Crispy Coconut Shrimp with Mango Dipping Sauce

Ingredients

• 1.5 lbs jumbo shrimp (16/20 count), peeled and deveined, tails on
• 1 cup sweetened shredded coconut
• 1 cup panko breadcrumbs
• 1/2 cup all-purpose flour
• 2 large eggs, beaten
• 1 tsp garlic powder
• 1/2 tsp cayenne pepper
• 1/2 tsp salt
• Vegetable oil for frying
• 1 ripe mango, diced
• 2 tbsp fresh lime juice
• 1 tbsp honey
• 1 small jalapeño, seeded and minced
• 2 tbsp fresh cilantro, chopped

Instructions

1. 1

   Make the dipping sauce: blend mango, lime juice, and honey until smooth. Stir in jalapeño and cilantro. Refrigerate until serving.

2. 2

   Butterfly the shrimp by making a deep cut along the back without cutting all the way through. Pat dry.

3. 3

   Set up a breading station: flour seasoned with garlic powder, cayenne, and salt in one dish; beaten eggs in a second; combined coconut and panko in a third.

4. 4

   Dredge each shrimp in flour, dip in egg, then press firmly into the coconut-panko mixture. Lay on a parchment-lined tray. Refrigerate for 15 minutes to help the coating adhere.

5. 5

   Pour 2 inches of vegetable oil into a heavy pot and heat to 350°F.

6. 6

   Fry shrimp in batches of 4–5 for 2–3 minutes, turning once, until deeply golden and cooked through. Do not overcrowd.

7. 7

   Drain on a wire rack set over a paper towel. Season immediately with a pinch of salt.

8. 8

   Serve hot with the mango dipping sauce on the side.