Recipe

Step 1: Line a baking sheet with parchment paper.

Step 2: Toss salsa ingredients in a bowl, seasoning with salt to taste. Cover and refrigerate until ready to serve.

Step 3: Season shrimp with salt and pepper. Combine flour, garlic powder, and cayenne pepper in a shallow dish; beat egg in a separate dish; in a third dish, combine coconut, almond meal, and panko.

Step 4: Dredge shrimp first in flour mixture, shaking off excess, and then dip in egg. Dredge in coconut mixture, gently shaking off excess.

Step 5: Thread 3 shrimp per skewer. Place skewers on the prepared baking sheet and refrigerate 1 hour.

Step 6: After shrimp have chilled, preheat oil in a large, heavy pot over medium-high heat. Once oil reaches 350°F, gently drop skewers into pot and fry about 6-8 minutes, or until golden. Drain on a paper towel and season with salt and pepper to taste. Serve warm, with mango salsa on the side.

Reprinted with permission from Matt Armendariz’s On A Stick! (2011 Quirk Books).