Coconut Shrimp with Spicy Mango Sauce

Directions

1. To prepare sauce, heat a small sauce pan over medium high. Add 1 tsp oil to the pan and swirl to coat. Add onion, ginger, and garlic and saute 3 minutes, stirring. Add nectar and unseeded pepper and bring to a boil. Cook 10 minutes or until reduced to 3/4 cup. Remove from heat and stand 10 min. Place mixture in blender and process till smoother. Stir in juice and salt. Cool.
2. Peel and devein shrimp leaving tails on.
3. Place coconut in food processor and pulse a few times until finely chopped. Add panko and pulse to combine. Place coconut mixture in a shallow dish. Place egg whites in a shallow dish. Sprinkle shrimp evenly with 1/2 tsp salt. One at a time, dredge shrimp in corn starch, shaking off excess, dip in egg whites, then dredge in coconut/panko mixture and place on a staging plate.
4. Heat a large nonstick skillet over medium high, add 2 tsp of canola oil and swirl. Add 6-8 shrimp to the pan and coat tops of shrimp with cooking spray. Cook shirmp about 2 minutes on each side until done. Repeat procedure 3 times with remaining oil and shrimp.
5. Serve shirmp with Mango sauce for dipping on the side.