Crispy Coconut Shrimp with Mango Salsa

Name: Crispy Coconut Shrimp with Mango Salsa
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Cuisine: Tropical
Ingredients: 1 pound raw large shrimp, peeled and deveined; 1 cup flour; 2 large eggs, whisked; 1 cup panko breadcrumbs; 1 cup sweetened or unsweetened coconut flakes; 1 ripe mango, diced; 1/4 cup red onion, finely diced; 1/4 cup fresh cilantro, chopped; Juice of 1 lime; Salt and pepper to taste; Vegetable oil for frying

By Lisa

March 28, 2025

0

17

Jump to Recipe·Print Recipe

Crispy Coconut Shrimp with Mango Salsa is the kind of dish that makes your taste buds do a little happy dance. Imagine biting into succulent shrimp coated in a crunchy, golden crust with a hint of tropical coconut, all paired with a vibrant, zesty mango salsa that’s more refreshing than a dip in the ocean on a hot summer day. If that doesn’t tickle your culinary fancy, then I don’t know what will

This recipe transports me back to beach vacations where the sun warms my skin and palm trees sway gently in the breeze. Nothing beats sharing this dish with friends during backyard barbecues or cozy weeknight dinners. Gather around and prepare for an explosion of flavors that’ll make you feel like you’re on a tropical getaway, even if you’re just on your couch.

Why You'll Love This Recipe

This crispy coconut shrimp offers an easy preparation method that even novice cooks can master
The unique combination of sweet and savory flavors keeps everyone coming back for more
Visually stunning with its golden crust and colorful salsa, it’s sure to impress at any gathering
Versatile enough to serve as an appetizer or main dish, it fits any occasion perfectly

I remember the first time I made this dish my friends couldn’t stop raving about it They asked if I had turned into some sort of culinary wizard overnight.

Recipe preparation

Essential Ingredients

Here’s what you’ll need to make this delicious dish:

Raw Shrimp: Use large shrimp for a meaty bite; fresh or frozen both work well here.
Coconut Flakes: Sweetened or unsweetened coconut adds crunch and flavor; choose based on your sweetness preference.
Panko Breadcrumbs: These give the shrimp an extra crispy texture; regular breadcrumbs won’t cut it
Eggs: Eggs act as glue, helping the coconut and breadcrumbs stick beautifully to the shrimp.
Mango: Choose ripe mangoes for sweetness; they should yield slightly when pressed.
Red Onion: A bit of sharpness balances sweetness; finely dice for even flavor distribution.
Cilantro: Fresh cilantro adds brightness; if you’re not a fan, substitute with parsley.
Lime Juice: Freshly squeezed lime juice enhances flavors and adds tanginess to the salsa.
Salt and Pepper: Essential seasonings that elevate every ingredient’s natural flavors.

The full ingredients list, including measurements, is provided in the recipe card directly below.

Let’s Make it together

Prep Your Shrimp: Start by peeling and deveining the shrimp; rinse them under cold water until clean. Pat dry thoroughly to ensure crispiness.

Prepare Coatings: Set up three shallow bowls one with flour seasoned with salt and pepper, another with whisked eggs, and finally one mixed with panko breadcrumbs and coconut flakes.

Dredge Those Shrimp : Dip each shrimp first into flour, shaking off excess. Then coat in egg before rolling them in the panko-coconut mix for that glorious crunch.

Heat Up Oil: In a large skillet over medium heat, add oil enough to cover about half an inch of the pan. Wait until shimmering but not smoking.

Fry Until Golden Brown: Carefully place shrimp in hot oil without crowding; fry until golden brown on each side, about 2-3 minutes per side. Drain on paper towels.

Make Mango Salsa While You Wait : In a bowl, combine diced mango, red onion, chopped cilantro, lime juice, salt, and pepper. Mix gently but thoroughly until combined.

Now you have crispy coconut shrimp paired with vibrant mango salsa ready to devour Serve immediately while warm for that crunch factor everyone loves.

Enjoying these delightful bites is like taking a mini-vacation right at home

You Must Know

Crispy Coconut Shrimp with Mango Salsa is a delightful dish that transports your taste buds to the tropics
The contrast of crispy shrimp and sweet salsa creates an unforgettable flavor experience
Watch out for undercooking; golden brown is the goal

Perfecting the Cooking Process

Start by preparing your shrimp, then dredge them in flour, dip in egg, and coat with coconut. Fry until golden brown and serve with fresh mango salsa for that perfect crunch.

Serving and storing

Add Your Touch

Feel free to swap regular breadcrumbs for panko for extra crunch or add some chili flakes for a spicy kick. Experiment with different fruits in the salsa as well

Storing & Reheating

Store leftover shrimp in an airtight container in the fridge for up to two days. Reheat in an oven at 350°F to regain crispiness and avoid sogginess.

Chef's Helpful Tips

Using fresh shrimp makes a significant difference in taste; frozen shrimp can lead to a watery texture
Always ensure your oil is hot enough before frying to achieve that perfect crispness
Serve immediately for optimal freshness and crunch

Cooking this dish always brings back fond memories of my beach vacations, where I first fell in love with tropical flavors and vibrant colors on my plate.

FAQs

FAQ

How do I ensure my shrimp are crispy?

Ensure your oil is hot enough before adding the shrimp; this helps achieve that golden crunch.

Can I use frozen shrimp for this recipe?

Yes, but thaw them completely and pat dry to avoid excess moisture during cooking.

What can I substitute for mango in the salsa?

Pineapple or papaya work great as alternatives if you’re looking for a similar tropical flavor.

Print