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Crispy Coconut Shrimp Recipe with Easy Tangy Mango Chili Sauce

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This recipe features crispy coconut shrimp paired with a tangy mango chili dipping sauce, delivering a perfect balance of sweet, spicy, and crunchy flavors. It’s quick, easy, and perfect for entertaining or a flavorful weeknight meal.

Ingredients

Scale
  • 1 pound (450g) large shrimp, peeled and deveined (tail-on for presentation)
  • 1 cup (100g) sweetened shredded coconut
  • 1 cup (120g) panko breadcrumbs
  • 1/2 cup (65g) all-purpose flour
  • 2 large eggs, beaten (room temperature)
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • Vegetable oil or coconut oil for frying (about 2 cups)
  • 1 ripe mango, peeled and chopped (about 1 cup / 165g)
  • 1 tablespoon honey or agave syrup
  • 1–2 teaspoons fresh lime juice
  • 1 small red chili, deseeded and finely chopped
  • 1/4 teaspoon salt
  • Optional: 1 tablespoon rice vinegar

Instructions

  1. Rinse the shrimp under cold water and pat dry thoroughly with paper towels.
  2. Set up three shallow bowls: one with flour mixed with salt and pepper, one with beaten eggs, and one with combined shredded coconut and panko breadcrumbs.
  3. Dredge each shrimp in the flour mixture, shaking off excess, then dip into beaten eggs, and press firmly into the coconut-panko mixture to coat evenly. Place coated shrimp on a wire rack or plate.
  4. Pour oil into a frying pan to about 1 inch depth and heat over medium-high until it reaches around 350°F (175°C).
  5. Fry shrimp in batches for 2-3 minutes per side until golden brown and crispy. Use tongs to turn carefully. Drain on paper towels.
  6. While frying, combine chopped mango, honey, lime juice, red chili, salt, and rice vinegar (if using) in a blender or food processor. Blend until smooth or pulse for texture. Adjust sweetness or heat as needed.
  7. Arrange shrimp on a platter with dipping sauce on the side. Garnish with chopped cilantro or lime wedges if desired.

Notes

Pat shrimp dry before breading to ensure coating sticks and stays crispy. Fry in batches to maintain oil temperature. Coconut oil adds subtle sweetness but vegetable oil works fine. Mango chili sauce can be made ahead and refrigerated for deeper flavor. For gluten-free, substitute flour and panko with almond flour and gluten-free panko. Air fryer adaptation: spray coated shrimp with oil and air fry at 400°F for 8-10 minutes, flipping halfway.

Nutrition

Keywords: coconut shrimp, crispy shrimp, mango chili sauce, fried shrimp, tropical recipe, easy appetizer, seafood recipe

Find it online: https://prismtaste.com/crispy-coconut-shrimp-recipe-with-easy-tangy-mango-chili-sauce/