2 large fresh unripe mangoes, peeled, pitted, cut in cubes, for salsa1 to 2 large organic tomatoes, washed, cut in cubes, for salsa1 large red onion, diced, for salsa1 Tablespoon fresh cilantro, chopped, for salsa1 fresh lime, for salsa2 teaspoons sea salt, divided, use 1 teaspoon for salsa, rest for shrimp coating2 teaspoons freshly ground black pepper, divided use 1 teaspoon for salsa, rest for shrimps12 pieces large fresh tiger shrimps (uncooked), peeled, deveined, remove heads, tails intact¾ cup all purpose flour, to coat shrimps1 teaspoon garlic powder½ teaspoon red pepper flakes1 large egg¾ cup unsweetened coconut flakes½ cup Panko (Japanese) bread crumbs or use regular bread crumbs1/3 cup vegetable oil1 to 2 fresh lemons, sliced, to sprinkle on cooked shrimp12 pieces long cocktail picks or bamboo skewer (pre-soak skewers for 20 minutes)
Toss salsa ingredients in a medium-sized bowl. Season with salt and pepper. Cover and refrigerate until ready to serve with the coconut shrimp.
Season shrimp with salt and pepper. Combine flour, garlic powder, and red pepper flakes in a shallow dish. Beat egg in a separate small bowl. In a third dish, combine coconut and Panko bread crumbs.
Dredge shrimp first in flour mixture, and then dip in egg. Roll the shrimps in coconut mixture, gently shaking off excess.
Place shrimps coated with mixture in the refrigerator for about 30 minutes, covered loosely with wax or parchment paper.
After shrimp have chilled, preheat oil in a large skillet over medium-high heat. Once oil reaches 350 ° (if using a thermometer), in about 2 to 3 minutes, gently drop coated shrimps into skillet and pan fry about 6 to 8 minutes, or until cooked and outer coating is golden. Turn shrimps around for even browning. Drain shrimps on a paper towel or parchment paper. Serve crisp and warm, with mango salsa on the side. Serve with slices of lemon and sprinkle on shrimps at table side.
To serve: thread the cooked shrimps in long cocktail picks or pre-soaked bamboo skewers for guests to easily pick up.