Coconut Lime Shrimp W/ Mango Jalapeno Dipping Sauce

I was looking for recipes to use up the jalapeños I'm growing, plus the mangoes, shrimp, and limes that I had on hand. I found this one, hope you enjoy it as much as we did. We did fry them, but they can also be baked in a 475°F oven and still come out crispy.

• Ready In: 35 mins
• Serves: 4

Ingredients

• for shrimp

• 16  jumbo shrimp (shelled and deveined)
• 1⁄2-1  cup canola oil
• 2  cups  coarsely crushed tortilla chips
• 7  ounces  shredded coconut
• 1  cup flour
• 6  ounces beer (like corona)
• 1  tablespoon  freshly squeezed lime juice
•  salt, to taste
•  cayenne pepper, to taste

• for sauce

• 1  large  ripe mango, diced
• 4  jalapenos, seeded and chopped
• 2  tablespoons canola oil
• 1  tablespoon rice or 1  tablespoon red wine vinegar
• 1  pinch cumin (to taste)
• 1⁄2 sweet onion, diced
• 1  orange, juice of
•  salt and pepper, to taste
•  hot sauce, to taste (or tabasco sauce)

Directions

1. Make the sauce first.
2. In a food processor or blender, mix all ingredients until blended.
3. For shrimp.
4. Crush Tortilla Chips until coarsely ground and mix with shredded coconut.you can use a processor if you have one.
5. Place mixture on plate and set aside.
6. In a bowl, whisk flour, beer and lime juice until blended and lump free.
7. Butterfly each shrimp by cutting down it's center.
8. In a skillet, heat canola oil.
9. Dip shrimp in beer batter and press each side in coconut mixture until heavily coated.
10. Place shrimp in hot oil and cook for 3-5 minutes on each side.
11. Cook in batches if the shrimp are very large.
12. Remove shrimp from oil and drain on paper towel to remove excess oil.
13. Or bake--.
14. Spray a pan with non stick spray, place in 475°F oven and bake for 6 minutes per side.
15. Fried or bakes, serve them with the mango jalapeño dipping sauce.