Kokos-lime stekt räkor med eldig mango-persika jalapeño sås.

👩‍🍳 Gör så här

1. 1
   In a bowl combine the mango, peach, jalapeño, sweet thai chili sauce, basil, lime juice, pinch of cayenne and pinch of salt. Give it all a good stir, taste and adjust as needed. If desired you can place the sauce in a blender and puree until you have a smooth sauce. I like mine chunky though. Store in the fridge until the shrimp is ready.
2. 2
   In a medium bowl combine the Panko, shredded coconut, flour, crushed red pepper, lime zest, salt and pepper.
3. 3
   In another smaller bowl whisk together the eggs and butter milk.
4. 4
   Dip the shrimp into the eggs and then dredge the shrimp through the Panko mixture, pressing gently to adhere. Place the shrimp on a plate and repeat with the remaining shrimp.
5. 5
   Add enough canola oil or coconut oil to cover the bottom of a large heavy bottom skillet and heat to 350 degrees F, or medium heat. Fry the shrimp in batches flipping after 1-2 minutes or until lightly golden. Place the shrimp on a paper towel lined plate, repeat with the remaining shrimp.
6. 6
   Serve the shrimp warm with the fiery mango-peach jalapeño sauce.