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Coconut Shrimp and Mango Salsa

Coconut Shrimp with Mango Salsa
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Crispy coconut shrimp with a refreshing mango salsa.

Ingredients

Scale
  • 1 1/4 pounds large shrimp, peeled and deveined, tails on
  • 1/2 cup all-purpose flour
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 2 large eggs, beaten
  • 1 1/2 cups shredded sweetened coconut
  • 1 ripe mango, peeled and diced
  • 1/4 cup finely diced red onion
  • 2 tablespoons chopped fresh cilantro
  • 1 tablespoon lime juice
  • 1/2 jalapeño, seeded and minced (optional)
  • Vegetable oil, for frying

Instructions

  1. Pat the shrimp dry with paper towels.
  2. In a shallow dish, combine the flour, salt, and pepper.
  3. In another shallow dish, beat the eggs.
  4. In a third shallow dish, spread the shredded coconut.
  5. Dip each shrimp first in the flour mixture, shaking off any excess.
  6. Then, dip it in the beaten egg, allowing any excess to drip off.
  7. Finally, roll the shrimp in the shredded coconut, pressing gently to coat it completely.
  8. Place the coated shrimp on a plate and refrigerate for at least 15 minutes to help the coating adhere.
  9. While the shrimp chills, prepare the mango salsa. In a medium bowl, combine the diced mango, red onion, cilantro, lime juice, and minced jalapeño (if using). Stir gently to combine. Taste and adjust seasoning as needed.
  10. Heat about 1 inch of vegetable oil in a large skillet or deep pot over medium-high heat to 350°F (175°C).
  11. Carefully add a few shrimp to the hot oil, making sure not to overcrowd the pan.
  12. Fry for 2-3 minutes per side, or until golden brown and cooked through.
  13. Remove the shrimp from the oil with a slotted spoon and place them on a plate lined with paper towels to drain excess oil.
  14. Repeat with the remaining shrimp.
  15. Serve the crispy coconut shrimp immediately with the fresh mango salsa.

Notes

  • For extra crispiness, you can double-fry the shrimp for about 30 seconds after the first fry.
  • If you don’t have fresh mango, you can use frozen mango, thawed and diced.
  • Adjust the amount of jalapeño in the salsa to your preferred spice level.
  • Coconut shrimp is best served hot and fresh.

Nutrition

Find it online: https://kitchenvan.com/coconut-shrimp-with-mango-salsa/