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Coconut Shrimp with Mango Dipping Sauce Recipe

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3.8 from 67 reviews

This Coconut Shrimp recipe is a delightful blend of crispy, sweet, and golden-fried shrimp coated in a crunchy coconut and panko breading. Paired with a tangy mango dipping sauce, these shrimp make an irresistible appetizer or main dish perfect for gatherings and family meals.

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

Ingredients

For the Coconut Shrimp:

  • ⅔ cup all-purpose 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

For the 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 coated shrimp placement.
  2. Prepare Coatings: In three medium bowls, whisk together flour, salt, and black pepper in the first bowl; beat the eggs in the second; and combine shredded coconut and Panko bread crumbs in the third.
  3. Coat Shrimp and Chill: Pat shrimp dry, then dredge in the flour mixture shaking off excess. Dip into beaten eggs, allowing excess to drip, then roll in the coconut-Panko mixture pressing gently. Place coated shrimp on lined baking sheet and chill for 20 minutes up to 3 hours.
  4. Prep Oven and Pan: Preheat the oven to 200°F and place a wire rack over a rimmed parchment-lined baking sheet to keep fried shrimp warm. Heat enough oil in a large skillet over medium heat to cover the pan bottom.
  5. Fry Shrimp: Once oil is hot and shimmering, fry shrimp in batches of 7-8 without overcrowding. Cook each side for about 2-3 minutes until golden brown. Transfer fried shrimp to wire rack on baking sheet and keep warm in the oven. Repeat until all shrimp are fried.
  6. Make Mango Dipping Sauce: In a small bowl, mix Thai chili sauce with mango chutney or orange marmalade until well combined.
  7. To Finish: Serve the crispy coconut shrimp hot with the mango dipping sauce and optionally accompanied by white rice for a complete meal.

Notes

  • Chilling the coated shrimp before frying helps the coating adhere better and prevents it from falling off while frying.
  • Use fresh oil in the pan if it darkens during frying to avoid bitterness.
  • For extra crispiness, do not overcrowd the pan during frying.
  • You can substitute coconut oil for vegetable oil to enhance coconut flavor.
  • The mango dipping sauce can be prepared ahead and refrigerated.
  • Author: ELLA
  • Prep Time: 30 minutes
  • Cook Time: 15 minutes
  • Category: Appetizer
  • Method: Frying
  • Cuisine: American

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