Steps

1. Heat the oil in a small saucepan over medium-low flame. Add the ginger, chile pepper, coriander and ancho chile powder and cook, stirring often, for 5 minutes.
2. Add the remaining mango-chile sauce ingredients and simmer for 10 minutes. Set aside to cool somewhat.
3. Puree the sauce in a blender until smooth, adjust seasoning and set aside.
4. Season the shrimp with salt and cayenne pepper. Place the flour, eggs and coconut flakes in separate bowls. Coat each piece of shrimp first in the flour, then the egg and finally the coconut. Set the coated shrimp on a rack on a baking sheet and refrigerate for 30 minutes.
5. Heat the clarified butter or oil in a sauté pan over medium-high heat. Working in two batches, place shrimp in the pan slit-side up and cook until light brown, about one minute. Turn them over and cook for another minute. Remove shrimp to a paper-towel-lined plate and hold them warm while you fry the second batch.
6. Pour a small pool of sauce into the middle of each serving plate, place some of the shrimp over the sauce and serve immediately.

Notes

This great recipe comes from a group of culinary students of mine who designed a “Floribbean” menu. It’s a great appetizer to serve at summer parties and barbecues and perfectly elicits visions of a subtropical sun.