Ingredients:

• 10-12 large fresh or frozen shrimp ½ cup regular white flour
• 1 tsp baking powder
• ¼ tsp salt
• 1 tsp MyOlive Harissa Olive Oil
• 1 egg
• ⅓ cup ice water or cold water
• ½ cup dry shredded unsweetened coconut (baking-type)
• 1 cup coconut oil Saunce
• 1 large ripe mango
• 1 canned pineapple ring
• 3-4 Tbsp Sweet Thai Chili Sauce
• 3 Tbsp MyOlive Mango Whole Fruit Balsamic Vinegar

Directions :

Sauce:

• Peel and dice mango into chunks.
• Combine with pineapple ring and puree in blender until smooth.
• With a mixer on high speed, beat until thoroughly combined.
• Add desired amount of chili sauce and mango balsamic, mix to combine and chill.
  
  

Shrimp:

• Remove shells from shrimp.
• Leave tails on for easier cooking and serving, set aside.
• Make the batter by mixing flour, baking powder and salt.
• Crack the egg into the dry mixture, add the water, stir to break up the yolk and form a fairly smooth batter.
• Spread coconut over a plate or other dry surface and set batter bowl aside.
• Holding shrimp by tail, dip in batter, then in coconut and place on dry plate.
• Pour oil in frying pan that is at least 1 inch deep.
• Set over medium-high to high heat.
• To test the temperature, drop a small amount of batter into the oil and see if it sizzles.
• Drop shrimp into pan, reduce to medium and cook quickly, about 20 seconds per side in order to not burn coconut.
• Turn with tongs.
• Remove shrimp from oil after they are a light golden brown and drain on a piece of parchment paper.
• Serve with chili- mango sauce.