Coconut Shrimp with Mango-Chili Sauce Recipe

Name: Coconut Shrimp with Mango-Chili Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 pound Shrimp, Peeled With Tail On; 1/2 cups Flour; 2 whole Eggs, Beaten With A Pinch Of Salt; 1 cup Coconut, Shredded And Sweetened; 1/2 cups Panko Bread Crumbs; 1 quart Vegetable Oil; 1 cup Fresh Ripe Mango, Pitted And Chopped; 1 whole Fresno Chili, Stem Cut Off And Seeded; 2 Tablespoons Red Wine Vinegar; 2 Tablespoons Brown Sugar; Salt To Taste

Servings: persons

1 pound Shrimp, Peeled With Tail On
1/2 cups Flour
2 whole Eggs, Beaten With A Pinch Of Salt
1 cup Coconut, Shredded And Sweetened
1/2 cups Panko Bread Crumbs
1 quart Vegetable Oil
1 cup Fresh Ripe Mango, Pitted And Chopped
1 whole Fresno Chili, Stem Cut Off And Seeded
2 Tablespoons Red Wine Vinegar
2 Tablespoons Brown Sugar
Salt To Taste

1
Start to heat the vegetable oil in a deep frying pan using a clip on thermometer to monitor the temperature.
2
Rinse and drain the shrimp.
3
Peel the shrimp, leaving the tail on.
4
Line up all of the coating toppings, the coconut mixture, the flour and the eggs.
5
First, a bowl of flour; then a bowl with the eggs; then a bowl with the coconut and panko.
6
Dredge the shrimp in the flour.
7
Dip in the eggs and let the excess drip off.
8
Dredge the shrimp in the coconut/crumb mixture.
9
Fry coated shrimp in the oil (which should be 350 degrees F) for just about a minute, or until the coconut mixture is golden brown on both sides.
10
Drain briefly on a napkin and serve hot with the Mango-chili sauce.
11
For the sauce: Combine everything in a blender and puree until smooth.

498

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1 pound Shrimp, Peeled With Tail On, 1/2 cups Flour, 2 whole Eggs, Beaten With A Pinch Of Salt, 1 cup Coconut, Shredded And Sweetened, and more.

Yes, Coconut Shrimp with Mango-Chili Sauce falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Coconut Shrimp with Mango-Chili Sauce

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions