Shrimps	g
Coconut Flakes	g
Panko Bread Crumbs	g
All-Purpose Flour	tbsp
Sesame Seeds	tbsp
Sweet Paprika Powder	tsp
Salt & Pepper to taste
Olive Oil
Mango Guacamole
Mango
Avocado
Garlic Clove
Lime Zest	tsp
Lime Juice	tbsp
Fresh Thai Basil	g
Salt & Pepper to taste

1. Preheat the oven to 180 ºC and prepare a baking sheet with parchment paper.
2. Peel and devein the shrimps and pat dry. In a medium bowl, whisk the eggs, add the shrimp and toss well to coat. To a medium-sized bowl, add the coconut, panko, flour, sesame seeds, paprika, and a pinch each of salt and pepper. Stir to combine.
3. Remove each shrimp from the egg, and dredge through the crumbs, pressing gently to adhere. Place on the prepared baking sheet. Repeat until all the shrimp have been breaded and place on the baking sheet.
4. Lightly brush the shrimps with olive oil and bake for ca. 12-15 minutes until crispy and golden brown.
5. Meanwhile, peel the mango, remove the pit, and cut into 1 cm cubes. Halve the avocados, remove the core and peel. Peel the garlic clove. Wash the Thai basil leaves, shake dry and pluck the leaves from the stem.
6. Place the avocados, garlic clove, Thai basil, lime zest and lime juice in the food processor and blend until smooth. Season with salt and pepper. Add the mango cubes and mix.
7. Serve the shrimps with mango guacamole for dipping.

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