Description
A delicious recipe for crispy coconut shrimp served with a spicy mango sauce, perfect for a flavorful appetizer or main dish.
Ingredients
- 1 pound large shrimp, peeled and deveined
- 1 cup shredded sweetened coconut
- 1 cup panko breadcrumbs
- 1/2 cup all-purpose flour
- 2 large eggs
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon garlic powder
- 1/2 teaspoon paprika
- Vegetable oil for frying
- 1 ripe mango, peeled and diced (for the sauce)
- 1 tablespoon lime juice (for the sauce)
- 1 tablespoon honey (for the sauce)
- 1 teaspoon sriracha (for the sauce, adjust to taste)
- Salt to taste (for the sauce)
Instructions
- In a shallow bowl, combine flour, salt, black pepper, garlic powder, and paprika.
- In another bowl, beat the eggs.
- In a third bowl, mix the shredded coconut and panko breadcrumbs.
- Dredge each shrimp in the flour mixture, shaking off excess.
- Dip the shrimp into the beaten eggs, then coat with the coconut-panko mixture, pressing gently to adhere.
- Heat about 1 inch of vegetable oil in a large skillet over medium heat.
- Once hot, fry the shrimp in batches for 2-3 minutes on each side, or until golden brown.
- Remove and drain the shrimp on paper towels.
- For the spicy mango sauce, blend the diced mango, lime juice, honey, sriracha, and a pinch of salt until smooth.
- Adjust seasoning to taste.
- Serve the crispy coconut shrimp hot with the spicy mango sauce on the side for dipping.
Notes
- For a healthier option, bake the shrimp at 400°F for 15-20 minutes, flipping halfway through.
- Add a squeeze of lime juice to the mango sauce for extra brightness.
- Substitute the mango with pineapple for a tropical twist.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Appetizer
- Method: Frying
- Cuisine: Asian
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 10g
- Sodium: 500mg
- Fat: 18g
- Saturated Fat: 5g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 2g
- Protein: 25g
- Cholesterol: 150mg