Coconut Shrimp with Mango Dipping Sauce

INGREDIENTS

• :
• 1 pound extra-large shrimp (21 to 25 count), peeled and deveined
• 1 cup all-purpose flour
• ½ teaspoon paprika
• ½ teaspoon ground white pepper
• ¼ teaspoon cayenne pepper
• ¼ teaspoon table salt
• ¼ teaspoon sugar
• 2 eggs
• 1 tablespoon water
• 1 cup unsweetened shredded coconut
• 1 cup panko bread crumbs
• 1 to 2 quarts vegetable oil, for frying
• 1 cup frozen mango chunks, thawed
• 1 cup mayonnaise
• ¼ cup fresh cilantro leaves
• 2 tablespoons honey
• 1 teaspoon lemon juice
• 6 to 8 drops Sriracha sauce (add more if you like it a bit more spicy)