Coconut Shrimp with Mango Chutney

Name: Coconut Shrimp with Mango Chutney
Ingredients: 1 cup unbleached all-purpose flour; 1/2 teaspoon paprika; 1/2 teaspoon Ground white pepper; 1/4 teaspoon cayenne pepper; 1/4 teaspoon table salt; 1/4 teaspoon sugar; 2 large eggs; 1 cup unsweetened shredded coconut; 1 cup panko (Japanese-style bread crumbs); 9 ounces smooth mango chutney (1 jar), or any high quality, such as Major Grey's; 1 pound extra-large shrimp (21 to 25 count), peeled and deveined; 3–4 cups vegetable oil, for frying; 1 lime, cut into wedges

Coconut Shrimp with Mango Chutney was pinched from <a href="http://www.cooksillustrated.com/recipes/2059-coconut-shrimp-with-mango-chutney" target="_blank">www.cooksillustrated.com.</a>

INGREDIENTS

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1 cup unbleached all-purpose flour

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1/2 teaspoon paprika

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1/2 teaspoon Ground white pepper

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1/4 teaspoon cayenne pepper

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1/4 teaspoon table salt

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1/4 teaspoon sugar

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2 large eggs

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1 cup unsweetened shredded coconut

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1 cup panko (Japanese-style bread crumbs)

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9 ounces smooth mango chutney (1 jar), or any high quality, such as Major Grey's

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1 pound extra-large shrimp (21 to 25 count), peeled and deveined

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3–4 cups vegetable oil, for frying

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1 lime, cut into wedges

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