Coconut Shrimp with Spicy Mango Sauce

In a small bowl, add Mango Purée (3/4 cup) , Sweet Chili Sauce (1/4 cup) , Lime Zest and Juice (1) , Fish Sauce (1 tsp) , and Crushed Red Pepper Flakes (1 tsp) . Mix until combined and set aside in the refrigerator.

In a large bowl, combine All-Purpose Flour (1 cup) , Garlic Powder (1/2 tsp) , Salt (to taste) , and Ground Black Pepper (to taste) together. Mix well.

In the second large bowl, combine Large Eggs (3) , Garlic Powder (1/2 tsp) , Salt (to taste) , and Ground Black Pepper (to taste) together. Whisk until well combined.

In the third bowl, combine Panko Breadcrumbs (1 cup) and Sweetened Shredded Coconut (1 cup) together. Mix well.

Season the shrimp with Salt (to taste) and Ground Black Pepper (to taste) .

In a deep pot, preheat the Vegetable Oil (4 cups) over medium-high heat until the temperature reaches 350 degrees F (180 degrees C).

Meanwhile, dredge the Shrimp (1 lb) in the flour mixture, and shake off the excess flour. Next, dip in the egg mixture, and finally, roll in the shredded coconut mixture, using your hand to press the coconut mixture to coat well.