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
Scale
- 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