Coconut Shrimp with Mango Salsa

Crispy coconut-coated shrimp served with a fresh mango salsa.

Coconut Shrimp with Mango Salsa:

Crispy coconut shrimp paired with a refreshing mango salsa is the perfect blend of sweet, savory, and tropical flavors. The shrimp are coated in a crunchy coconut and panko crust, then fried or baked to golden perfection. The mango salsa adds a burst of freshness with juicy mango, zesty lime, and a hint of spice. This dish is great as an appetizer, party snack, or a light and flavorful main course!

Ingredients:

1- For the Coconut Shrimp:

• 1 lb (450g) large shrimp, peeled & deveined (tails on)
• ½ cup all-purpose flour
• ½ tsp salt
• ½ tsp black pepper
• ½ tsp paprika (optional)
• 2 eggs, beaten
• ¾ cup shredded coconut (unsweetened)
• ½ cup panko breadcrumbs
• Vegetable oil (for frying)

2- For the Mango Salsa:

• 1 ripe mango, diced
• ½ small red bell pepper, finely chopped
• ¼ small red onion, finely chopped
• 1 tbsp fresh cilantro, chopped
• 1 small jalapeño, finely chopped (optional, for spice)
• Juice of 1 lime
• Salt to taste

Instructions:

Make the Mango Salsa:

• In a bowl, combine diced mango, red bell pepper, red onion, cilantro, jalapeño (if using), lime juice, and salt.
• Mix well and let sit in the fridge while you prepare the shrimp.

Prepare the Shrimp:

• In three separate bowls, set up a breading station:
  • Bowl 1: Mix flour, salt, pepper, and paprika.
  • Bowl 2: Beat the eggs.
  • Bowl 3: Combine shredded coconut and panko breadcrumbs.
• Dredge each shrimp in the flour mixture, then dip in beaten eggs, and finally coat in the coconut-panko mixture. Press gently to adhere.

Cook the Shrimp:

• Frying Option: Heat ½ inch of oil in a pan over medium-high heat. Fry shrimp in batches for 2-3 minutes per side until golden brown and crispy. Drain on paper towels.
• Baking Option: Preheat oven to 425°F (220°C). Place shrimp on a parchment-lined baking sheet and spray lightly with oil. Bake for 12-15 minutes, flipping halfway, until golden.
• Air Fryer Option: Preheat air fryer to 375°F (190°C). Arrange shrimp in a single layer and cook for 8-10 minutes, flipping halfway.

Serve:

• Plate the crispy coconut shrimp with the fresh mango salsa on the side. Enjoy with a squeeze of lime!

A tropical, crispy, and refreshing dish perfect for any occasion!

Tips for the Best Coconut Shrimp

• Use Large Shrimp – Bigger shrimp (16-20 count) hold more coating and have a juicy texture.
• Pat the Shrimp Dry – This helps the coating stick better.
• Double Coating for Extra Crunch – Dip the shrimp in flour, then egg, then a mix of shredded coconut and panko breadcrumbs for the crispiest texture.
• Fry, Bake, or Air-Fry:
  • Frying (Best Crispiness): Cook in hot oil (350°F/175°C) for 2-3 minutes per side.
  • Baking (Healthier Option): Bake at 400°F (200°C) for 15 minutes, flipping halfway.
  • Air-Frying (Crispy & Light): Air-fry at 375°F (190°C) for 10 minutes.
• Fresh Mango for Salsa – Use ripe, but firm mangoes for the best texture and flavor.
• Chill the Salsa – Let the mango salsa rest for 15-20 minutes to allow the flavors to meld.

Enjoy your meal!