What ingredients are needed for crispy coconut shrimp?

You’ll need shrimp, shredded coconut, breadcrumbs, eggs, all-purpose flour, and vegetable oil for frying. Additionally, a ripe mango, lime juice, and honey are great for the mango dip.

How do you make mango dip for shrimp?

To make mango dip, combine diced mango, lime juice, and honey in a bowl. Mash slightly for a chunky texture, and add cilantro for extra flavor, if desired.

Can I bake coconut shrimp instead of frying?

Yes, you can bake coconut shrimp! Preheat your oven to 400°F and place the shrimp on a baking sheet. Bake for about 15-20 minutes, flipping halfway through.

What is the best way to serve crispy coconut shrimp?

Serve crispy coconut shrimp hot with mango dip on the side. They also pair well with fresh salads or tropical fruit platters.

How long does it take to cook crispy coconut shrimp?

Cooking crispy coconut shrimp takes about 5-6 minutes, depending on the size of the shrimp. Fry them until they are golden brown.

Crispy Coconut Shrimp with Mango Dip

Name: Crispy Coconut Shrimp with Mango Dip
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Ingredients: 1 pound large shrimp, peeled and deveined; 1 cup shredded coconut (sweetened or unsweetened); 1 cup breadcrumbs (Panko works best); 2 large eggs; 1/2 cup all-purpose flour; Salt and pepper to taste; Vegetable oil for frying; 1 ripe mango, peeled and diced; 1 tablespoon lime juice; 1 tablespoon honey (optional); 1 tablespoon chopped cilantro (optional)

Ingredients

Scale

1 pound large shrimp, peeled and deveined
1 cup shredded coconut (sweetened or unsweetened)
1 cup breadcrumbs (Panko works best)
2 large eggs
1/2 cup all-purpose flour
Salt and pepper to taste
Vegetable oil for frying
1 ripe mango, peeled and diced
1 tablespoon lime juice
1 tablespoon honey (optional)
1 tablespoon chopped cilantro (optional)

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Instructions

Start by preparing the shrimp. If they're frozen, make sure to thaw them completely. Pat them dry with a paper towel.
Set up your breading station: Place flour in one bowl, whisked eggs in another, and a mixture of coconut and breadcrumbs in a third bowl.
Season the flour with salt and pepper. Then, one by one, dip each shrimp in flour, then the egg, and finally coat it in the coconut-breadcrumb mixture. Ensure they are well-coated.
In a large skillet, heat vegetable oil over medium-high heat. You want enough oil to cover the bottom of the pan, about 1/4 inch deep.
Once the oil is hot, carefully add the shrimp in batches. Fry for about 2-3 minutes on each side until they are golden brown and crispy. Don't overcrowd the pan!
Remove the shrimp and place them on a paper towel-lined plate to soak up any excess oil.
While the shrimp cool, make the mango dip. In a bowl, combine the diced mango, lime juice, honey, and cilantro, if using. Mash it together slightly for a chunky sauce.
Serve the crispy coconut shrimp hot with the mango dip on the side. Enjoy the delicious flavors!

Prep Time: 15
Cook Time: 15

Nutrition

Calories: 350
Fat: 18g
Carbohydrates: 28g
Protein: 24g