Directions

1. Dipping Sauce:

2. Combine the thawed mango, peach preserves, lime juice, salt, and pepper.

3. Stir in the minced cilantro, shallot, and jalapeño.

4. Season the sauce with salt and pepper to taste. In a blender, and Blend until smooth

5. Set aside for serving. The sauce can be refrigerated for up to 1 day.

6. Shrimp Preparation:

7. Adjust the oven rack to the middle position and preheat the oven to 200 degrees Fahrenheit.

8. Line a rimmed baking sheet with parchment paper.

9. Line a wire rack on another rimmed baking sheet with a triple layer of paper towels.

10. Breading the Shrimp:

11. Spread ⅔ cup of flour in a shallow dish.

12. Combine the shredded coconut, panko bread crumbs, lime zest, salt, and pepper in a second shallow dish.

13. In a medium bowl, whisk the remaining ⅔ cup of flour, baking powder, cayenne pepper, beer, coconut milk, and egg until smooth.

14. Pat the shrimp dry with paper towels and season with salt and pepper.

15. One shrimp at a time, dredge it in flour, dip it into the batter, drip excess back into the bowl, and coat it with the coconut-panko mixture. Gently press to adhere.

16. Arrange the breaded shrimp on the parchment-lined baking sheet.

17. - Refrigerate for at least 20 minutes or up to 2 hours. Chilling helps the coating adhere and prevents it from falling off during frying.

18. Frying the Shrimp:

19. Add peanut or vegetable oil to a Dutch oven until it measures about 2 inches deep.

20. Heat the oil over medium-high heat to 350 degrees Fahrenheit.

21. Add one-third of the shrimp to the hot oil, one at a time, to prevent sticking.

22. Fry the shrimp, stirring gently to prevent them from sticking together, until golden brown, for approximately 1½ to 2 minutes.

23. Adjust the burner, if necessary, to maintain the oil temperature between 325 and 350 degrees Fahrenheit.

24. Transfer the fried shrimp to the prepared wire rack using a wire skimmer or slotted spoon.

25. Keep the cooked shrimp warm in the preheated oven.

26. Return the oil to 350 degrees Fahrenheit and repeat the frying process with the remaining shrimp in two batches.

27. Serving:

28. Arrange the crispy coconut shrimp on a serving platter or coconut for a more aesthetically pleasing final product.

29. Serve alongside the mango-peach dipping sauce.

30. Optionally, garnish the platter with fresh cilantro or mint leaves and lime wedges for an extra presentation touch.