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1 tablespoon butter
1/2 cup chopped onions
1/2 teaspoon plus a pinch of salt
2 cups small diced mango
1/2 cup white vinegar
1/4 cup sugar
1/2 cup cornstarch plus 1 tablespoon cornstarch
2 tablespoons water
2/3 cup of flour
1 large egg, beaten
1 cup finely grated fresh coconut
1 cup ice-cold soda water
1 pound large shrimp, peeled, deveined and tail on
1 1/2 tablespoons Emeril’s Original Essence
1 tablespoon cilantro, finely chopped

1. In a saucepan over medium heat, melt the butter and add the onions.
2. Season with a pinch of salt and cook, stirring, for two minutes.
3. Add the mango and continue to sauté for 2 minutes.
4. Add the vinegar and the sugar and bring the mixture to a boil.
5. In a small bowl, combine 1 tablespoon of the cornstarch with the 2 tablespoons water and whisk until smooth.
6. Stir the slurry into the mango mixture and bring the mixture back to a boil.
7. Continue to cook for 4 minutes, or until thickened, stirring constantly.
8. Remove from the heat and cool completely before serving with the coconut shrimp.
9. Store in an airtight container until ready to use.
10. If refrigerated, warm slightly before serving.
11. Preheat the fryer to 350ºF.
12. In a medium mixing bowl, combine the flour, remaining 1/2 cup cornstarch, egg, coconut and soda water.
13. Mix well to make a smooth batter.
14. Season with the remaining 1/2 teaspoon of salt.
15. Pat shrimp dry and season the shrimp with 1 tablespoon of the Essence.
16. Holding the tail of the shrimp, dip in the batter, coating completely.
17. Fry the shrimp in batches until golden brown, 4 to 6 minutes.
18. Remove and drain on paper towels.
19. Season with the remaining 1/2 tablespoon of the Essence.
20. Spoon some of the Mango Chutney onto the center of each plate.
21. Lay the shrimp around the chutney and garnish with the cilantro.
22. Serve immediately.