Irresistible Crispy Coconut Shrimp with Mango Salsa Recipe

Imagine sinking your teeth into a piece of golden-brown crispy coconut shrimp, the crunch echoing in your ears like a satisfying little symphony. Now picture that shrimp paired with a vibrant mango salsa that dances on your taste buds, bursting with sweetness and zing. Whether it’s a sunny afternoon BBQ or a cozy dinner party, this dish is the showstopper you didn’t know you needed.

Every time I whip up these crispy coconut shrimp with mango salsa, I’m transported back to a beach vacation where the sun kissed my skin and the ocean breeze teased my hair. Friends gathered around, laughter mingling with the scent of tropical delights wafting through the air – that’s what this dish embodies! Trust me, once you take a bite, you’ll be humming “Under the Sea” while dreaming of palm trees and sandy shores.

The last time I made these crispy coconut shrimp, my friends declared it their new favorite dish—who knew I had such culinary prowess?

Essential Ingredients

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

• Shrimp: Fresh or frozen shrimp works; just ensure they are peeled and deveined for easy cooking.

• Coconut Flakes: Use sweetened or unsweetened according to your taste preference; both provide that tropical crunch.

• All-Purpose Flour: Essential for creating that golden crust; don’t skimp on this step.

• Eggs: Bind all the ingredients together; use large eggs for best results.

• Panko Breadcrumbs: For extra crispiness, panko is key; regular breadcrumbs just won’t cut it here.

• Mango: Ripe mango adds sweetness; choose one that gives slightly when pressed.

• Lime Juice: A splash of lime brightens up the salsa and balances flavors beautifully.

• Red Onion: Finely diced to add flavor and crunch without overpowering the dish.

• Cilantro: Fresh cilantro adds a burst of freshness; feel free to skip if you’re not a fan!

• Salt and Pepper: Essential seasonings to make everything pop!

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

How to Make Crispy Coconut Shrimp with Mango Salsa​

Start by preheating your oven to 400°F (200°C) and lining a baking sheet with parchment paper. This will ensure your shrimp cook evenly and don’t stick.

Prepare the Shrimp: In one bowl, set up your flour seasoned with salt and pepper. In another bowl, beat your eggs until frothy. In a third bowl, combine panko breadcrumbs and coconut flakes – get ready for some serious crunch!

Dredge the Shrimp: Take each shrimp and dip it first into the flour mixture to coat evenly. Then move it into the egg wash before finally pressing it into the panko-coconut mix until fully covered. Repeat until all shrimp are coated.

Bake Away: Arrange your coated shrimp on the prepared baking sheet in a single layer. Bake for 15-20 minutes until golden brown – trust me, you’ll know they’re done when they smell irresistible!

Make the Mango Salsa: While your shrimp bake away in their coconuty glory, grab a bowl and combine diced mango, red onion, cilantro, lime juice, salt, and pepper. Mix gently but thoroughly so those flavors can mingle.

Serve It Up: Once your shrimp are out of the oven and sizzling hot, plate them up alongside that zesty mango salsa. Enjoy immediately for maximum crispiness—your taste buds will thank you!

Now you’ve got yourself an amazing dish that’s not only delicious but also brings sunshine to any table! It’s crunchy on the outside, tender inside with bursts of tropical goodness from that salsa—it’s pure magic!

Perfecting the Cooking Process

For the crispiest coconut shrimp, set up your breading station first. Dip shrimp in flour, egg, then coconut. Fry immediately for best results and avoid sogginess.

Add Your Touch

Feel free to swap out shrimp for chicken strips if you prefer. You can also spice it up with cayenne or add lime zest to the salsa for extra zing!

Storing & Reheating

Store leftover shrimp in an airtight container in the fridge for up to two days. Reheat in an oven at 350°F for about 10 minutes to maintain crispiness.

The first time I made crispy coconut shrimp, my friends devoured them like they were going out of style! They kept asking for my secret, but I just winked and said it was love… and a whole lot of coconut.

FAQ

Can I use frozen shrimp for this recipe?

Yes, but make sure to thaw them completely before starting.

What type of oil is best for frying?

Use vegetable oil or coconut oil for that authentic flavor and crispiness.

How can I make this dish gluten-free?

Simply replace regular flour with almond flour or another gluten-free alternative.

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Crispy Coconut Shrimp with Mango Salsa

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• Author: Clara Rosewood
• Total Time: 35 minutes
• Yield: Serves approximately 4 people 1x

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Description

Crispy Coconut Shrimp with Mango Salsa is a tropical delight that combines the crunch of golden-brown shrimp with a refreshing, vibrant mango salsa. Perfect for entertaining or as a fun weeknight dinner, this dish is an instant crowd-pleaser that transports you to sun-soaked beaches with every bite.

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Ingredients

Scale 1x2x3x

• 1 lb shrimp, peeled and deveined
• 1 cup all-purpose flour
• 2 large eggs
• 1 cup panko breadcrumbs
• 1 cup coconut flakes (sweetened or unsweetened)
• 1 ripe mango, diced
• 2 tbsp lime juice
• 1/4 cup red onion, finely diced
• 1/4 cup cilantro, chopped (optional)
• Salt and pepper to taste

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Instructions

1. Preheat oven to 400°F (200°C) and line a baking sheet with parchment paper.
2. Set up three bowls: one with seasoned flour, one with beaten eggs, and one with a mixture of panko breadcrumbs and coconut flakes.
3. Dredge each shrimp in flour, dip into eggs, then coat in the panko-coconut mixture. Repeat until all shrimp are coated.
4. Arrange the shrimp on the baking sheet in a single layer and bake for 15–20 minutes until golden brown.
5. While the shrimp bakes, combine the diced mango, red onion, cilantro, lime juice, salt, and pepper in a bowl for the salsa.
6. Serve immediately alongside the mango salsa for maximum crispiness.

• Prep Time: 15 minutes
• Cook Time: 20 minutes
• Category: Appetizer/Main
• Method: Baking
• Cuisine: Tropical

Nutrition

• Serving Size: 4 shrimp (120g)
• Calories: 320
• Sugar: 6g
• Sodium: 360mg
• Fat: 14g
• Saturated Fat: 7g
• Unsaturated Fat: 5g
• Trans Fat: 0g
• Carbohydrates: 30g
• Fiber: 2g
• Protein: 24g
• Cholesterol: 180mg