Print

Crispy Coconut Shrimp Recipe with Easy Mango Salsa

crispy coconut shrimp - featured image
Print Recipe

This crispy coconut shrimp recipe delivers golden, crunchy shrimp paired with a fresh, tangy mango salsa for a tropical dinner that feels like a vacation. Quick to make and perfect for entertaining, it’s a crowd-pleaser that brings sunshine to your plate.

Ingredients

Scale
  • 1 lb large raw shrimp, peeled and deveined (tails on)
  • 1 cup sweetened shredded coconut (or unsweetened)
  • 1 cup panko breadcrumbs
  • 1/2 cup all-purpose flour
  • 2 large eggs
  • 1/2 tsp sea salt, plus more for seasoning
  • 1/2 tsp black pepper
  • 1/2 tsp paprika
  • 1/4 tsp garlic powder (optional)
  • Vegetable oil or coconut oil for frying (about 2-3 cups for shallow fry)
  • 1 large ripe mango, diced
  • 1/4 cup red bell pepper, finely chopped
  • 1/4 cup red onion, minced
  • 1 small jalapeño, seeded and finely chopped (optional)
  • 2 tbsp fresh cilantro, chopped (or parsley)
  • Juice of 1 lime (about 2 tbsp)
  • Salt and pepper to taste
  • Lime wedges (for serving, optional)
  • Extra cilantro or parsley for garnish (optional)
  • Sweet chili sauce for dipping (optional)

Instructions

  1. Pat shrimp dry with paper towels. Season with 1/2 tsp sea salt, 1/2 tsp black pepper, and 1/2 tsp paprika. Set aside.
  2. Arrange three bowls: one with flour (plus garlic powder if using), one with beaten eggs, and one with shredded coconut mixed with panko breadcrumbs. Toss coconut and panko to blend.
  3. Dredge each shrimp in flour, shaking off excess. Dip in egg, letting excess drip off. Coat generously in coconut-panko blend, pressing lightly to adhere. Lay coated shrimp on a wire rack or parchment-lined baking sheet.
  4. Pour 2-3 cups vegetable or coconut oil into a deep skillet to about 1 inch depth. Heat over medium-high until oil reaches 350°F.
  5. Add shrimp in batches, avoiding crowding the pan. Fry for 2-3 minutes per side until golden brown and cooked through. Transfer to paper towels to drain. Repeat until all shrimp are cooked.
  6. In a small bowl, combine diced mango, red bell pepper, red onion, jalapeño (if using), and cilantro. Squeeze in lime juice and season with salt and pepper. Stir gently and let sit for 10 minutes.
  7. Arrange shrimp on a platter, pile mango salsa in the center or serve on the side. Garnish with lime wedges and extra cilantro. Serve immediately while hot and crisp.

Notes

For gluten-free, use gluten-free flour and panko. For egg-free, substitute with flaxseed ‘egg’. Double-coat shrimp for extra crunch. Watch oil temperature to avoid burning coconut. Mango salsa can be made with pineapple or peaches. Best served fresh; reheat in oven or air fryer for crispiness.

Nutrition

Keywords: coconut shrimp, mango salsa, tropical dinner, crispy shrimp, easy shrimp recipe, party appetizer, seafood, summer recipe, gluten-free option, dairy-free

Find it online: https://avabake.com/crispy-coconut-shrimp-recipe-with-easy-mango-salsa-for-the-best-tropical-dinner/