Description
Deliciously crispy coconut shrimp served with a sweet and tangy mango dipping sauce.
Ingredients
Scale
- 1 pound large shrimp, peeled and deveined
- 1 cup all-purpose flour
- 2 large eggs, beaten
- 2 cups shredded coconut
- 1 cup panko breadcrumbs
- Salt and pepper to taste
- Oil for frying
- 1 ripe mango, diced
- 1 tablespoon lime juice
- 1 tablespoon honey
- 1/4 cup Greek yogurt
- Salt to taste
Instructions
- In one bowl, place the flour and season with salt and pepper.
- In a second bowl, add the beaten eggs.
- In a third bowl, mix together the shredded coconut and panko breadcrumbs.
- Dredge each shrimp in the flour, shaking off excess, then dip in the eggs, and finally coat with the coconut-panko mixture. Press lightly to adhere.
- Heat oil in a large skillet over medium-high heat. Fry shrimp in batches until golden brown, about 2-3 minutes per side.
- Remove shrimp and place on paper towels to drain excess oil.
- For the mango dipping sauce, combine the diced mango, lime juice, honey, Greek yogurt, and salt in a blender. Blend until smooth.
- Serve crispy coconut shrimp warm with mango dipping sauce on the side.
Notes
- For extra crunch, you can bake the shrimp at 400°F (200°C) for 15-20 minutes instead of frying.
- Ensure the oil is hot enough before adding the shrimp to prevent them from becoming greasy.
- Prep Time: 15
- Cook Time: 15
- Category: Appetizer
- Cuisine: Asian
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 10
- Sodium: 300
- Fat: 12
- Saturated Fat: 9
- Carbohydrates: 38
- Fiber: 2
- Protein: 18
Keywords: Crispy Coconut Shrimp, Mango Dipping Sauce, Shrimp Recipe, Appetizer, Seafood