Crunchy on the outside, tender on the inside, this main dish pairs well with the tart mango sauce. PREP: 30 minutes COOK: 3 minutes SERVES: 8 INGREDIENTS 2 medium mangoes, peeled, pitted, and chopped 2 Tbsp. fresh lime juice 2 Tbsp. Fresh Thyme honey 1 tsp. grated fresh ginger ¼ tsp. Fresh Thyme organic curry powder Fresh Thyme canola oil or peanut oil for deep-fat frying 24 uncooked jumbo shrimp in shells; thawed if frozen 3 Fresh Thyme large egg whites, lightly beaten 11⁄3 cups Fresh Thyme organic unsweetened shredded coconut 3 Tbsp. Fresh Thyme cornstarch 2 tsp. Fresh Thyme organic cane sugar ½ tsp. Fresh Thyme fine sea salt Crushed red pepper, for garnish Lime wedges, for serving INSTRUCTIONS 1. For sauce, place mango fruit in a blender. Add lime juice, honey, ginger, and curry powder. Cover and blend until smooth; set aside. 2. In a heavy 3-qt. saucepan or deep-fat fryer, heat 2 to 3 inches of oil to 325°F over medium heat. 3. Peel and devein shrimp, leaving tails intact. Rinse and pat dry with paper towels. 4. In a small shallow dish, place egg whites. In a second shallow dish, combine coconut, cornstarch, sugar, and salt. Dip each shrimp into egg whites, then coat with coconut mixture. 5. Using a slotted spoon, carefully add shrimp in batches to hot oil. Fry 2 minutes or until shrimp are opaque and coconut is golden. Use a spoon to transfer shrimp to paper towels to drain. Sprinkle with crushed red pepper. Serve shrimp with mango sauce and lime wedges. Each serving contains: 185 calories, 9 g fat, 4 g saturated fat, 0 g trans fat, 71 mg cholesterol, 422 mg sodium, 18 g carbohydrates, 2 g fiber, 13 g sugar, 9 g protein. Daily values: 13% vitamin A, 24% vitamin C, 3% calcium, 3% iron. with mango sauce C c nut Shrimp 024-027 Tropical Flavor_02.11.indd 27 2/11/19 4:35 PM