Coconut Shrimp with Mango Salsa is a vibrant and flavorful dish that combines tropical sweetness with a hint of crunch. Succulent shrimp are coated in a crispy coconut batter and fried or baked to golden perfection, offering a delightful contrast of textures. Paired with a refreshing mango salsa, which adds a burst of juicy, tangy, and slightly spicy flavor, this dish creates a harmonious balance of savory and sweet. Perfect for a light dinner, a summer appetizer, or a festive gathering, Coconut Shrimp with Mango Salsa delivers a taste of the tropics with every bite.
Ingredients
For the Shrimp
1 lb large shrimp, peeled and deveined, tails on
1/2 cup all-purpose flour
1/2 tsp salt
1/2 tsp black pepper
2 large eggs, beaten
1 cup shredded coconut
1/2 cup panko breadcrumbs
1/4 cup olive oil (for frying)
For the Mango Salsa
1 ripe mango, peeled, pitted, and diced
1/2 red bell pepper, diced
1/4 red onion, finely chopped
1 jalapeño, seeded and finely chopped
2 tbsp fresh cilantro, chopped
1 tbsp lime juice
Salt and pepper to taste
Instructions
Prepare the Mango Salsa
Combine Ingredients: In a medium bowl, combine the diced mango, red bell pepper, red onion, jalapeño, cilantro, and lime juice. Mix well.
Season: Add salt and pepper to taste. Cover and refrigerate while preparing the shrimp.
Prepare the Shrimp
Prep the Coatings: In a shallow bowl, mix the flour, salt, and pepper. In another bowl, beat the eggs. In a third bowl, combine the shredded coconut and panko breadcrumbs.
Coat the Shrimp: Dredge each shrimp in the flour mixture, then dip into the beaten eggs, and finally coat with the coconut-panko mixture, pressing lightly to adhere.
Fry the Shrimp: Heat the olive oil in a large skillet over medium-high heat. Add the shrimp in batches, cooking for about 2-3 minutes per side, until golden brown and crispy. Transfer to a paper towel-lined plate to drain any excess oil.
Serve
Plate the Dish: Arrange the coconut shrimp on a serving platter. Serve with the mango salsa on the side or spooned over the shrimp.
