Coconut Shrimp with Mango Dipping Sauce

Ingredients

• 1 pound large shrimp, peeled and deveined, tails on
• 1/2 cup all-purpose flour
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 2 large eggs
• 1 cup sweetened shredded coconut
• 1 cup panko breadcrumbs
• 1 quart vegetable oil, for frying
• 1 cup mango, peeled and diced
• 2 tablespoons mayonnaise
• 1 tablespoon rice vinegar
• 1 teaspoon honey
• 1/2 teaspoon sriracha
• 1/8 teaspoon salt

Method

1. 1

   Puree the diced mango, mayonnaise, rice vinegar, honey, sriracha, and 1/8 teaspoon salt in a blender until smooth. Transfer to a small bowl, cover, and refrigerate until ready to serve.

2. 2

   Set up a dredging station: place the flour, salt, and pepper in one shallow bowl, whisk the eggs in a second bowl, and combine the shredded coconut and panko in a third bowl.

3. 3

   Pat the shrimp dry with paper towels. Dredge each shrimp in the flour mixture, shaking off excess, then dip in the beaten egg, then press firmly into the coconut-panko mixture to coat evenly.

4. 4

   Arrange the coated shrimp on a baking sheet in a single layer and refrigerate for 15 minutes to help the coating adhere.

   15:00 · Chill coated shrimp
5. 5

   Heat the vegetable oil in a deep skillet or saucepan to 350°F.

   10:00 · Heat oil
6. 6

   Fry the shrimp in batches of 5 to 6, turning once, until golden brown and crisp, 2 to 3 minutes per batch.

   2:00 · Fry shrimp
7. 7

   Transfer the fried shrimp to a plate lined with paper towels to drain briefly.

8. 8

   Serve the coconut shrimp warm alongside the chilled mango dipping sauce.