Coconut Shrimp with Mango Horseradish

• 1 cup unsweetened shredded coconutcoconut
• 1 1/2 cups panko (Japanese breadcrumbs), slightly crushedpanko
• 1 cup diced mango, fresh or frozenmango
• 1 tablespoon granulated sugarsugar
• 1 teaspoon Srirachasriracha
• 1/4 cup horseradishhorseradish
• 1 1/2 cups lager beerbeer
• 2 cups all-purpose flourflour
• 1 tablespoon baking powderbaking-powder
• 1 teaspoon Cajun spice
• 1 egg yolkegg
• 8 cups vegetable oilvegetable-oil
• 1 cup seasoned all-purpose flourflour
• Salt and ground white peppersalt-and-pepper
• 2 dozen shrimp, 21 to 25 count, peeled and deveined shrimp, tail onshrimp

1. 01For the breading: In a small bowl, blend the coconut and panko and hold at room temperature until breading.
2. 02For the sauce: In a medium saucepan over medium-high heat, cook the mangos with 1/4 cup cold water and the sugar until the mangos have started to break down, stirring throughout. This should take 10 to 12 minutes. Next, add the Sriracha and continue to cook for 5 minutes. Remove from the heat and puree in a food processor or blender. Then add the horseradish. Serve or hold.
3. 03For the beer batter: In a medium mixing bowl, blend the lager, flour, baking powder, Cajun spice and egg yolk with a whisk; the batter should be thick like pancake batter consistency. If additional flour or liquid is needed, add and whisk again and hold cold until breading.
4. 04For the shrimp: Heat the oil in a deep-fryer to 325 degrees F. Season the flour with salt and pepper. Lightly coat the shrimp, excluding the tails, with the seasoned flour, then dip in the beer batter. Evenly coat with the coconut breading, and repeat the process until all the shrimp have been dressed.
5. 05Carefully place the shrimp in the fryer and cook until golden brown. Repeat the process until all the shrimp have been cooked. Serve with the mango sauce.

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