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Coconut Shrimp with Mango Dipping Sauce Recipe

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4.2 from 4 reviews

This Coconut Shrimp recipe features crispy, golden shrimp coated in a crunchy coconut and panko bread crumb mixture, fried to perfection and served with a sweet and tangy mango dipping sauce. Perfect as an appetizer or main dish, it combines tropical flavors with a satisfying crunch.

  • Total Time: 1 hour 5 minutes
  • Yield: 6 servings

Ingredients

Coconut Shrimp:

  • ⅔ cup flour
  • 1 teaspoon salt
  • 1 teaspoon black pepper
  • 2 cups sweetened shredded coconut
  • 1 cup Panko bread crumbs
  • 1 ½ pounds raw extra-large shrimp (21-25 per pound), peeled and deveined with tails attached
  • 3 large eggs
  • 4-6 tablespoons vegetable or coconut oil

Mango Dipping Sauce:

  • 5 tablespoons Thai chili sauce
  • ½ cup mango chutney OR orange marmalade

Instructions

  1. Prep Baking Sheet: Line a baking sheet with parchment paper to prepare for placing the coated shrimp before frying and after cooking.
  2. Prep Coatings: Whisk together flour, salt, and black pepper in the first bowl. Beat the eggs in the second bowl. In the third bowl, combine shredded coconut and Panko bread crumbs.
  3. Coat Shrimp and Chill: Pat shrimp dry with paper towels. Dredge each shrimp in the flour mixture, shaking off excess. Dip into beaten eggs, allowing excess to drip off, then roll in coconut-Panko mixture, pressing gently to adhere. Place coated shrimp on the lined baking sheet and chill for 20 minutes up to 3 hours.
  4. Prep Oven and Pan: Preheat oven to 200°F (93°C) and position rack in the middle. Line a rimmed baking sheet with parchment and place a wire rack on top to keep cooked shrimp warm.
  5. Prep Pan and Oil: Add enough oil to cover the bottom of a large skillet and heat over medium until shimmering and simmering.
  6. Fry Shrimp: Fry shrimp in batches of 7-8, avoiding overcrowding. Cook each side for about 2-3 minutes until golden brown and crispy. Transfer fried shrimp to wire rack in the warm oven. Repeat with remaining shrimp.
  7. Make Mango Dipping Sauce: Mix Thai chili sauce with mango chutney or orange marmalade in a small bowl until combined.
  8. To Finish: Serve the crispy coconut shrimp hot with the mango dipping sauce and white rice on the side.

Notes

  • Use extra-large shrimp (21-25 count per pound) for best results with the coating.
  • Chilling the coated shrimp before frying helps the coating adhere better and stay crispy.
  • If preferred, coconut oil lends additional coconut flavor but any neutral vegetable oil works well for frying.
  • Keep cooked shrimp warm in a low oven to maintain crispiness while frying batches.
  • The dipping sauce can be made ahead and refrigerated for convenience.
  • Author: Daisy
  • Prep Time: 30 minutes
  • Cook Time: 15 minutes
  • Category: Appetizer
  • Method: Frying
  • Cuisine: American

Find it online: https://dishiary.com/coconut-shrimp-with-mango-dipping-sauce-recipe/