Description
Crispy Coconut Shrimp with Mango Salsa is a tropical delight that combines succulent shrimp, a crunchy coconut coating, and a refreshing mango salsa. This dish is perfect for summer gatherings or cozy nights in, transporting you to a beach paradise with every bite. Enjoy the balance of sweet and savory flavors while impressing your guests with this visually stunning dish. Easy to prepare, it’s ideal for novice cooks and seasoned chefs alike.
Ingredients
Scale
- 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
Instructions
- Prep the shrimp by rinsing and patting them dry thoroughly.
- Set up three shallow bowls: one with flour seasoned with salt and pepper, one with whisked eggs, and one with panko breadcrumbs mixed with coconut flakes.
- Dredge each shrimp in flour, dip into the egg, then coat well in the panko-coconut mixture.
- Heat vegetable oil in a large skillet over medium heat until shimmering.
- Fry the shrimp in batches until golden brown (about 2-3 minutes per side). Drain on paper towels.
- While shrimp are cooking, combine diced mango, red onion, cilantro, lime juice, salt, and pepper in a bowl to make the salsa.
- Serve the crispy coconut shrimp warm with mango salsa.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Main
- Method: Frying
- Cuisine: Tropical
Nutrition
- Serving Size: 4 shrimp (120g)
- Calories: 330
- Sugar: 5g
- Sodium: 350mg
- Fat: 17g
- Saturated Fat: 8g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 19g
- Cholesterol: 150mg