Coconut Shrimp with Honey Mango Chile Sauce

Ingredients

• 8 oz jumbo shrimp, peeled, deveined, tails on

For breading:

• 1/2 cup flour
• 1/2 cup cornstarch
• 2 tbsp Lane’s BBQ Chile Lime Seasoning
• 2 large eggs
• 2 tbsp Pilsner beer
• 1 cup (3-4 oz) sweetened coconut flakes
• 1/2 cup Panko bread crumbs

For the Honey Mango Chile Sauce:

• 1/2 cup Heat Maverick’s Where Did the Mango Man-Eater Hot Sauce
• 1/2 cup Reida Farm Wildflower Honey
• 1/2 cup (1 stick) unsalted butter
• 4 tsp garlic, grated on microplane
• 2 tsp ginger, grated on microplane

Instructions

Place a wood chip smoker box on the deflector plate of the Napoleon P500RSIB-3, and fill pecan wood chips. Turn the burner on high.

Place 1 cup sweetened coconut flakes on a small sheet pan and place the pan on the grill, opposite the smoker box. Smoke/toast for about 30-45 minutes, until slightly browned and slightly dried out. Remove from the grill.

Meanwhile, combine the Honey Mango Chile Sauce ingredients in a 8” skillet. Place on the side burner of the Napoleon. Bring to a simmer then reduce heat to medium. Cook for about 5 minutes. Remove and cool at room temperature.

Set up for the three stage breading process.

Combine the flour, cornstarch and Lane’s BBQ Chile Lime Seasoning in a medium sized bowl. Whisk well to combine.

Combine the eggs and beer in a second bowl. Whisk well to combine.

Combine the smoked coconut flake and panko in a third bowl. Mix well.

Dredge your shrimp in the flour/cornstarch mixture, then dip in the egg wash. dredge in the flour mixture once again, then back to the egg wash. Transfer to the coconut/panko and press to coat the shrimp on all sides. Transfer to a sheet pan. Repeat until all shrimp are breaded.

| You might also enjoy: Chimichurri Grilled Shrimp Bowls

Fill a Finex Dutch oven about half full of vegetable oil and preheat on the side burner. Stabilize the oil temperature at 350ºF (check with an instant read digital thermometer).

| You might also enjoy: Smoked Fried Truffalo Wings

Fry the shrimp, working in batches of about 5-6 shrimp, for about 90 seconds, until golden brown and over 135ºF. Immediately after removing from the oil, transfer to a cooling rack and season with salt.

Serve the coconut shrimp with the Honey Mango Chile Sauce for dipping.