Coconut Shrimp

Step 1

In a blender, combine mayonnaise, cubed mango, honey, sriracha, curry powder, salt, lemon juice, and cilantro. Blend until smooth and refrigerate.

Step 2

Fill a Dutch oven or deep frying pan with about 1 1/2 inches of vegetable oil. Heat the oil until it reaches a temperature between 350°F (175°C) and 375°F (190°C), ensuring it's hot enough for frying the shrimp to a perfect crisp.

Step 3

Set up a breading station with three plates - one with breadcrumbs, one with beaten eggs seasoned with salt and pepper, and one with shredded coconut. Dredge each shrimp in breadcrumbs, then in egg, and finally in coconut.

Step 4

Once oil is hot, fry shrimp in batches for about 2 minutes or until golden and crispy.

Step 5

Drain fried shrimp and serve with the chilled spicy mango dipping sauce. Enjoy your tropical feast!