Description
Crispy coconut shrimp with mango salsa is a delightful dish that brings the taste of tropical paradise to your table. Each bite features succulent shrimp coated in a golden, crunchy coconut crust, paired perfectly with a refreshing, zesty mango salsa. This dish is ideal for summer gatherings or cozy weeknight dinners, impressing guests and satisfying cravings alike. Get ready for a burst of flavors that will transport you straight to a sandy beach!
Ingredients
Scale
- 1 lb large shrimp, peeled and deveined
- 1 cup unsweetened coconut flakes
- 1 cup panko breadcrumbs
- 2 large eggs, beaten
- 1/2 cup all-purpose flour
- 1 ripe mango, diced
- 2 tbsp fresh lime juice
- 1/4 cup chopped cilantro
- Salt and pepper to taste
Instructions
- Rinse shrimp under cold water and pat dry with paper towels.
- Set up a breading station: one bowl for flour mixed with salt and pepper, another for beaten eggs, and a third for panko mixed with coconut flakes.
- Coat each shrimp in flour, dip in eggs, then coat generously in the panko-coconut mixture.
- Heat oil in a skillet over medium-high heat (about 350°F). Test by dropping in a small breadcrumb; if it sizzles immediately, it's ready.
- Fry shrimp in batches for 2-3 minutes per side until golden brown.
- While frying, combine diced mango, lime juice, cilantro, salt, and pepper in a bowl to make the salsa.
- Serve crispy coconut shrimp drizzled with mango salsa.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Appetizer/Main
- Method: Frying
- Cuisine: Tropical
Nutrition
- Serving Size: 5 shrimp (120g)
- Calories: 270
- Sugar: 5g
- Sodium: 420mg
- Fat: 12g
- Saturated Fat: 10g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 2g
- Protein: 10g
- Cholesterol: 150mg