I rarely cook seafood. I am trying to work on that, especially since we live on the Gulf Coast. Shrimp coated in a crispy coconut panko breading paired with a warm strawberry dip makes an amazing combination. It sounded a bit odd at first, but definitely works.
If you aren’t using an immersion blender to smooth the dip, make sure to finely chop the onion, pepper, and strawberries. Increase the amount of chipotle for a spicier dip. The original recipe called for sweetened coconut, but I used unsweetened to cut down on the sugar a bit. Use whichever you prefer. Make sure the oil is thoroughly heated before adding the shrimp. They fry quickly, so be careful not to overcook.