Coconut Shrimp with a Mango Dipping Sauce

• 2 lbs. shrimp- peeled and deveined
• 1/2 C tapioca flour
• 1/4 tsp sea salt
• 2 eggs
• 2 T water
• 3 C unsweetened coconut flakes
• avocado oil for frying
• 2 C mango chunks (if champagne mangoes are available use those, they will give you the best flavor)
• 1/4 C pineapple tidbits
• 1/4 C coconut aminos
• 1/2 tsp garlic powder
• 1/2 tsp ginger powder

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1. Pat the shrimp dry with a paper towel and sprinkle with the sea salt. Set up a breading station with three bowls. In the first bowl add the tapioca flour, in the second bowl whisk the eggs with the water, in the third bowl add the coconut flakes.
2. Start with the shrimp in the tapioca flour and move through the next two stations. It’s best to only do a couple of shrimp at a time. After you remove them from the coconut station, set them on a clean plate for frying. Make sure to have all the shrimp breaded before starting to fry.
3. In a large pan on medium heat, add the avocado. Once your oil is hot start adding a few shrimp, making sure to not overcrowd the pan. When the shrimp are golden brown on one side flip them over and cook the other side until golden brown. Remove the shrimp from the pan and set them on a cooling rack. Repeat this process until all the shrimp are cooked.
4. For the mango sauce, add the mango chunks, pineapple, coconut aminos, garlic powder, and onion powder in a high-speed blender or mason jar wide enough to fit an immersion blender.
5. Blend everything until smooth and serve with the coconut shrimp.