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Tropical

Coconut Shrimp with Mango Dipping Sauce

Crispy coconut-crusted shrimp served with sweet and tangy mango dipping sauce

hot_biteMediumTropical
Prep25 minCook15 minTotal40 minServes24Temphot
⚠ Contains: 🦐 Shellfish, 🥚 Egg, 🌾 Gluten
Recipe
Ingredients
  • 1.5 lbslarge shrimp(21-25 count, peeled, deveined, tails on)
  • 1 cupall-purpose flour
  • 2 largeeggs(beaten)
  • 1.5 cupssweetened shredded coconut
  • 0.5 cuppanko breadcrumbs
  • 0.5 tspkosher salt
  • vegetable oil(for frying)
  • 1 cupmango(fresh or frozen, diced)
  • 2 tbsphoney
  • 1 tbsprice vinegar
  • 0.5 tspsriracha
  • 1 tbspfresh lime juice
Make Ahead

Shrimp can be breaded up to 4 hours ahead; refrigerate on rack. Fry just before serving. Sauce can be made 3 days ahead.

Instructions
  1. 1Make mango sauce: blend mango, honey, rice vinegar, sriracha, and lime juice until smooth; refrigerate
  2. 2Set up breading station: flour, beaten eggs, and coconut mixed with panko and salt
  3. 3Dredge shrimp in flour, shaking off excess
  4. 4Dip in egg, then press into coconut mixture to coat completely
  5. 5Heat 2 inches oil to 350°F
  6. 6Fry shrimp in batches 2-3 minutes until golden brown and cooked through
  7. 7Drain on wire rack
  8. 8Serve hot with mango dipping sauce
Notes
Pro Tips

Pressing the coconut firmly onto the shrimp helps it adhere. Mixing panko with coconut adds extra crunch. The oil temperature is crucial - too hot and coconut burns before shrimp cooks. Sweetened coconut gives better flavor; unsweetened can be used for less sweetness.

History & Origin

Coconut shrimp became popular in American restaurants in the 1980s and 90s, inspired by tropical cuisines. The sweet coconut coating paired with tangy mango sauce captures the essence of island flavors and has become a poolside and beach party essential.

Cocktail Pairings
Pairs Well With
pina-coladamai-tairum-punchbeer
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