Coconut Shrimp with Mango Salsa

Prepare the salsa. Combine all of the ingredients in a bowl and set in the refrigerator for at least half hour so the flavors come together.

If your shrimp is frozen, place in a large bowl of cold water to defrost. Once they’re defrosted, drain the water and pat the shrimp dry.

In three separate bowls, just like a standard breading procedure, place the flour in one, the egg and beer in another, and the coconut in the other. Season each dish with salt and pepper.

Dredge the shrimp in the flour first, then the egg, then the coconut. Make sure to fully dredge each step, especially the egg, to ensure the coconut sticks. Once all the shrimp are done, set in the fridge for 20 minutes, to make sure the breading dries out a little and sticks to the shrimp.

Heat the oil in your pan, about an inch deep. Fry the shrimp until they’re golden brown, flipping halfway. To keep them crispy once they’re done, I use a cooling rack on top of a cookie sheet. Serve the hot shrimp with the cooled salsa and enjoy!