Coconut Shrimp with Mango-Chili Sauce

Directions

1. 1
   Start to heat the vegetable oil in a deep frying pan using a clip on thermometer to monitor the temperature.
2. 2
   Rinse and drain the shrimp.
3. 3
   Peel the shrimp, leaving the tail on.
4. 4
   Line up all of the coating toppings, the coconut mixture, the flour and the eggs.
5. 5
   First, a bowl of flour; then a bowl with the eggs; then a bowl with the coconut and panko.
6. 6
   Dredge the shrimp in the flour.
7. 7
   Dip in the eggs and let the excess drip off.
8. 8
   Dredge the shrimp in the coconut/crumb mixture.
9. 9
   Fry coated shrimp in the oil (which should be 350 degrees F) for just about a minute, or until the coconut mixture is golden brown on both sides.
10. 10
    Drain briefly on a napkin and serve hot with the Mango-chili sauce.
11. 11
    For the sauce: Combine everything in a blender and puree until smooth.