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Coconut Shrimp with Spicy Mango Sauce

  • Prep 10 min
  • Total 30 min
  • Ingredients 12
  • Servings 4

Ingredients

1
lb extra-large shrimp peeled and deveined but with tails on, rinsed
3/4
cup panko (Japanese breadcrumbs)
1/2
cup unsweetened shredded coconut
2
teaspoons lime peel, grated
1
teaspoon salt
1
large egg
Coconut oil for frying

For the Mango Sauce:

1
cup mango
1
tablespoons honey
1
teaspoon lemon juice
1
teaspoon hot sauce such as Sriracha
1/2
serrano chili pepper, diced in small pieces

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
% Daily Value
% Daily Value*:
Exchanges:
Free
*Percent Daily Values are based on a 2,000 calorie diet.
No nutrition information available for this recipe

Expert Tips

If you prefer the dipping sauce less chunky, blend all sauce ingredients in a food processor, serve and garnish with Serrano pepper pieces.

Whenever we go on a road trip up the California coast, we make it a point to stop at our favorite Malibu restaurant featuring coconut shrimp. It’s been a while since we’ve stopped by so I decided to satisfy my coconut shrimp craving and prepare it at home. The preparation is very simple and quick. Bits of golden, unsweetened coconut flakes and panko crumbs give each shrimp piece that perfect bite when dipped into this spicy honey-mango sauce. Enjoy!

Directions

  • 1 Line a large tray or baking sheet with parchment paper. Set aside.
  • 2 In a medium bowl, mix shredded coconut, panko, lime zest and salt. In a separate bowl, whisk egg. Place shrimp, one at a time in beaten egg coating evenly then transfer to panko mixture, turn to coat. Place panko coated shrimp on parchment paper lined tray.
  • 3 In a large skillet, over medium heat, pour enough oil to reach depth of 1/8-inch. Add shrimp in small batches and cook until golden; approximately 2 minutes on each side. Transfer fried shrimp to a paper towel lined plate. Serve with mango dipping sauce.
  • 4 Mango sauce: In a small bowl, place mango pieces and mash with potato masher until smooth. Add honey, lemon juice and hot sauce and stir to combine. Serve in dipping bowl and garnish with Serrano pepper pieces.

Whenever we go on a road trip up the California coast, we make it a point to stop at our favorite Malibu restaurant featuring coconut shrimp. It’s been a while since we’ve stopped by so I decided to satisfy my coconut shrimp craving and prepare it at home. The preparation is very simple and quick. Bits of golden, unsweetened coconut flakes and panko crumbs give each shrimp piece that perfect bite when dipped into this spicy honey-mango sauce. Enjoy!

Rate and Comment

Ericka Sanchez Ericka Sanchez
September 10, 2015

Whenever we go on a road trip up the California coast, we make it a point to stop at our favorite Malibu restaurant featuring coconut shrimp. It’s been a while since we’ve stopped by so I decided to satisfy my coconut shrimp craving and prepare it at home. The preparation is very simple and quick. Bits of golden, unsweetened coconut flakes and panko crumbs give each shrimp piece that perfect bite when dipped into this spicy honey-mango sauce. Enjoy!