Shrimp:
Heat a pan over medium heat. Grill the coconut for 1 minute or until it starts to brown.
Add the fennel seeds, coriander seeds, peppercorns, and saffron.
Grill for 1-2 minutes. Let cool in a bowl, then grind in a coffee grinder.

Mix the shrimp with the ground mixture and add the oil.
Mix well and let marinate for 30 minutes, then season with salt.

Preheat the oven to 450 F (230 C).
On a baking sheet lined with a silicone mat, spread the shrimp in a single layer and cook for 3-4 minutes or until they are pink and curled.
Let cool.

Mango Salad:
Combine the salad and basil.
Cut the mango and cucumber into strips using a peeler.
Mix the strips and red onion slices with the salad and set aside.

Sauce:
Whisk all the ingredients together.

Arrange the shrimp on the salad and drizzle with sauce.