Coconut Shrimp with Mango Dipping Sauce

Ingredients

Contains: egg, wheat, shellfish (auto-detected from the ingredients and method; we can miss things, so check labels)

• 1 pound extra-large shrimp (21 to 25 count), peeled and deveined
• 1 cup all-purpose flour
• ½ teaspoon paprika
• ½ teaspoon ground white pepper
• ¼ teaspoon cayenne pepper
• ¼ teaspoon table salt
• ¼ teaspoon sugar
• 2 eggs
• 1 tablespoon water
• 1 cup unsweetened shredded coconut
• 1 cup panko bread crumbs
• 1 to 2 quarts vegetable oil, for frying
• 1 cup frozen mango chunks, thawed
• 1 cup mayonnaise
• ¼ cup fresh cilantro leaves
• 2 tablespoons honey
• 1 teaspoon lemon juice
• 6 to 8 drops Sriracha sauce (add more if you like it a bit more spicy)

Directions

Method written by CompKitchen from the ingredient list. Not the original author's method, not kitchen-tested.

1. Pat the shrimp dry with paper towels. In a shallow dish, whisk the flour with the paprika, ground white pepper, cayenne, table salt and sugar.

2. In a second shallow dish, beat the eggs with the water. In a third dish, mix the shredded coconut and panko bread crumbs.

3. In a blender or food processor, blend the thawed mango chunks, mayonnaise, cilantro, honey, lemon juice and Sriracha until smooth. Add extra Sriracha to taste if you like it spicier (optional). Refrigerate.

4. Dredge each shrimp in the seasoned flour, dip it in the egg, then press it into the coconut and panko mixture to coat evenly.

5. Heat the vegetable oil in a deep, heavy pot to 350°F (175°C), checking with a thermometer.

6. Fry the shrimp in batches for about 1 to 2 minutes, turning once, until golden and opaque. Cook until the thickest part reaches 145°F (63°C).

7. Drain the fried shrimp on paper towels or a wire rack, and keep them warm while you fry the rest.

8. Serve the hot coconut shrimp with the chilled mango dipping sauce.