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
Lightly breaded coconut shrimp served with a bright and flavorful mango salsa. This is a delicious recipe that can be served as an appetizer or as a main with a side.
Servings: 4
EQUIPMENT
- 6 bamboo skewers
INGREDIENTS
- 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
mango salsa
- 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
INSTRUCTIONS
- 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.
Serving: 1g Calories: 379kcal Carbohydrates: 47g Protein: 12g Fat: 18g Saturated Fat: 11g Cholesterol: 86mg Sodium: 202mg Potassium: 377mg Fiber: 7g Sugar: 17g Vitamin A: 1246IU Vitamin C: 49mg Calcium: 81mg Iron: 3mg
CUISINE: Amercian
KEYWORD: coconut shrimp
COURSE: Appetizer
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Awesome recipe. I liked it. I will definitely try this recipe, but will make just one change. instead of mango I will use alphonso mango so that it’s taste will become much sweeter.
Splendid idea! I like your creativity. I must also prepare my own version of this.
Do you use raw shrimp with this recipe? Or do you have to start with cooked shrimp?
And o.m.g. Your site is the cutest and prettiest thing ever. talk about eye candy. I heart it. I am sooo glad I found it! I am adding it to my site directory this weekend!!! <3
Hi Jessica! I use raw shrimp for this recipe. I think tiger shrimp works the best, but feel free to use any type of shrimp! Thanks for reading! xx
I have never seen such a gorgeous presentation of coconut shrimp.
looks tasty, love your idea of coconut shrimp. Great appealing photo
I think this recipe is just I’ve been looking for in coconut shrimp. However; shrimp cooks very fast, you should be very careful to watch the color of the meat. Raw shrimp is a greyish/white color, when it is cooked it will be pink in color. When it turn pink, it is done. The taste is right on, it’s easy to assemble and it’s a crowd pleasure. Thanks, ladies.
OFFICIAL: Most gangster recipe EVER!!!
I think your comment is more gangster cause its the first one!