Coconut Shrimp with Mango-Chili Sauce

Start to heat the vegetable oil in a deep frying pan using a clip on thermometer to monitor the temperature.

Rinse and drain the shrimp. Peel the shrimp, leaving the tail on.

Line up all of the coating toppings, the coconut mixture, the flour and the eggs. First, a bowl of flour; then a bowl with the eggs; then a bowl with the coconut and panko.

Dredge the shrimp in the flour. Dip in the eggs and let the excess drip off. Dredge the shrimp in the coconut/crumb mixture.

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.

Drain briefly on a napkin and serve hot with the Mango-chili sauce.

For the sauce: Combine everything in a blender and puree until smooth.