Crispy Coconut Shrimp with Mango Salsa

Crispy Coconut Shrimp with Mango Salsa is a dish that dances on your taste buds, combining crunchy, golden shrimp with a refreshing burst of tropical mango. The aroma wafts through the kitchen like a vacation breeze, making you feel like you’re lounging on a sun-kissed beach.

Imagine biting into succulent shrimp, perfectly coated in crispy coconut, while the vibrant mango salsa dazzles your palate with its sweetness and zing. It’s the kind of dish that makes you want to throw a party just to show off your culinary skills. Whether it’s summer barbecues or cozy family dinners, this recipe promises to elevate any occasion.

You know that feeling when you create something so delicious that your friends turn into food critics? My buddy Steve once took one bite of my crispy coconut shrimp and declared it “the best thing since sliced bread.” And let’s be honestwho doesn’t appreciate a good slice of bread?

Essential Ingredients

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

• Large Shrimp: Opt for fresh or frozen shrimp just ensure they are peeled and deveined for easy cooking.
• Coconut Flakes: Use unsweetened coconut flakes for the perfect balance of texture and flavor.
• Panko Breadcrumbs: These add an extra crunch don’t skimp on them
• Mango: Choose ripe mangoes for the sweetest salsa they should give slightly when pressed.
• Red Onion: Finely chop this for a sharp bite in your salsa that complements the sweetness of mango.
• Lime Juice: Fresh lime juice brightens up the flavors bottled just won’t cut it here.
• Flour: Use all-purpose flour to help the coating stick better to the shrimp.
• Eggs: These act as a binder, ensuring the coconut mixture adheres beautifully to each shrimp.

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

Let’s Make it together

Prepare yourself for some culinary magic as we dive into creating this crispy delight.

Prep Your Ingredients: Gather all your ingredients beforehand this will make the cooking process smoother and more enjoyable. Chop your mango and onion finely so they’re ready for mixing.

Create Your Breading Stations: Set up three shallow dishes: one with flour, another with beaten eggs, and the last with a mix of panko breadcrumbs and coconut flakes. This assembly line technique streamlines coating those shrimp.

Dip and Coat: Take each shrimp, first dredging it in flour, then dipping it in egg before rolling it in the coconut-panko mixture until fully coated. Press lightly to ensure everything sticks.

Fry Up Those Shrimp: Heat oil in a large skillet over medium-high heat until shimmering but not smoking. Carefully add shrimp in batches without overcrowding fry until golden brown on both sides (about 2-3 minutes per side).

Make Your Mango Salsa: In a bowl, combine diced mango, red onion, lime juice, salt, and chopped cilantro if desired. Mix gently but thoroughlyit’s like giving your salsa a little hug.

Serve It Up: Plate your crispy coconut shrimp alongside the vibrant mango salsa. Just like that, you’ve turned an ordinary meal into an extraordinary feast that’s sure to impress everyone at the table

Now you’ve got all the tools necessary to whip up Crispy Coconut Shrimp with Mango Salsa like a pro chef Enjoy every flavorful bite as you reminisce about those delightful dining experiences shared around your table.

Perfecting the Cooking Process

Start by preparing the shrimp, then set up your breading station. Fry the shrimp until golden brown, while you whip up the salsa simultaneously. This ensures everything is hot and fresh when served.

Add Your Touch

Feel free to swap out shrimp for chicken or tofu to cater to dietary needs. Experimenting with spices will also boost flavor try adding some chili powder or lime zest for a kick.

Storing & Reheating

Store leftovers in an airtight container in the fridge for no more than two days. Reheat them in an air fryer to restore their crispiness without drying them out.

Creating this dish always reminds me of that one summer BBQ when my cousin turned into a self-proclaimed “Crispy Coconut Shrimp King.” His confidence was through the roof, and we all devoured his creations like they were golden nuggets from heaven.

FAQ

Can I use frozen shrimp for Crispy Coconut Shrimp with Mango Salsa?

Yes, just thaw them completely and pat them dry before breading.

What can I use instead of mango for salsa?

Pineapple or peach would work beautifully as alternatives in this fresh salsa.

How do I make my coconut shrimp extra crispy?

Use panko breadcrumbs instead of regular breadcrumbs for added crunch and texture.

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Crispy Coconut Shrimp with Mango Salsa

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• Author: Emma
• Total Time: 35 minutes
• Yield: Serves 4

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Description

Crispy Coconut Shrimp with Mango Salsa is a tropical delight that brings sunshine to your table. Featuring succulent shrimp coated in crunchy coconut and paired with a vibrant mango salsa, this dish is perfect for any occasion—be it a summer barbecue or a cozy family dinner. With its irresistible flavors and stunning presentation, it’s sure to impress your guests and elevate your culinary repertoire.

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Ingredients

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• 1 lb large shrimp (peeled and deveined)
• 1 cup unsweetened coconut flakes
• 1 cup panko breadcrumbs
• 2 ripe mangoes (diced)
• 1/2 cup red onion (finely chopped)
• 2 tbsp fresh lime juice
• 1/2 cup all-purpose flour
• 2 large eggs (beaten)
• Oil for frying

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Instructions

1. Prepare ingredients: Chop mango and onion; set aside.
2. Create breading stations: Arrange shallow dishes with flour, beaten eggs, and a mixture of panko breadcrumbs and coconut flakes.
3. Dip and coat shrimp: Dredge each shrimp in flour, dip in egg, then roll in the coconut-panko mix until fully coated.
4. Fry shrimp: Heat oil in a skillet over medium-high heat. Fry shrimp in batches for 2-3 minutes on each side until golden brown.
5. Make mango salsa: In a bowl, combine diced mango, red onion, lime juice, salt, and cilantro; mix gently.
6. Serve: Plate crispy shrimp alongside mango salsa for an impressive presentation.

• Prep Time: 20 minutes
• Cook Time: 15 minutes
• Category: Appetizer/Main
• Method: Frying
• Cuisine: Tropical

Nutrition

• Serving Size: 4 shrimp with salsa (about 150g)
• Calories: 350
• Sugar: 10g
• Sodium: 300mg
• Fat: 22g
• Saturated Fat: 9g
• Unsaturated Fat: 11g
• Trans Fat: 0g
• Carbohydrates: 25g
• Fiber: 3g
• Protein: 15g
• Cholesterol: 160mg