• Preheat oven to 425 degrees.
• In a medium bowl, mix together coconut flakes, panko, salt, and cayenne pepper. Taste and adjust seasonings per preference. Prepare a "dipping station" with one bowl flour, another bowl whisked eggs, and a final bowl of the coconut/panko mixture.
• One by one, dust shrimp in flour. Next, dredge shrimp in egg mixture. Lastly, firmly press shrimp into coconut mixture until well coated.
• Place shrimp onto a lined sheet pan and bake for 8-10 minutes, or until shrimp is done and beading is crisp and golden. Once out of the oven, add fresh lime zest.

Mango Dipping Sauce

• Add all sauce ingredients to a small pan and bring to a light simmer, stirring occassionally.
• Once mango is tender enough to smash with a spatula, remove from heat.
• Let mixture cool severl minutes before transferring to a blender or food processor.
• Blend until smooth.