Mango salsa is one of those things can go great with everything. Coconut shrimp, pork, chicken, and chips! If I were you I would double or triple the salsa recipe, and save it as a vehicle for deliciousness to serve with other stuff. It’s just one of those summer staple recipes. This recipe for Coconut Shrimp with a Mango Salsa perfectly pairs the crispy coconut shrimp with the delicious mango salsa.
If you like shrimp recipes, here are some others you might also enjoy!
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Coconut Shrimp with a Mango Salsa
- 6 bamboo skewers
- 12 tiger shrimp, cleaned and peeled with tails intact
- ¾ cup all purpose flour
- 2 teaspoons garlic powder
- ⅛ teaspoon cayenne pepper
- 1 egg, beaten
- ¾ cup unsweetened shredded coconut
- ¼ cup almond meal
- 2 tablespoons Panko breadcrumbs
- salt and pepper to taste
- 3 quarts vegetable oil for frying
- 2 mangos, diced
- 2 tablespoons red onion, diced
- 1 tablespoon jalapeno, seeded and diced
- 1 teaspoon garlic, minced
- 1 lime, juiced and zested
- 1 teaspoon extra virgin olive oil
- salt to taste
- Place oil in a large pot and begin preheating, about 10 minutes before preparing the shrimp, on medium-high heat.
- In a small bowl, season the shrimp with salt and pepper.
- In a shallow dish combine flour, garlic powder and cayenne pepper. In another shallow dish, gently toss together the coconut, almond meal and breadcrumbs.
- Dredge shrimp in the flour mixture and shake off any excess flour.
- Then dip each shrimp into the beaten eggs, followed by the coconut mixture.
- Shake off any excess coconut and secure onto a bamboo skewer, 3 shrimp per skewer.
- Place skewers onto a parchment covered sheet pan and refrigerate for 1 hour.
- Once oil has reached 350 degrees F drop the chilled shrimp skewers in and fry for about 6 to 8 minutes or until the shrimp are golden brown (be sure to watch the shrimp care fully as the coconut can burn easily).
- Drain on paper towels and season with salt and pepper.
- For the salsa: Place all ingredients into a mixing bowl and toss together.
- Cover and refrigerate until ready to serve. Serve with warm fried shrimp.