet with paper towels. Spread coconut on plate. Working with 1 shrimp at a time, dip into batter, allowing excess to drip back into bowl, then roll in coconut. Working in batches, deep-fry shrimp until cooked through, about 2 1/2 minutes. Transfer shrimp to paper towels to drain. Serve hot with dipping sauce.

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