Crispy Coconut Shrimp with Mango Salsa

Crispy Coconut Shrimp with Mango Salsa is a delightful dish that transports you straight to a tropical paradise with each bite. Picture the crunch of perfectly fried shrimp, kissed by golden coconut flakes and paired with a zesty mango salsa that dances on your taste buds. This dish isn’t just food; it’s an experience filled with sunshine, laughter, and perhaps a little too much beach-themed décor if you’re anything like me.

I can still remember the first time I made Crispy Coconut Shrimp with Mango Salsa for my family. It was a warm summer evening, and as I served it, their eyes lit up like kids on Christmas morning. The combination of sweet and savory flavors made everyone cheer as if I had just scored the winning goal at the World Cup. Trust me, this dish is not only perfect for summer barbecues but also for cozy family dinners that need a little pizzazz.

One summer evening, I decided to impress my friends with this recipe at our backyard barbecue. They went from skeptical to amazed in seconds when they took their first bite

Essential Ingredients

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

• Shrimp: Use large shrimp for the best texture; make sure they are peeled and deveined for easy cooking.
• Coconut Flakes: Opt for unsweetened coconut flakes to keep the flavors balanced and prevent excessive sweetness.
• Panko Breadcrumbs: These add an extra crunch; be sure to use them alongside the coconut for ideal texture.
• Mango: Fresh ripe mango brings sweetness; choose one that gives slightly when pressed to ensure ripeness.
• Red Onion: Adds a sharp contrast to the sweet mango; finely chop it to avoid overpowering the salsa.
• Lime Juice: Fresh lime juice brightens flavors; avoid bottled versions for the best taste.
• Cilantro: Fresh cilantro adds a herby note; feel free to skip if you’re not a fan of its unique flavor.
• Salt and Pepper: Essential for seasoning; adjust according to your taste preference.
• Cooking Oil: Choose vegetable or coconut oil for frying; both work well in achieving crispy shrimp.

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

Let’s Make it together

Preparation of Ingredients: Start by gathering all your ingredients on your kitchen counter. Rinse the shrimp under cold water and pat them dry thoroughly using paper towels.

Coating Station Setup: Set up three bowls: one with flour seasoned lightly with salt and pepper, another with beaten eggs, and the third filled with a mixture of coconut flakes and panko breadcrumbs. This trio will give our shrimp that crispy exterior.

Dipping Each Shrimp: Take each shrimp and coat it first in the flour mixture, then dip it into the egg wash before rolling it in the coconut-panko mix. Make sure each piece is well-coated; no bare spots allowed here.

Frying Time: Heat about an inch of oil in a large skillet over medium heat until shimmering. Carefully add shrimp in batches without overcrowding them—this ensures they fry evenly and get that golden brown color we all love.

Mango Salsa Preparation: While your shrimp are frying away happily, prepare your mango salsa In a bowl, combine diced mango, finely chopped red onion, lime juice, cilantro (if using), salt, and pepper. Mix gently until combined—it’s like sunshine in a bowl

Plating Your Masterpiece: Once your shrimp are golden brown and crispy—about 3-4 minutes per side—remove them from the oil and drain on paper towels. Serve them hot alongside your fresh mango salsa for dipping.

Crispy Coconut Shrimp with Mango Salsa is not just food; it’s an adventure waiting to happen Whether you’re hosting friends or enjoying a quiet dinner at home, this dish will surely impress everyone around you. So go ahead—get those taste buds dancing

Perfecting the Cooking Process

For crispy coconut shrimp, start by prepping your shrimp and mixing the batter. Heat oil while you coat each shrimp, then fry them in batches for even cooking, ensuring they become golden brown.

Add Your Touch

Feel free to experiment with spices in your batter or add chopped herbs to your mango salsa. You can swap out coconut for panko breadcrumbs for a different texture, or add heat with chili flakes.

Storing & Reheating

Store leftover crispy coconut shrimp in an airtight container in the fridge for up to two days. To reheat, pop them back into a hot oven until crispy again—no one likes soggy shrimp

Sometimes I think back to that summer BBQ where my friend’s kids couldn’t stop devouring these crispy bites—I may or may not have had to hide them from my own family just so I could enjoy a few

FAQ

What can I serve with crispy coconut shrimp?

Pair it with sweet chili sauce or a fresh salad for a delightful meal.

Can I bake the crispy coconut shrimp instead of frying?

Yes, preheat your oven and bake at 400°F for about 15-20 minutes until golden.

How do I make mango salsa for my crispy coconut shrimp?

Combine diced mango, red onion, cilantro, lime juice, and salt for a refreshing salsa.

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Crispy Coconut Shrimp with Mango Salsa

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Crispy Coconut Shrimp with Mango Salsa is a tropical delight that combines the crunch of golden-fried shrimp with a refreshing mango salsa. Perfect for summer barbecues or cozy family dinners, this dish promises to impress with its vibrant flavors and stunning presentation. Dive into a culinary adventure that will transport you to a beachside paradise!

• Author: Jennifer
• Prep Time: 15 minutes
• Cook Time: 10 minutes
• Total Time: 25 minutes
• Yield: Serves 4
• Category: Appetizer/Main
• Method: Frying
• Cuisine: Tropical

Ingredients

Scale 1x2x3x

• 1 lb large shrimp, peeled and deveined
• 1 cup unsweetened coconut flakes
• 1 cup panko breadcrumbs
• 1/2 cup all-purpose flour
• 2 large eggs, beaten
• 1 ripe mango, diced
• 1/4 cup red onion, finely chopped
• 2 tbsp fresh lime juice
• 2 tbsp fresh cilantro (optional)
• Salt and pepper to taste
• Vegetable or coconut oil for frying

Instructions

1. Rinse shrimp under cold water and pat dry.
2. Set up three bowls: one with flour seasoned with salt and pepper, one with beaten eggs, and one with coconut flakes mixed with panko.
3. Coat each shrimp in flour, dip in egg wash, then roll in the coconut-panko mixture.
4. Heat oil in a skillet over medium heat until shimmering. Fry shrimp in batches for 3-4 minutes per side until golden brown.
5. In a bowl, combine diced mango, red onion, lime juice, cilantro (if using), salt, and pepper to make the salsa.
6. Serve hot shrimp alongside mango salsa.

Nutrition

• Serving Size: 4 shrimp (120g)
• Calories: 320
• Sugar: 5g
• Sodium: 300mg
• Fat: 16g
• Saturated Fat: 9g
• Unsaturated Fat: 6g
• Trans Fat: 0g
• Carbohydrates: 30g
• Fiber: 3g
• Protein: 18g
• Cholesterol: 180mg

Keywords: - For extra crunch, double-dip the shrimp in the batter before frying. - You can bake the shrimp at 400°F for 15-20 minutes as an alternative to frying. - Experiment with spices in your batter or add chili flakes for heat.