Crispy Coconut and Plantain Shrimp with Tropical Salsa

Make the sauce: Purée mango in food processor or blender and pour into a medium bowl. Stir in the papaya, chile, cilantro, lime juice, onion, and 1/4 teaspoon each of the salt and pepper and set aside at room temperature.

Make the shrimp: Heat oil in a 4-quart Dutch oven fitted with a deep-fat thermometer over medium-high heat to 350 degrees F. Whisk the coconut milk, egg, and remaining pepper in a small bowl. Place the coconut and plantain chips in the bowl of a food processor and pulse until both are very finely chopped. Transfer to a medium bowl and stir in the panko and remaining salt. Place flour into a large plastic food-storage bag. Add shrimp, seal bag, and shake to coat. Dip shrimp, one at a time, in coconut milk mixture, then into crumb coating. Fry 6 shrimp at a time, 2 minutes per batch, until golden, maintaining oil temperature at 350 degrees F. Remove with a slotted spoon and drain on a wire rack. Fry remaining shrimp in 3 batches. Serve at room temperature with the prepared sauce.