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Crispy Coconut Shrimp Recipe with Mango Salsa

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This tropical-inspired recipe features golden, crunchy coconut shrimp paired with a vibrant, juicy mango salsa. It’s quick, easy, and perfect for entertaining or brightening up a weeknight dinner.

Ingredients

Scale
  • 1 lb large raw shrimp, peeled and deveined (tail-on for presentation)
  • 1/2 cup all-purpose flour (use gluten-free blend if needed)
  • 1 tsp garlic powder
  • 1/2 tsp paprika (smoked or sweet)
  • 1/2 tsp salt
  • 2 large eggs, beaten
  • 1 cup unsweetened shredded coconut
  • 1 cup panko breadcrumbs (swap for gluten-free panko if desired)
  • Vegetable oil, for frying (canola or coconut oil)
  • 1 large ripe mango, diced
  • 1/2 small red onion, finely chopped
  • 1/4 cup fresh cilantro, chopped
  • 1/2 red bell pepper, diced
  • 1 jalapeño, seeded and minced (optional)
  • Juice of 1 lime (about 2 tbsp)
  • Pinch of salt
  • 1/2 cup sweet chili sauce (optional, for dipping)
  • 1 tbsp mayonnaise (optional, for dipping)
  • 1 tsp sriracha (optional, for dipping)

Instructions

  1. Pat shrimp dry with paper towels. If using frozen, thaw completely and drain well.
  2. In a shallow bowl, combine flour, garlic powder, paprika, and salt. Stir briefly.
  3. In a second bowl, whisk eggs until smooth.
  4. In a third bowl, combine shredded coconut and panko breadcrumbs. Toss to distribute evenly.
  5. Dip each shrimp into the flour mixture, shaking off excess. Next, dip into beaten eggs, then coat generously in coconut-panko mix. Press gently to make sure the coating sticks. Place breaded shrimp on a plate.
  6. Pour enough oil into a skillet to reach 1/2 inch depth. Heat over medium-high until shimmering (about 350°F).
  7. Add shrimp in a single layer and fry for 2-3 minutes per side, until golden brown and crispy. Use tongs or a slotted spoon to flip.
  8. Transfer shrimp to a wire rack or paper towels to drain excess oil. Sprinkle lightly with salt while hot.
  9. In a medium bowl, combine diced mango, red onion, cilantro, red bell pepper, jalapeño, lime juice, and salt. Toss gently until mixed. Let sit 10 minutes for flavors to meld.
  10. Mix sweet chili sauce, mayonnaise, and sriracha in a small bowl for dipping sauce (optional).
  11. Arrange shrimp on a platter. Spoon mango salsa on the side or on top. Add dipping sauce in a small bowl. Garnish with extra cilantro or lime wedges if desired.

Notes

For best results, chill breaded shrimp for 15-20 minutes before frying to help the coating stick. Make mango salsa ahead so flavors meld. Fry shrimp in batches and keep warm in a low oven if needed. For gluten-free, use GF flour and panko. Baked or air fryer methods are lighter alternatives.

Nutrition

Keywords: coconut shrimp, mango salsa, tropical dinner, crispy shrimp, easy shrimp recipe, party appetizer, gluten-free option, dairy-free, seafood, summer recipe

Find it online: https://bitefuljoy.com/crispy-coconut-shrimp-recipe-with-mango-salsa-for-the-best-tropical-dinner/