Crispy Coconut Shrimp with Mango Salsa

Crispy Coconut Shrimp with Mango Salsa is a delightful tropical escape on your plate, merging the crunch of golden-fried shrimp with the vibrant zest of mango salsa. Imagine biting into that crispy coating, followed by a burst of juicy sweetness from fresh mangoes, and let’s not even start on the aromatic hints of lime that dance around your taste buds.

This dish is perfect for summer parties, cozy family dinners, or when you just want to impress your friends while making them think you’re a culinary wizard. It’s as if the beach and a fancy restaurant collided in your kitchen. Trust me; this recipe will become a go-to for all occasions

I still remember the first time I made this dish for my family; they were practically doing the conga around the kitchen in excitement

Essential Ingredients

Here’s what you’ll need to make this delicious dish:

• Large Shrimp: Use fresh or frozen shrimp; just ensure they are peeled and deveined for easy cooking.
• Coconut Flakes: Choose unsweetened coconut flakes for that ideal balance of texture and flavor.
• Flour: All-purpose flour works best; it helps create that crispy outer layer when frying.
• Eggs: Lightly beaten eggs help the coconut stick to the shrimp, creating that irresistible crunch.
• Mango: Fresh ripe mango brings sweetness; choose one that’s slightly soft to ensure it’s juicy.
• Lime Juice: Fresh lime juice brightens up the salsa and adds a zesty kick to each bite.
• Cilantro: Fresh cilantro adds an aromatic touch; feel free to adjust based on your personal preference.
• Salt & Pepper: A pinch enhances all flavors, so don’t skip these essential seasonings

The full ingredients list, including measurements, is provided in the recipe card directly below.

Let’s Make it together

Prepare the Shrimp: Start by rinsing your shrimp under cold water and patting them dry with paper towels. This helps achieve that crispy coating we all love.

Set Up Your Breading Station: In three separate bowls, set out flour seasoned with salt and pepper, beaten eggs, and coconut flakes. This station makes breading easy and organized.

Bread the Shrimp: Dip each shrimp first into the flour mixture, shaking off excess before moving it into the egg wash. Finally, coat it thoroughly in coconut flakes for maximum crunch.

Heat Oil for Frying: In a large skillet over medium heat, pour enough oil to cover the bottom. Let it heat until shimmering but not smoking about 350°F (175°C) is perfect.

Fry the Shrimp: Carefully add breaded shrimp in batches to avoid overcrowding. Fry until golden brown and crispy around 2-3 minutes per side should do the trick

Make Mango Salsa While They Cook: In a bowl, combine diced mango, chopped cilantro, lime juice, salt, and pepper. Mix well until everything is evenly coated and bursting with flavor.

Now you have a stunning plate of Crispy Coconut Shrimp with Mango Salsa ready to wow your guests

Enjoy this dish with friends at backyard barbecues or serve as a fun appetizer at dinner parties everyone will be begging for seconds

Perfecting the Cooking Process

Start by preparing your shrimp, coating them in flour, egg, and coconut. While frying, ensure your oil is hot enough; this will give you that irresistible crunch without the grease.

Add Your Touch

Feel free to substitute the mango with pineapple or papaya for different flavors in your salsa. Experimenting with spices like chili powder can also add an exciting kick.

Storing & Reheating

Store any leftovers in an airtight container in the fridge for up to three days. To reheat, bake them in a preheated oven at 350°F for about 10 minutes to regain their crispiness.

Sharing my first experience making crispy coconut shrimp was memorable; my friends devoured them within minutes They insisted I add this dish to our monthly dinner rotation.

FAQ

Can I use frozen shrimp for this recipe?

Yes, but make sure to thaw and pat them dry before using.

What can I serve with crispy coconut shrimp?

Serve it with rice or a fresh green salad for a complete meal.

How do I know when the shrimp are done cooking?

Shrimp turn pink and opaque when fully cooked; this usually takes about 3-4 minutes per side.

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Crispy Coconut Shrimp with Mango Salsa

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Crispy Coconut Shrimp with Mango Salsa is the perfect tropical appetizer that combines crunchy, golden-fried shrimp with a refreshing mango salsa. This vibrant dish is not only visually stunning but also bursts with flavor, making it a showstopper at any gathering. Whether it’s a summer barbecue or a cozy family dinner, your guests will be raving about this delightful treat!

• Author: Jennifer
• Prep Time: 20 minutes
• Cook Time: 15 minutes
• Total Time: 35 minutes
• Yield: Serves 4
• Category: Appetizer
• Method: Frying
• Cuisine: Tropical

Ingredients

Scale 1x2x3x

• 1 lb large shrimp (peeled and deveined)
• 1 cup unsweetened coconut flakes
• 1 cup all-purpose flour
• 2 large eggs (beaten)
• 1 ripe mango (diced)
• 2 tbsp fresh lime juice
• ¼ cup chopped cilantro
• Salt and pepper to taste
• Oil for frying

Instructions

1. Rinse shrimp under cold water and pat dry.
2. Set up a breading station with three bowls: one with seasoned flour, one with beaten eggs, and one with coconut flakes.
3. Dip each shrimp into the flour, then into the egg wash, and finally coat with coconut flakes.
4. Heat oil in a skillet over medium heat until shimmering (about 350°F).
5. Fry shrimp in batches for 2-3 minutes on each side until golden brown.
6. While shrimp cook, mix diced mango, cilantro, lime juice, salt, and pepper in a bowl to create mango salsa.

Nutrition

• Serving Size: 4 shrimp (120g)
• Calories: 320
• Sugar: 5g
• Sodium: 320mg
• Fat: 18g
• Saturated Fat: 8g
• Unsaturated Fat: 10g
• Trans Fat: 0g
• Carbohydrates: 30g
• Fiber: 3g
• Protein: 12g
• Cholesterol: 150mg

Keywords: - For added flavor, consider substituting mango with pineapple or papaya. - Experiment by adding spices like chili powder to the salsa for an extra kick. - Ensure oil temperature is correct for optimal crispiness; avoid overcrowding the pan.