Crispy Coconut Shrimp with Mango Salsa

Crispy Coconut Shrimp with Mango Salsa is like a beach party in your mouth. Imagine succulent shrimp, coated in crunchy coconut flakes, deep-fried to golden perfection, paired with a zesty mango salsa that dances on your taste buds. The aroma fills the kitchen, making it impossible to resist.

This dish isn’t just for fancy dinner parties it’s perfect for casual gatherings or a cozy night in. I remember the first time I made this Crispy Coconut Shrimp with Mango Salsa. My friends erupted into applause as they devoured every last bite, and my confidence soared higher than a coconut tree swaying in the breeze.

Friends still rave about that dinner party whenever we reminisce about our culinary escapades.

Essential Ingredients

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

• Shrimp: Use large shrimp for a satisfying bite fresh or frozen works great depending on availability.
• Coconut Flakes: Opt for unsweetened coconut flakes to balance the sweetness of the mango salsa.
• All-Purpose Flour: A light dusting of flour helps the egg wash stick better for a crispier coating.
• Eggs: Use large eggs to ensure proper binding of the coconut and shrimp.
• Mango: Choose ripe mangoes for maximum sweetness and juiciness in your salsa.
• Red Onion: Finely chop red onion for a sharp flavor that complements the sweetness of the mango.
• Fresh Cilantro: Fresh cilantro adds a bright note and enhances overall flavor—don’t skip it
• Lime Juice: Fresh lime juice adds acidity and balances the richness of the fried shrimp.
• Salt and Pepper: Essential seasonings to enhance all other flavors in this delightful dish.

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

Let’s Make it together

Prepare Your Shrimp: Start by peeling and deveining your shrimp if not already done. Rinse them under cold water and pat them dry using paper towels to ensure they are moisture-free.

Create Your Breading Station: Set up three shallow bowls: one with flour seasoned with salt and pepper, another with beaten eggs, and a third filled with coconut flakes. This system makes breading easy and efficient.

Bread the Shrimp: Take each shrimp, dip it first into the flour mixture, then into the egg wash, and lastly into the coconut flakes. Make sure they’re well-coated but not over-breaded we want that beautiful crunchy exterior

Heat Your Oil: In a deep skillet or pot, heat vegetable oil over medium-high heat until shimmering but not smoking—around 350°F (175°C) is ideal for frying crispy goodness.

Fry Those Shrimp: Carefully add the breaded shrimp to the hot oil in batches so they don’t overcrowd. Fry until golden brown on both sides—about 3-4 minutes total—then remove them onto paper towels to drain excess oil.

Make Your Mango Salsa: While shrimp are frying, combine diced mango, finely chopped red onion, chopped cilantro, lime juice, salt, and pepper in a bowl. Mix gently but thoroughly so all flavors meld beautifully.

Now you’re ready to plate your Crispy Coconut Shrimp with Mango Salsa Arrange those golden beauties on a platter next to your vibrant salsa. Garnish with extra lime wedges if you’re feeling fancy—a tropical feast awaits

Enjoy each bite as you savor that perfect crunch paired with refreshing mango goodness. Trust me once you try this recipe, it will become one of your go-to delights

Perfecting the Cooking Process

Start by preparing the shrimp first, then mix the batter while heating oil to ensure even cooking.

Add Your Touch

Feel free to swap out standard breadcrumbs for panko for extra crunch, and add spices like cayenne for a kick.

Storing & Reheating

Store leftovers in an airtight container in the fridge. Reheat in an oven at 375°F for maximum crispiness.

I once made crispy coconut shrimp for my family’s beach picnic, and they still rave about it The combination of flavors and textures was such a hit that I now make it every summer.

FAQ

Can I use frozen shrimp for crispy coconut shrimp?

Yes, just ensure they’re fully thawed and dry before coating.

How do I make mango salsa?

Chop ripe mango, red onion, cilantro, lime juice, salt, and mix well.

What can I serve with crispy coconut shrimp?

Pair it with rice or a fresh salad for a complete meal.

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Crispy Coconut Shrimp with Mango Salsa

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• Author: Clara Rosewood
• Total Time: 30 minutes
• Yield: Serves approximately 4 people 1x

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Description

Crispy Coconut Shrimp with Mango Salsa offers a delightful blend of crunchy, golden shrimp paired with a refreshing, zesty mango salsa. Perfect for any occasion—from casual gatherings to elegant dinner parties—this dish will transport your taste buds straight to the tropics. The combination of textures and flavors creates a memorable culinary experience that is both easy to prepare and visually stunning on your table.

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Ingredients

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• 1 lb large shrimp, peeled and deveined
• 1 cup unsweetened coconut flakes
• 1/2 cup all-purpose flour
• 2 large eggs, beaten
• 1 ripe mango, diced
• 1/4 cup red onion, finely chopped
• 1/4 cup fresh cilantro, chopped
• 2 tbsp lime juice
• Salt and pepper to taste
• Vegetable oil for frying

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Instructions

1. Prepare the shrimp by rinsing them under cold water and patting them dry.
2. Set up a breading station with three shallow bowls: one for flour (seasoned with salt and pepper), one for beaten eggs, and one for coconut flakes.
3. Dip each shrimp in the flour, then in the egg wash, followed by the coconut flakes, ensuring even coverage.
4. Heat vegetable oil in a deep skillet over medium-high heat until it reaches 350°F (175°C).
5. Fry shrimp in batches for about 3-4 minutes until golden brown on both sides. Drain on paper towels.
6. For the mango salsa, mix diced mango, red onion, cilantro, lime juice, salt, and pepper in a bowl.
7. Serve crispy shrimp alongside mango salsa and enjoy!

• Prep Time: 20 minutes
• Cook Time: 10 minutes
• Category: Appetizer
• Method: Frying
• Cuisine: Tropical

Nutrition

• Serving Size: 4 shrimp (approx. 140g)
• Calories: 320
• Sugar: 8g
• Sodium: 400mg
• Fat: 15g
• Saturated Fat: 9g
• Unsaturated Fat: 5g
• Trans Fat: 0g
• Carbohydrates: 30g
• Fiber: 3g
• Protein: 20g
• Cholesterol: 180mg