Crispy Coconut Shrimp with Mango Salsa

Imagine sinking your teeth into a crispy coconut shrimp that crackles with every bite, revealing tender, juicy shrimp inside. The delightful contrast between the crunchy exterior and the succulent meat creates an experience that dances on your palate, like a tropical fiesta. Pair it with a vibrant mango salsa that bursts with sweetness and tang, and you’ll find yourself transported to sun-soaked beaches, even if you’re just in your kitchen.

Now, let me take you back to a summer barbecue last year when I first introduced this crispy coconut shrimp with mango salsa to my friends. Their faces lit up as they took their first bites, and the compliments flowed like the drinks at the party. It’s a dish that’s perfect for gatherings or cozy family dinners, promising unforgettable flavors and smiles all around.

One evening while experimenting in the kitchen, I served this dish and was met with cheers from my family it was a hit

Essential Ingredients

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

• Shrimp: Use large, peeled shrimp for the best texture fresh or frozen will work great.
• Flour: All-purpose flour helps the coating stick nicely to the shrimp.
• Coconut Flakes: Unsweetened coconut flakes give that crunchy exterior don’t skip this step
• Eggs: These will help bind everything together for that perfect crunch.
• Mango: Fresh ripe mango adds sweetness look for one that yields slightly when pressed.
• Lime Juice: Fresh lime juice brightens up the salsa bottled just won’t cut it here.
• Cilantro: Fresh cilantro adds a burst of flavor use it generously if you love herbs
• Salt and Pepper: Essential for seasoning both the shrimp and salsa perfectly.

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

Let’s Make it together

Prepare Your Shrimp Station: Set up three bowls one with flour seasoned with salt and pepper, another with beaten eggs, and the last filled with coconut flakes. This assembly line will speed up your coating process.

Coat Those Shrimp: Dip each shrimp into flour first, then into eggs, and finally coat them thoroughly in coconut flakes. Ensure they are well-covered for maximum crunchiness.

Heat Up Your Oil: In a deep skillet, heat oil over medium-high heat until shimmering but not smoking a good test is to drop in a piece of coconut it should sizzle immediately.

Fry Until Golden Brown: Carefully place coated shrimp into hot oil in batches without overcrowding. Fry them for about 3-4 minutes on each side until golden brown and crispy.

Make That Mango Salsa: While frying, dice fresh mango finely. Mix it in a bowl with lime juice, chopped cilantro, salt, and pepper this simple combination elevates your dish

Serve & Enjoy: Once the shrimp are perfectly cooked and golden brown, drain them on paper towels. Serve them alongside your refreshing mango salsa for an unbeatable flavor pairing.

This crispy coconut shrimp with mango salsa will have everyone clamoring for seconds even if you only made enough for yourself Get ready for some happy taste buds

Perfecting the Cooking Process

Start by coating the shrimp in coconut and panko before frying them. Fry in batches to ensure even cooking, allowing the oil to maintain its temperature for that perfect crispiness.

Add Your Touch

Feel free to swap regular breadcrumbs for seasoned ones or add spices like cayenne for heat. You can also experiment with different fruits in the salsa, such as pineapple or kiwi.

Storing & Reheating

Store leftover crispy coconut shrimp in an airtight container in the fridge for up to two days. Reheat them in an oven at 350°F until crispy again, avoiding sogginess.

The first time I made crispy coconut shrimp was during a family gathering, and they disappeared in minutes Everyone raved about them, making me feel like a kitchen rockstar.

FAQ

Can I bake the shrimp instead of frying?

Yes, baking is healthier just brush them with oil and bake at 400°F for 15-20 minutes.

What can I serve with crispy coconut shrimp?

Pair it with rice, salad, or enjoy it as an appetizer with dipping sauce.

How do I know when the shrimp are done cooking?

Shrimp should turn golden brown and opaque when fully cooked this typically takes 3-4 minutes per side.

Did You Enjoy Making This Recipe? Please rate this recipe with ⭐⭐⭐⭐⭐ or leave a comment.

📖 Recipe Card

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Crispy Coconut Shrimp with Mango Salsa

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• Author: Jennifer
• Total Time: 30 minutes
• Yield: Serves 4

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Description

Crispy coconut shrimp paired with vibrant mango salsa is a tropical delight that brings sunshine to your dining table. Each bite offers a satisfying crunch, revealing juicy shrimp beneath a toasted coconut coating. The sweet and tangy mango salsa elevates the dish, making it perfect for gatherings or a cozy family dinner. In just under 30 minutes, you can whip up this crowd-pleaser that guarantees smiles and compliments.

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Ingredients

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• 1 pound large shrimp, peeled and deveined
• 1 cup all-purpose flour
• 2 large eggs, beaten
• 1 ½ cups unsweetened coconut flakes
• 1 ripe mango, diced
• 2 tablespoons fresh lime juice
• ¼ cup chopped fresh cilantro
• Salt and pepper to taste
• Oil for frying

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Instructions

1. Prepare your shrimp station with three bowls: one for seasoned flour, one for beaten eggs, and one for coconut flakes.
2. Coat each shrimp first in flour, then in eggs, and finally in coconut flakes.
3. Heat oil in a deep skillet over medium-high heat until shimmering.
4. Fry coated shrimp in batches for 3-4 minutes per side until golden brown.
5. While frying, mix diced mango with lime juice, cilantro, salt, and pepper to create the salsa.
6. Drain fried shrimp on paper towels and serve with mango salsa.

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

Nutrition

• Serving Size: 4 shrimp (120g)
• Calories: 320
• Sugar: 6g
• Sodium: 450mg
• Fat: 14g
• Saturated Fat: 12g
• Unsaturated Fat: 2g
• Trans Fat: 0g
• Carbohydrates: 33g
• Fiber: 2g
• Protein: 18g
• Cholesterol: 150mg