Name: Coconut Shrimp and Mango Dipping Sauce
Cook time: P0Y0M0DT0H30M0.000S
Total time: P0Y0M0DT0H30M0.000S
Yield: 8 to 10 servings
Ingredients: 1 cup diced fresh ripe mango; 2 tablespoons BBQ sauce; 1 tablespoon honey; 1 tablespoon lime juice; 1/2 teaspoon kosher salt; Vegetable oil, for frying; 1/2 cup cornstarch; 1/2 cup all-purpose flour; 2 teaspoons kosher salt; 1 teaspoon freshly ground black pepper; 3 large eggs; 1 cup shredded sweetened coconut flakes; 1 cup panko breadcrumbs; 1 1/2 pounds peeled and deveined jumbo shrimp, butterflied (about 36); Lime wedges, for garnish

Directions

For the mango dipping sauce: Add the mango, BBQ sauce, honey, lime juice and salt to a blender and blend until smooth. Transfer to a small bowl; set aside.
For the shrimp: Heat about 1/2 inch of vegetable oil in a nonstick skillet over medium heat to 350 degrees F.
Combine the cornstarch, flour, salt and pepper in a bowl. Beat the eggs and 1/2 cup water in a second bowl. In a third bowl, combine the coconut flakes and breadcrumbs.
Bread the shrimp by dipping them first in the flour mixture and shaking off any excess, then in the egg wash and finally in the coconut breadcrumbs, pressing to make sure each shrimp has an even coating.
Fry the shrimp in the oil in batches of 8 to 12 until golden and crispy, approximately 2 minutes per side. Drain on a paper towel-lined plate.
Arrange on a platter and serve immediately alongside the dipping sauce. Garnish with lime wedges.

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