Serves: 6
Start to Finish: 45 minutes

For Dipping Sauce:

1	14 ounce can mangoes, drained
¼	cup apricot preserves
2	tablespoons lime juice
2	teaspoons minced fresh cilantro
¼	teaspoon crushed red pepper
¼	teaspoon salt
¼	teaspoon black pepper

For Shrimp:

1¼	cups all purpose flour, separated
2	cups sweetened shredded coconut
1	cup panko
2	teaspoons lime zest
1½	teaspoons baking powder
½	salt
¼	black pepper
½	cup light beer
¼	cup canned coconut milk
1	large egg
1	pound peeled and de-veined shrimp
4	cups canola oil

1.  Place all dipping sauce ingredients in a blender and process until smooth, about 30 seconds. Set aside.
2.  Spread half of flour in a shallow dish. Combine coconut, panko, lime zest, salt and pepper in a medium bowl. Whisk together remaining flour and baking powder in another medium bowl. Whisk in beer, coconut milk and egg until smooth.
3.  Rinse shrimp and pat dry. One at a time, coat shrimp lightly with flour, dip in batter and dredge in coconut-panko mixture, pressing to adhere. Place breaded shrimp on rack and dry for 5 minutes.
4.  Heat oil in skillet on medium until shimmering.  Fry shrimp several at a time 2 minutes per side, until crisp and deep golden brown.  Transfer to paper towel lined plate. 
5. Serve hot with dipping sauce.

Per Serving: TBD cal., TBD g fat (TBD g sat. fat), TBD mg chol., TBD mg sodium, TBD mg pot., TBD g carb.