Coconut Shrimp with Mango Habanero Sauce Recipe

Add the coconut to a food processor and pulse ten times then place it in a shallow bowl.

In tall cup, whisk together the egg, ½ cup flour, club soda and baking powder and put the remaining flour in a second shallow bowl.

Skewer the shrimp onto the skewers leaving the top 1-inch of shrimp unskewered then roll in the flour, dip in the batter, and roll in the coconut before placing on a baking sheet lined with parchment paper.

Place the shrimp in the freezer for 20 minutes then heat up a dutch oven with 3-inch oil to 350 degrees F and fry the shrimp for 2 to 3 minutes until golden brown.