Directions:
Heat 3 tbsp vegetable oil in a large frying pan over medium heat. Sauté chopped onion until golden brown. Add minced garlic, red chili flakes, fresh basil, soy sauce and lime juice. Add mango and cook until warm. Remove from heat and sprinkle with coconut. Cover to keep warm.
Meanwhile, heat another skillet with 4 tbsp vegetable oil. Place 1 cup House-Autry Medium Hot Breader on a piece of waxed paper. Dredge shrimp in breader until well coated. When oil is hot, carefully add breaded shrimp and cook until shrimp turns opaque, 4-5 minutes.
Serve shrimp over steamed rice and top with mango mixture.
