Ingredients

The following ingredients have 4 Servings
  • 1/2 cup diced mango
  • 1/2 cup sweet chili sauce
  • 1 pound jumbo shrimp (peeled and deveined)
  • 2 eggs
  • 2/3 cup panko bread crumbs
  • 2/3 cup sweetened coconut flakes
  • 1/4 cup cornstarch
  • kosher salt, pepper
  • vegetable oil (enough to fill a small saucepan 2 inches deep)

Instruction

  • Put the diced mangos and sweet chili sauce in a blender or food processor and blend until smooth. Set this aside as the dipping sauce.
  • Pat the shrimp dry. Crack the eggs in one bowl and beat with a fork. Put the panko, coconut, cornstarch, kosher salt, and pepper in another bowl and stir until combined.
  • Fill a small saucepan with vegetable oil 2 inches deep and set over medium heat on the stove until 350 degrees, this should take about 4 to 5 minutes.
  • Dip a few shrimp into the egg and then into the panko coconut breading, press the breading slightly so it sticks to the shrimp.
  • Gently put a few shrimp into the oil and fry 1 to 2 minutes, remove and place on a plate lined with paper towels. Repeat with remaining shrimp.
  • Serve with the mango chili sauce for dipping.