Coconut Shrimp with Mango Dip

• 1 lbshrimp, peeled
• 2 cupsshredded coconut
• 1 cuppanko
• 2 eggs
• 1 cupmango, pureed

Instructions

1. 1

   Pat the shrimp completely dry — moisture is the enemy of crisp.

2. 2

   Dredge in shredded coconut then panko, pressing so the coating grips.

3. 3

   Heat 2 inches of oil to 350°F and fry in small batches so the temperature holds.

4. 4

   Fry until deep golden and cooked through, then drain on a rack — never paper towels.

5. 5

   Season with salt the second it leaves the oil and serve Coconut Shrimp with Mango Dip hot.