Crispy Coconut Shrimp with Mango Salsa
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!
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Total Time: 35 minutes
- Yield: Serves 4
- Category: Appetizer
- Method: Frying
- Cuisine: Tropical
Ingredients
Scale
- 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
- Rinse shrimp under cold water and pat dry.
- Set up a breading station with three bowls: one with seasoned flour, one with beaten eggs, and one with coconut flakes.
- Dip each shrimp into the flour, then into the egg wash, and finally coat with coconut flakes.
- Heat oil in a skillet over medium heat until shimmering (about 350°F).
- Fry shrimp in batches for 2-3 minutes on each side until golden brown.
- 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.