Description
Crispy Coconut Shrimp with Mango Salsa is a crowd-pleasing dish that perfectly balances crunchy, golden shrimp and sweet, tangy salsa. This tropical delight is ideal for beach-themed parties or cozy weeknight dinners. Each bite promises a burst of flavor that will have your guests raving. Prepare to impress with this simple yet delicious recipe!
Ingredients
Scale
- 1 lb large shrimp (peeled and deveined)
- 1 cup sweetened coconut flakes
- 1/2 cup all-purpose flour
- 2 large eggs (lightly beaten)
- 1 cup panko breadcrumbs
- 1 ripe mango (diced)
- 2 tbsp fresh lime juice
- 1/4 cup red onion (finely diced)
- 1/4 cup cilantro (chopped)
- Salt and pepper to taste
- Oil for frying
Instructions
- Rinse shrimp under cold water and pat dry with paper towels.
- Set up a breading station with flour, beaten eggs, and panko-coconut mixture in separate shallow bowls.
- Dredge each shrimp in flour, dip in beaten eggs, then coat with the panko-coconut mix.
- Heat oil in a deep skillet over medium heat until shimmering. Fry shrimp in batches for about 2–3 minutes per side until golden brown.
- For the mango salsa, combine diced mango, red onion, cilantro, lime juice, salt, and pepper in a bowl; mix gently.
- Drain fried shrimp on paper towels and serve hot with the mango salsa.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Appetizer
- Method: Frying
- Cuisine: Tropical
Nutrition
- Serving Size: 4 shrimp with salsa (approx. 150g)
- Calories: 320
- Sugar: 5g
- Sodium: 380mg
- Fat: 17g
- Saturated Fat: 8g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 15g
- Cholesterol: 160mg
Keywords: For added spice, incorporate cayenne or garlic powder into the breading mix. Substitute shrimp with chicken or tofu for alternative versions.