Ingredients:

  • 1 cup (240g) Frozen Mango Chunks, thawed
  • 2 tablespoons (30ml) Lime Juice, freshly squeezed
  • 1 tablespoon (15ml) Honey or Agave Nectar
  • 1 teaspoon (5g) Fresh Ginger, finely grated
  • 1/4 teaspoon Red Pepper Flakes (optional)
  • 1–2 tablespoons Water
  • 1 lb (450g) Large Shrimp (Prawns), peeled, deveined, tails on preferred
  • 1/2 cup (60g) All-Purpose Flour
  • 1/2 teaspoon (2.5g) Salt
  • 1/4 teaspoon (1.25g) Black Pepper, freshly ground
  • 2 Large Eggs, lightly whisked
  • 1 1/2 cups (150g) Shredded Coconut, unsweetened, desiccated
  • 1/4 cup (30g) Panko Breadcrumbs
  • Non-Stick Cooking Spray or Neutral Oil, as needed

Instructions:

  1. Prepare the Dipping Sauce: Combine mango chunks, lime juice, sweetener, ginger, and chilli flakes (if using) in a food processor or blender. Blend until completely smooth.
  2. Adjust the Sauce: Add water, 1 tablespoon at a time, until the sauce reaches a desired pourable consistency. Transfer to a small serving bowl, cover, and chill in the refrigerator.
  3. Prepare Shrimp and Oven: Ensure the shrimp are thoroughly patted dry with paper towels. Preheat the oven to 425°F (220°C). Line a baking sheet with parchment paper and place an oven-safe wire rack on top. Lightly spray the wire rack with non-stick cooking spray or oil.
  4. Set Up Dredging Station (Dish 1): In the first shallow dish, combine flour, salt, and pepper.
  5. Set Up Dredging Station (Dish 2): Whisk the eggs thoroughly in the second shallow dish.
  6. Set Up Dredging Station (Dish 3): Combine the unsweetened shredded coconut and panko breadcrumbs in the third shallow dish. Mix well.
  7. Coat the Shrimp: Using the 'dry hand, wet hand' technique, first dip each shrimp into the Flour mixture, shaking off excess. Next, dip into the Egg mixture, letting excess drip off. Finally, press firmly into the Coconut/Panko mixture, ensuring full coverage. Place the coated shrimp directly onto the prepared wire rack.
  8. Chill (Crucial Step): Transfer the entire baking sheet to the freezer or refrigerator for 30 minutes. This sets the coating and ensures maximum crispness.
  9. Bake Setup: Lightly mist the chilled, coated shrimp with cooking spray or lightly brush with neutral oil. This aids in browning.
  10. Bake and Turn: Bake for 6–7 minutes. Flip the shrimp using tongs.
  11. Finish Baking: Bake for another 5–8 minutes, or until the coconut is golden brown and the shrimp is cooked through (internal temperature 145°F / 63°C).
  12. Serve: Transfer immediately to a serving platter and serve piping hot with the chilled Zingy Mango Dip.