Coconut Shrimp with Mango Sauce

Coconut Shrimp with Mango Sauce

Coconut Shrimp with Mango Sauce is a tropical delight that pairs crispy, golden-brown shrimp with a vibrant, fruity mango dipping sauce.

This dish offers a wonderful blend of textures and flavors, combining the crunchy exterior of coconut-coated shrimp with the sweet and tangy notes of fresh mango.

Ideal for a summer appetizer, party hors d’oeuvres, or a sophisticated starter, this recipe brings a taste of the tropics to your table and is sure to impress with its vibrant colors and delicious flavors.

Ingredients:

For the Coconut Shrimp:

• 1 pound large shrimp, peeled and deveined (tails left on)
• 1/2 cup all-purpose flour
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 2 large eggs
• 1 cup shredded coconut (sweetened or unsweetened)
• 1/2 cup panko breadcrumbs
• Vegetable oil, for frying

For the Mango Sauce:

• 1 ripe mango, peeled and diced
• 1/4 cup orange juice
• 1 tablespoon honey
• 1 tablespoon lime juice
• 1/2 teaspoon grated ginger
• 1/4 teaspoon salt
• 1/4 teaspoon cayenne pepper (optional, for a bit of heat)

How to Make:

Prepare the Shrimp: Start by setting up a breading station. In one shallow dish, combine the flour, salt, and black pepper. In a second dish, beat the eggs. In a third dish, mix the shredded coconut and panko breadcrumbs.

Bread the Shrimp: Dredge each shrimp in the flour mixture, shaking off excess. Dip it into the beaten eggs, allowing any excess to drip off. Finally, coat the shrimp in the coconut and panko mixture, pressing gently to adhere the coating.

Fry the Shrimp: Heat about 1 inch of vegetable oil in a large skillet over medium-high heat. Once the oil is hot (you can test by dropping a small piece of bread into the oil; it should sizzle), carefully add the breaded shrimp in batches, avoiding overcrowding the pan. Fry the shrimp for 2-3 minutes per side, or until golden brown and cooked through. Remove the shrimp with a slotted spoon and drain on paper towels.

Make the Mango Sauce: While the shrimp are frying, prepare the mango sauce. In a blender or food processor, combine the diced mango, orange juice, honey, lime juice, grated ginger, salt, and cayenne pepper (if using). Blend until smooth. Taste and adjust seasoning if necessary, adding more honey for sweetness or lime juice for acidity if needed.

Serve: Arrange the crispy coconut shrimp on a serving platter and provide the mango sauce in a bowl for dipping. Garnish with extra lime wedges or chopped fresh cilantro if desired.

Chef’s Note: For a lighter version of this dish, you can bake the coconut shrimp instead of frying. Preheat your oven to 400°F (200°C), place the breaded shrimp on a baking sheet lined with parchment paper, and bake for about 15-20 minutes, flipping halfway through, until crispy and cooked through. Additionally, for an extra layer of flavor, you can add a touch of smoked paprika or garlic powder to the coconut coating mixture.

Nutrition Info: (Note: Nutritional values are approximate and based on a serving size of 4 shrimp with 2 tablespoons of mango sauce, assuming 4 servings from the recipe.)

• Calories: 290 per serving
• Total Fat: 12g
• Saturated Fat: 8g
• Cholesterol: 155mg
• Sodium: 320mg
• Total Carbohydrates: 32g
• Dietary Fiber: 3g
• Sugars: 18g
• Protein: 18g

Coconut Shrimp with Mango Sauce offers a delightful combination of sweet and savory flavors with a crispy texture that’s perfect for any occasion. Enjoy this tropical treat as an appetizer or a fun, flavorful snack!

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