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Homemade Coconut Shrimp with Mango Dipping Sauce Recipe

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4.4 from 34 reviews

This Homemade Coconut Shrimp recipe offers a crispy, golden coating of shredded sweetened coconut and panko bread crumbs, perfectly complementing extra-large shrimp. Paired with a tangy mango dipping sauce made from Thai chili sauce and mango chutney, this dish delivers a delightful tropical flavor perfect for appetizers or main courses.

  • 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 pound 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 coated shrimp placement.
  2. Prep Coatings: Use three medium bowls. In the first, whisk together flour, salt, and black pepper. In the second, beat the eggs. In the third, combine the shredded coconut and Panko bread crumbs.
  3. Coat Shrimp and Chill: Pat shrimp dry. Dredge shrimp in the flour mixture shaking off excess, then dip in beaten eggs allowing excess to drip off, and finally roll in the coconut-Panko mixture pressing gently to adhere. Place coated shrimp on the prepared baking sheet and chill for 20 minutes up to 3 hours.
  4. Prep Oven and Pan: Move oven rack to the middle and preheat oven to 200°F. Line a rimmed baking sheet with parchment paper and set a wire rack on top to keep fried shrimp warm.
  5. Prep Pan and Oil: Pour enough oil into a large skillet to cover the bottom and heat over medium until shimmering.
  6. Fry Shrimp: Fry shrimp in batches of 7-8, ensuring not to overcrowd. Fry each side for 2-3 minutes until golden brown. Transfer cooked shrimp to the wire rack in the warm oven to keep hot. Repeat for remaining shrimp.
  7. Make Mango Dipping Sauce: In a small bowl, mix Thai chili sauce with mango chutney or orange marmalade until combined.
  8. To Finish: Serve the warm coconut shrimp with the mango dipping sauce and white rice for a complete meal.

Notes

  • Chilling the coated shrimp helps the coating adhere better and prevents it from falling off during frying.
  • You can substitute vegetable oil with coconut oil for a more pronounced coconut flavor.
  • The mango dipping sauce can be adjusted for sweetness or spice according to preference.
  • Use parchment paper on baking sheets for easy cleanup and to prevent sticking.
  • Maintain medium heat to avoid burning the coating while ensuring shrimp cooks through.
  • Author: ELLA
  • Prep Time: 30 minutes
  • Cook Time: 15 minutes
  • Category: Appetizer
  • Method: Frying
  • Cuisine: American

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