Coconut Shrimp with Mango Salsa: A Tropical Treat

Bring a taste of the tropics to your table with this Coconut Shrimp with Mango Salsa recipe. The crispy, golden coconut-crusted shrimp paired with a vibrant and zesty mango salsa creates a delicious combination of sweet and savory flavors. Whether you’re planning a summer get-together or just craving something special, this dish is sure to transport you to a sunny paradise. Let’s dive into this flavorful island-inspired delight!

Ingredients

For the Coconut Shrimp:

• 1 pound large shrimp, peeled and deveined, tails on
• 1/2 cup all-purpose flour
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 2 large eggs
• 1 cup shredded sweetened coconut
• 1/2 cup panko breadcrumbs
• Vegetable oil, for frying

For the Mango Salsa:

• 1 large ripe mango, peeled, pitted, and diced
• 1/4 red bell pepper, finely diced
• 1/4 red onion, finely diced
• 1 jalapeño, seeded and minced (optional, for heat)
• 2 tablespoons fresh cilantro, chopped
• Juice of 1 lime
• Salt and pepper, to taste

Directions

1. Prepare the Mango Salsa: In a medium bowl, combine the diced mango, red bell pepper, red onion, jalapeño (if using), and chopped cilantro. Squeeze the lime juice over the top and season with salt and pepper. Mix well and set aside to let the flavors meld while you prepare the shrimp.
2. Set Up the Breading Station: In three separate shallow bowls, set up your breading station. In the first bowl, mix the flour, salt, and pepper. In the second bowl, beat the eggs. In the third bowl, combine the shredded coconut and panko breadcrumbs.
3. Bread the Shrimp: Dip each shrimp first in the flour, shaking off any excess, then dip into the beaten eggs, and finally coat with the coconut-panko mixture, pressing gently to adhere. Repeat with all the shrimp.
4. Fry the Shrimp: Heat about 1/2 inch of vegetable oil in a large skillet over medium-high heat. Once the oil is hot (around 350°F or 175°C), carefully add the shrimp in batches, making sure not to overcrowd the pan. Fry the shrimp for 2-3 minutes per side, or until golden brown and crispy. Remove the shrimp from the skillet and drain on a paper towel-lined plate.
5. Serve: Arrange the crispy coconut shrimp on a platter and serve with the fresh mango salsa on the side or spooned over the top. Enjoy immediately!

How to Prepare

This Coconut Shrimp with Mango Salsa is all about balancing textures and flavors. The crispy, golden crust of the shrimp pairs perfectly with the juicy, sweet mango salsa, while the hint of lime and cilantro adds a refreshing touch. Fry the shrimp in small batches to ensure they cook evenly and stay crispy. The mango salsa can be made ahead of time and stored in the refrigerator, making this dish easy to pull together when ready to serve.

Preparation Time

• Prep time: 20 minutes
• Cook time: 15 minutes
• Total time: 35 minutes

Servings

This recipe serves 4 people as an appetizer or 2-3 people as a main course.

FAQs

• Can I bake the shrimp instead of frying? Yes, you can bake the shrimp at 400°F (200°C) for about 15 minutes, flipping halfway through, until golden and crispy.
• What other dipping sauces go well with this? A sweet chili sauce or a creamy coconut-lime dip would also complement the shrimp nicely.
• Can I make the shrimp ahead of time? The shrimp are best enjoyed fresh and crispy, but you can prepare them ahead and reheat in the oven at 375°F (190°C) for 5-7 minutes.
• Can I use frozen shrimp? Yes, just make sure to thaw and pat them dry before breading and frying.