Coconut Shrimp with Mango Dipping Sauce

Ingredients

• 1.5 lbslarge shrimp(21-25 count, peeled, deveined, tails on)
• 1 cupall-purpose flour
• 2 largeeggs(beaten)
• 1.5 cupssweetened shredded coconut
• 0.5 cuppanko breadcrumbs
• 0.5 tspkosher salt
• vegetable oil(for frying)
• 1 cupmango(fresh or frozen, diced)
• 2 tbsphoney
• 1 tbsprice vinegar
• 0.5 tspsriracha
• 1 tbspfresh lime juice

Instructions

1. Make mango sauce: blend mango, honey, rice vinegar, sriracha, and lime juice until smooth; refrigerate
2. Set up breading station: flour, beaten eggs, and coconut mixed with panko and salt
3. Dredge shrimp in flour, shaking off excess
4. Dip in egg, then press into coconut mixture to coat completely
5. Heat 2 inches oil to 350°F
6. Fry shrimp in batches 2-3 minutes until golden brown and cooked through
7. Drain on wire rack
8. Serve hot with mango dipping sauce