The aroma of crispy coconut shrimp wafting through the kitchen is enough to make anyone weak in the knees. Picture this: golden, crunchy coating adorned with the tropical sweetness of coconut, perfectly complementing succulent shrimp. You can almost hear the waves crashing while you indulge in this flavor fiesta, right?
This dish instantly transports me back to sunny beach days, where enjoying coconut shrimp was a cherished ritual. Whether hosting a festive gathering or simply craving a taste of paradise on a Tuesday night, this recipe shines in any setting. Get ready for an unforgettable culinary adventure filled with amazing flavors.
Why You'll Love This Recipe
- Crispy Coconut Shrimp with Mango Salsa is incredibly easy to prepare and will impress your guests
- The vibrant colors and flavors create a beautiful presentation that tastes as good as it looks
- This dish offers a delightful balance of sweetness and crunch, perfect for any occasion
- It’s versatile enough for appetizers or as a main dish accompanied by rice or salad
I remember the first time I made crispy coconut shrimp for my friends their eyes lit up like Christmas trees when they took their first bite
Essential Ingredients
Here’s what you’ll need to make this delicious dish:
- Shrimp: Choose large, fresh shrimp they hold up better when frying and offer bursts of flavor.
- Unsweetened Coconut Flakes: Opt for unsweetened flakes to control the sweetness and achieve that perfect crunch.
- Panko Breadcrumbs: These add an extra layer of crispiness they’re lighter than regular breadcrumbs.
- All-Purpose Flour: Essential for creating a base that helps the coconut adhere nicely to the shrimp.
- Eggs: Use large eggs to bind everything together they help create that luscious outer layer.
- Mango: A ripe mango adds sweetness and juiciness, balancing out the savory flavors beautifully.
- Lime Juice: Freshly squeezed lime juice brightens up the salsa and brings all the flavors together.
- Red Onion: Finely chopped red onion adds a gentle crunch and mild sweetness to the salsa.
- Cilantro: Fresh cilantro provides an aromatic herbaceous note that elevates your mango salsa game.
- Salt and Pepper: Just a pinch enhances all the flavorful ingredients without overpowering them.
The full ingredients list, including measurements, is provided in the recipe card directly below.
Let’s Make it together
Prepare Your Shrimp: Start by peeling and deveining your shrimp if necessary. Rinse under cold water and pat dry with paper towels. This step ensures that they are clean and ready for coating.
Create Your Breading Station: Set up three shallow dishes: one with flour seasoned with salt and pepper, another with beaten eggs, and the last filled with panko breadcrumbs mixed with coconut flakes. Think of it as an assembly line but way more delicious.
Dredge Like a Pro: Coat each shrimp first in flour, shaking off excess, then dip into egg, followed by rolling it in that glorious panko-coconut mixture. Ensure every inch is covered nobody likes a shy shrimp.
Fry Until Golden Brown: Heat oil in a large skillet over medium-high heat until shimmering. Carefully place coated shrimp into hot oil without overcrowding. Fry each side for about 2-3 minutes until they turn golden brown and crispy.
Make Your Mango Salsa: While your shrimp are frying away, mix diced mango, finely chopped red onion, cilantro, lime juice, salt, and pepper in a bowl. Toss gently until combined this fresh salsa will be your new best friend.
Pile It All Together: Once fried to perfection, place your crispy coconut shrimp on a serving platter alongside that vibrant mango salsa. Prepare for compliments because this dish is going to steal the spotlight
Enjoy diving into this tropical delight The crunchy texture of crispy coconut shrimp paired with sweet mango salsa makes each bite an explosion of flavor that’s hard to resist.
You Must Know
- When making crispy coconut shrimp, ensure your oil is hot enough for frying
- This guarantees that each piece becomes golden and crunchy without absorbing too much oil
- Pairing it with mango salsa adds a refreshing contrast that makes each bite a tropical fiesta
Perfecting the Cooking Process
Start by setting up your breading station: dip shrimp in flour, then egg wash, and finally coat in coconut. Fry them until golden brown, ensuring the oil temperature stays around 350°F for perfect crispness.
Add Your Touch
Feel free to spice things up by adding chili flakes to the coconut mixture or swapping fresh mango for pineapple in the salsa. Experimenting can lead to delightful surprises and personal favorites
Storing & Reheating
Store leftovers in an airtight container in the fridge for up to two days. To reheat, bake at 350°F for about 10 minutes to restore crispness.
Chef's Helpful Tips
- To ensure light and crispy coconut shrimp, use fresh coconut flakes instead of sweetened ones
- Don’t overcrowd the pan during frying this keeps the temperature consistent
- Always taste your salsa before serving to perfect the balance of flavors
When I first made crispy coconut shrimp for friends, they devoured them like they were going out of style. The laughter and compliments made me realize how food brings people together.
FAQ
Can I use frozen shrimp for crispy coconut shrimp?
Yes, but ensure they are fully thawed and patted dry before breading.
How do I prevent the coating from falling off?
Make sure each shrimp is well-coated in egg before dipping into coconut.
What can I substitute for mango in the salsa?
Pineapple or peach works great as a substitute for mango in salsa
Crispy Coconut Shrimp with Mango Salsa
- Total Time: 30 minutes
- Yield: Serves approximately 4
Description
Crispy Coconut Shrimp with Mango Salsa is a tropical delight that brings the flavors of the beach right to your kitchen. This dish features succulent shrimp coated in a golden, crunchy layer of coconut and panko breadcrumbs, paired perfectly with a vibrant mango salsa. Ideal for any occasion, whether as an appetizer or a main course, this recipe promises to impress your guests and tantalize your taste buds.
Ingredients
- 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)
- 2 tbsp freshly squeezed lime juice
- 1/4 cup red onion (finely chopped)
- 1/4 cup fresh cilantro (chopped)
- Salt and pepper to taste
- Oil for frying
Instructions
- Prepare the shrimp by rinsing under cold water and patting dry.
- Set up a breading station: one dish with seasoned flour, another with beaten eggs, and a third with a mix of panko breadcrumbs and coconut flakes.
- Dredge each shrimp in flour, dip in egg, then coat thoroughly in the panko-coconut mixture.
- Heat oil in a skillet over medium-high heat until shimmering. Fry shrimp for 2-3 minutes on each side until golden brown.
- For the mango salsa, combine diced mango, red onion, cilantro, lime juice, salt, and pepper in a bowl; toss gently to mix.
- Serve crispy coconut shrimp on a platter with mango salsa on the side.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Appetizer/Main Course
- Method: Frying
- Cuisine: Tropical
Nutrition
- Serving Size: 4 shrimp (120g)
- Calories: 290
- Sugar: 6g
- Sodium: 320mg
- Fat: 15g
- Saturated Fat: 7g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 2g
- Protein: 14g
- Cholesterol: 140mg