Guests will love the flavorful pairing of succulent spiced shrimp with a dipping sauce that features refreshing tropical flavors. Leave tails on shrimp to give guests a handle to hold onto for eating.

Coconut Curry Shrimp with Mango Dipping Sauce

Cut mango into chunks. Place mango chunks, mayonnaise, cream cheese, honey, ginger, lime juice and sriracha in a blender or food processor. Cover and blend or process until smooth. Strain mixture. Cover and chill until serving time.

Preheat oven to 375°F. Place a rack on a baking sheet and lightly coat with nonstick spray. In a shallow dish, combine coconut, bread crumbs, curry powder, cilantro and salt. Place flour in another shallow dish.

Rinse shrimp; pat dry with paper towels. Dip shrimp into flour until coated. Dip flour-coated shrimp into beaten egg white and then into coconut mixture, coating well. Place shrimp on rack on baking sheet. Bake for 8 to 10 minutes or until shrimp are cooked through. Arrange shrimp on serving platter. Spoon dip into serving bowl. If desired, garnish with cilantro.