Ingredients
Equipment
Method
- Pat shrimp dry and season with salt and black pepper.
- Set up three bowls. Place flour in the first bowl. In the second bowl whisk eggs with water. In the third bowl combine shredded coconut and panko breadcrumbs.
- Dip each shrimp into flour, then egg mixture, then coat well in the coconut breadcrumb mixture. Press gently so the coating sticks.
- Heat olive oil in a large skillet over medium heat. Add shrimp in batches and cook for 2 to 3 minutes per side until golden brown and cooked through.
- Transfer cooked shrimp to a plate lined with paper towels.
- To make the mango sauce, add diced mango, lime juice, honey, olive oil, and salt to a blender. Blend until smooth.
- Serve the crispy coconut shrimp warm with mango sauce on the side.
Notes
For extra crispiness, avoid overcrowding the pan and cook shrimp in batches. Cook shrimp to an internal temperature of 145°F for safe consumption.
