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June 12, 2022

Chef Tom fires up the Napoleon Phantom 500 for Coconut Shrimp! Breaded in smoked coconut, then fried on the side burner, these coconut shrimp are served along side a scratch-made honey mango chile sauce for dipping.

► FULL RECIPE: (atbbq.com/thesauce/recipes/coconut-shrimp-honey-mango-chile-sauce)
RECIPE COOKED ON: (atbbq.com/grills-and-smokers/pellet-grills/yoder-smokers-ys640s-pellet-grill-with-acs.html)
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