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