coconut shrimp with spicy mango dipping sauce

Ingredients

• Salt

  Table

  ¼ tsp or 2g

• Pepper

  Spices, black

  ¼ tsp or 0.5g

• Egg

  Whole, fresh eggs

  2 large or 100g

• Jumbo Shrimp

  Raw - President's Choice

  16 oz or 454g

• PANKO

  Japanese-style Bread Crumbs - President's Choice

  1 cup or 60g

• Sweetened Coconut Flakes

  Mounds

  8 oz or 227g

• Coconut oil

  1 tbsp or 14g

• Mayonnaise with Olive Oil

  Hellmann's

  4 oz or 113g

• Mango

  1 Medium Raw - Whole Foods Market

  ½ medium raw or 75g

• Raw Honey

  The Honey House

  1 tbsp or 21g

• Lemon juice

  Raw

  1 tbsp or 15g

• Fresh cilantro

  Coriander leaves, raw

  ¼ cup or 4g

• Curry Powder

  Fresh Finds

  ¼ tsp or 0.5g

• Sriracha

  Saverne

  1 tbsp or 15g

Directions

1. add dipping sauce ingredients to blender; mayo, mango, honey, sriracha, curry powder, salt, lemon juice, cilantro. blend 1-2 minutes out until smooth. place in refrigerator.
2. fill Dutch oven or frying pan with oil for frying, 1.5-2 in. deep and heat
3. while oil is hot prepare 3 shallow plates. one for breadcrumbs, beat eggs, salt and pepper together for the second plate, place coconut in the third.
4. dredge shrimp through breadcrumbs, then coat with egg mixture, dip in coconut and ensure the shrimp is well coated. fry a few at a time for 2 minutes depending on size of shrimp. repeat until all shrimp are cooked. serve and enjoy

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