Coconut Shrimp with Fiery Mango Sauce

This was a total blog win! Unfortunately, the main picture's not that great...I probably should've gotten one without the mango sauce, or with the mango sauce more artfully dribbled on. In any case, the shrimp turned out great and the sauce was awesome. We ended up pouring it all over the ho-hum rice we made to go with it.
I made this recipe with medium sized shrimp, but I'd recommend using the larger kind so that you don't have to do as much battering and frying. Also, this make a ton of sauce...like 1.5 cups...so just be ready. Like I said, the sauce was awesome, and probably would be good on pork or chicken if you save it.

Ingredients
~1/2 pound of shrimp, peeled and deveined, but leave tails on (or just buy the frozen kind like I did that comes peeled and deveined)
-2/3 C shredded, flaked coconut
-2/3 C panko
-1/3 C cornstarch
-3 egg whites
-2.5 T canola oil
-1 T EVOO
Sauce
-1 can mango nectar
-2/3 red onion, diced
-2 cloves garlic, diced
-2 T fresh ginger, diced
-2 T diced jalepenos (less if you don't like spicy)
-2 T fresh lime juice

Steps
(The recipe called for you to pulse your coconut and panko in a food processor...I didn't do this, but you can if you want)
1. Saute your onion, garlic, and ginger with EVOO in a medium sized sauce pan.
2. Add mango nectar and pepper, bring to a boil. To reduce, let boil uncovered for about 12 minutes.
3. Remove sauce from heat, let sit for 10 minutes. Then blend sauce in a blender or food processor, stir in lime, set aside.

4. Mix coconut and panko in a shallow bowl. Also put cornstarch in a small, shallow bowl, and do the same for egg whites. (I've pasted a pic of my "working station set-up" below.)

5. Working with one shrimp at a time, dip the shrimp in the cornstarch, then egg whites, then coconut mixture. Once you've battered all your shrimp you can fry them up.
6. To fry: heat a large skillet (I used a wok) to medium with 2 T canola oil. Add as many shrimp as you can to pan (I did two batches), and cook for about 2.5 minutes or until browned on one side. While shrimp are cooking, spritz the tops with cooking spray. Carefully flip shrimp over (I highly recommend using tongs), and cook for another 2.5 minutes.

7. Transfer shrimp to a plate covered with paper towels, and repeat with remaining shrimp.
8. Serve shrimp with sauce on top or on the side.