Like most people, my diet was influenced by my family. Mom and Dad were meat and potato eaters so fish and seafood were never ever seen under our roof.  It wasn’t till I had my own family and I went to Manhattan, New York for a concert that I found out about the wild world of shrimp.

We found a restaurant that served mainly seafood and she talked me into trying shrimp, coconut shrimp actually, and it was life changing!  One of the first things I did when I got home was try to find a recipe that would allow me to make coconut shrimp whenever I wanted.  After trying a few different recipes, this one became my favorite. The recipe is really easy to follow and simple to do and the mango dipping sauce that you can make with it is wonderful!

Here’s what you need:

For the Shrimp:
1 pound extra-large shrimp (21 to 25 count), peeled and deveined
1 cup all-purpose flour
½ teaspoon paprika
½ teaspoon ground white pepper
¼ teaspoon cayenne pepper
¼ teaspoon table salt
¼ teaspoon sugar
2 eggs
1 tablespoon water
1 cup unsweetened shredded coconut
1 cup panko bread crumbs
1 to 2 quarts vegetable oil, for frying

For the Mango Dipping Sauce:
1 cup frozen mango chunks, thawed
1 cup mayonnaise
¼ cup fresh cilantro leaves
2 tablespoons honey
1 teaspoon lemon juice
6 to 8 drops Sriracha sauce (add more if you like it a bit more spicy)

I wish to thank the Brown Eyed Baker for this awesome recipe. It really brings me back to that fateful night when I took my first bite. Be sure to head over to the Brown Eyed Baker for the full instructions. Enjoy!