• 1 cup finely chopped mango
• 2 tablespoons Asian fish sauce (nam pla)
• 1 tablespoon fresh lime juice
• 2 tablespoons brown sugar
• 1 teaspoon chopped jalapeno
• 1 tablespoon finely chopped red onion
• 1 teaspoon minced garlic
• 1/4 cup chopped fresh cilantro , plus additional for garnish

• 1 pound large shrimp , peeled and deveined
• 1 teaspoon kosher salt , plus additional
• 2 cups unsweetened coconut flakes
• 2 tablespoons all-purpose flour
• 2 large egg whites , lightly whisked
• Vegetable oil , for frying

To make sauce: In a medium bowl, combine mango, fish sauce, lime juice, brown sugar, jalapeño, onion, garlic and cilantro. Stir until sugar is dissolved; set aside.

To prepare shrimp: Rinse and pat dry; sprinkle with salt. In a small bowl, mix together coconut and flour; spread onto a large plate. Dip each shrimp into egg whites, then roll in the flour mixture to coat thoroughly.

In a 9-inch frying pan over high heat, add about 1 inch oil. When oil is sizzling, carefully add 2 or 3 shrimp at a time and cook until coconut is golden brown, 1 1/2 to 2 minutes per side. Remove shrimp with a slotted spoon and transfer to a plate lined with a paper towel. Sprinkle shrimp with additional salt while still hot. Serve warm with mango sauce; garnish with cilantro.