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Close-up of crispy coconut shrimp served with vibrant mango sauce and garnished with chives.

Coconut Shrimp with Mango Sauce

This coconut shrimp with mango sauce delivers a perfect balance of crispy texture and bright tropical flavor. The shrimp are coated in a golden coconut crust and paired with a naturally sweet mango dipping sauce that adds a refreshing contrast. It is an easy crowd-pleasing dish that works as an appetizer or light meal.
Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings: 4 servings
Course: Appetizer
Cuisine: Tropical
Calories: 410

Ingredients
  

Shrimp
  • 1 pound large shrimp peeled and deveined
  • 1/2 teaspoon salt
  • 1/2 teaspoon black pepper
Coating
  • 1/2 cup all purpose flour
  • 2 large eggs
  • 1 tablespoon water
  • 1 cup shredded unsweetened coconut
  • 1/2 cup panko breadcrumbs
Frying
  • 3 tablespoons olive oil
Mango Sauce
  • 1 ripe mango peeled and diced
  • 2 tablespoons lime juice
  • 1 tablespoon honey
  • 1 tablespoon olive oil
  • 1 pinch salt

Equipment

  • bowls
  • Skillet
  • blender
  • Plate

Method
 

  1. Pat shrimp dry and season with salt and black pepper.
  2. 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.
  3. Dip each shrimp into flour, then egg mixture, then coat well in the coconut breadcrumb mixture. Press gently so the coating sticks.
  4. 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.
  5. Transfer cooked shrimp to a plate lined with paper towels.
  6. To make the mango sauce, add diced mango, lime juice, honey, olive oil, and salt to a blender. Blend until smooth.
  7. 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.