Crispy Coconut Shrimp with Mango Salsa is like a beach vacation for your taste buds, offering a delightful crunch enveloped in tropical flavors that dance on your palate. Imagine biting into golden, crispy shrimp, coated in toasted coconut, while the sweet and tangy mango salsa adds a refreshing punch that makes you feel like you’re lounging under a palm tree with a drink in hand.

This dish has always held a special place in my heart. It reminds me of summer picnics with friends, laughter echoing as we savored each bite. Crispy Coconut Shrimp with Mango Salsa is not just food it’s an experience that brings people together over good times and great flavors.

I vividly remember the first time I made this dish for my family their delighted faces said it all

Essential Ingredients

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

• Shrimp: Use large, fresh shrimp for the best texture and flavor they should be peeled and deveined.
• Coconut Flakes: Choose unsweetened coconut flakes for a more authentic taste they will toast beautifully.
• All-Purpose Flour: This helps the coating stick to the shrimp, ensuring that crispy texture we all love.
• Eggs: Lightly beaten eggs act as glue for the shrimp’s crunchy coating don’t skip this step.
• Salt and Pepper: Essential seasonings that enhance the natural flavors of the shrimp season generously
• Mango: Ripe mangoes bring sweetness and acidity to balance out the richness of the coconut shrimp.
• Lime Juice: Fresh lime juice brightens up the salsa, adding zesty freshness that complements the dish perfectly.
• Cilantro: Fresh cilantro adds an aromatic touch to the salsa if you’re not a fan, feel free to skip it.

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

Let’s Make it Together

Prep Your Shrimp: Start by rinsing your shrimp under cold water and patting them dry with paper towels. This ensures even cooking and prevents sogginess.

Coat Your Shrimp: Set up three shallow bowls: one for flour seasoned with salt and pepper, another for beaten eggs, and finally one filled with coconut flakes. Dredge each shrimp first in flour, then dip in egg before coating them in coconut.

Heat Up That Oil: In a large skillet, heat about half an inch of oil over medium heat until hot but not smoking. You can test if it’s ready by dropping in a small piece of bread it should sizzle immediately

Fry Until Perfectly Golden: Carefully add the coated shrimp to the hot oil without overcrowding. Fry them until golden brown on each side about 2-3 minutes per side then transfer them to a plate lined with paper towels.

Prepare Your Mango Salsa: While your shrimp are frying away, dice ripe mango into small cubes. Combine it in a bowl with chopped cilantro (if using), lime juice, salt, and pepper. Mix gently until combined.

Serve & Enjoy: Once everything is ready, plate those crispy coconut shrimp alongside your vibrant mango salsa. Don’t forget to squeeze a little extra lime on top before diving in

With these simple steps, you’ll create an unforgettable meal that’s sure to impress family and friends alike

Perfecting the Cooking Process

Start by setting up your breading station before heating the oil. Coat shrimp in flour, dip in egg, and finish with shredded coconut. This ensures an even coating and crispy texture when fried.

Add Your Touch

Feel free to swap out regular shrimp for scallops or even tofu for a vegetarian twist. Experiment with spices like cayenne or smoked paprika for an extra kick

Storing & Reheating

Store leftover shrimp in an airtight container for up to two days. To reheat, place them in an oven at 350°F until crispy again, avoiding sogginess.

Creating this dish reminds me of the time I hosted a tropical-themed party and surprisingly found everyone gravitating towards the shrimp instead of the main course.

FAQ

Can I make Crispy Coconut Shrimp ahead of time?

You can prep the shrimp but fry them just before serving for maximum crispiness.

What sauces pair well with this dish?

Sweet chili sauce or a zesty lime dipping sauce complements the flavors beautifully.

How do I know when my shrimp are cooked through?

Cook until they are golden brown and opaque in color, about 2-3 minutes per side.

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Crispy Coconut Shrimp with Mango Salsa

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• Author: Ann Foster
• Total Time: 25 minutes
• Yield: Serves 4

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Description

Crispy Coconut Shrimp with Mango Salsa is a tropical delight that transports your taste buds to sun-soaked beaches. Juicy shrimp are coated in a crunchy layer of toasted coconut, perfectly paired with vibrant mango salsa that adds a refreshing twist. This dish is not only visually stunning but also incredibly easy to prepare, making it ideal for both weeknight dinners and festive gatherings.

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Ingredients

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• 1 lb large shrimp (peeled and deveined)
• 1 cup unsweetened coconut flakes
• 1 cup all-purpose flour
• 2 large eggs (lightly beaten)
• 1 tsp salt
• 1/2 tsp pepper
• 1 ripe mango (diced)
• 2 tbsp fresh lime juice
• 1/4 cup chopped cilantro (optional)
• Oil for frying

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Instructions

1. Rinse the shrimp under cold water and pat dry.
2. Set up three shallow bowls: one with flour mixed with salt and pepper, one with beaten eggs, and one with coconut flakes.
3. Dredge each shrimp in flour, dip in egg, and coat in coconut.
4. Heat oil in a skillet over medium heat until hot. Test readiness by dropping in a small piece of bread; it should sizzle.
5. Fry shrimp until golden brown (about 2-3 minutes per side). Drain on paper towels.
6. For the salsa, combine diced mango, lime juice, cilantro, salt, and pepper in a bowl.
7. Serve the crispy shrimp alongside the mango salsa.

• Prep Time: 15 minutes
• Cook Time: 10 minutes
• Category: Appetizer
• Method: Frying
• Cuisine: Tropical

Nutrition

• Serving Size: 4 shrimp (150g)
• Calories: 330
• Sugar: 5g
• Sodium: 410mg
• Fat: 17g
• Saturated Fat: 8g
• Unsaturated Fat: 7g
• Trans Fat: 0g
• Carbohydrates: 33g
• Fiber: 2g
• Protein: 19g
• Cholesterol: 160mg