1 lb (500 g) raw shrimp (16/20 count) peeled and deveined
1/4 cup (60 mL) all-purpose flour
1/2 tsp (2 mL) garlic powder
1/4 tsp (1 mL) salt
Pinch cayenne pepper
2 eggs, lightly beaten
1/3 cup (75 mL) Blue Dragon Thai Sweet Chilli Sauce
1/3 cup (75 mL) shredded unsweetened coconut
1/3 cup (75 mL) panko breadcrumbs
1 tbsp (15 mL) chopped fresh cilantro
Vegetable oil, for frying
2 cups (500 mL) cooked long-grain rice
1/2 cup (125 mL) finely chopped mango
1/4 cup (60 mL) finely chopped fresh cilantro
1/4 cup (60 mL) finely chopped red onion
2 tsp (10 mL) lime zest
Toss together shrimp, flour, garlic powder, salt and cayenne pepper. Beat eggs with 1 tbsp (15 mL) Blue Dragon Sweet Chilli Sauce; toss with shrimp. Shake off excess.
Toss together coconut, breadcrumbs and cilantro; toss with shrimp until well coated. In saucepan, heat oil over medium heat to 350°F (180°C). Fry shrimp in batches for 3 or 4 minutes or until golden brown and cooked through.
Combine rice, mango, cilantro, onion and lime zest.
Serve Coconut shrimp with remaining Blue Dragon Sweet Chilli Sauce for dipping, lime wedges and Tropical Rice.