Ginger and Coconut Crusted Jumbo Shrimp

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Shrimp:

Peanut oil, for frying

1 cup coconut milk

1 egg

3 tablespoons grated ginger

1 cup all-purpose flour

1 cup unsweetened shredded coconut

8 to 10 jumbo shrimp, peeled and deveined

Salt and freshly cracked black pepper

3 tablespoons chopped cilantro leaves

1 lime, juiced

Mango Lime Dipping Sauce:

1 1/2 cups mango chutney, store-bought

1/4 cup coconut milk

2 limes, 1 zested and both juiced

1/2 teaspoon sugar

1/2 teaspoon cayenne pepper

1/4 teaspoon ground ginger

Pinch salt

Chopped cilantro leaves, as needed