Step 1

For the mango sauce: Add the mango, lime juice, honey, sriracha, coconut extract and garlic to a food processor.

Step 2

Season with a pinch or two of salt and process until blended into a puree. Cover sauce and set aside.

Step 3

Peel and devein shrimp before beginning. Leave tails on. Note that shrimp should be lightly damp before beginning, if it is dry toss with 1 - 2 Tbsp water (this ensures that the flour will stick later on).

Step 4

Pour vegetable oil into a 12-inch (and deep) saute pan or a pot and heat to 350 degrees over medium heat. While oil is coming up to heat prepare the shrimp (monitor temperature of oil while doing so).

Step 5

Pour flour into one shallow dish. Season with salt and pepper (I use 1 tsp salt and 1/2 tsp pepper), whisk.

Step 6

In a second shallow dish, whisk eggs until yolk and white are well blended.

Step 7

In a third dish, toss together coconut and panko.

Step 8

Working with one shrimp at a time and holding it by the tail end, dredge shrimp in flour coating on all sides but the tail. Tap or gently shake excess flour off.

Step 9

Then transfer to egg and coat on all sides but the tail, lift and let excess egg run off.

Step 10

Transfer shrimp to shredded coconut mixture, scoop some of the mixture over the shrimp then press to get the mixture to stick well on both sides.

Step 11

Align prepared shrimp on an 18 by 13-inch baking sheet, repeating process until all of the shrimp are coated.

Step 12

Fry 9 shrimp at a time in 350 degree oil about 2 minutes until cooked through and golden brown, turning once halfway through to brown evenly.

Step 13

Use a spider or tongs to remove shrimp and transfer cooked shrimp to paper towel lined baking sheet to drain. Season lightly with salt and pepper.

Step 14

Repeat process with remaining shrimp. Note that shrimp can be kept warm in oven on (unlined) baking sheet at 200 degrees for up to 10 minutes.

Step 15

Serve warm with mango sauce (I serve mango sauce in small individual dipping bowls).