Make crispy Mango Coconut Shrimp with juicy prawns, toasted coconut, and a sweet-spicy mango dip. An easy tropical appetiser for any occasion.
Mango Coconut Shrimp brings together everything you want in an exciting appetiser: succulent shrimp, golden coconut crunch, tropical sweetness, and a lively kick of spice. Each bite delivers a satisfying contrast between a crisp exterior and tender seafood inside, followed by a creamy, fruity mango dipping sauce that makes the whole dish wonderfully moreish.
If you love recipes that look impressive without requiring complicated culinary techniques, Mango Coconut Shrimp deserves a place on your menu. The shrimp are coated in breadcrumbs and shredded coconut before being cooked until beautifully golden, while the accompanying mango sauce combines ripe mango, mayonnaise, honey, lemon juice, curry powder, and chilli sauce for a sweet, tangy, and gently fiery finish. The combination is inspired by the tropical flavour profile of the referenced Jo Cooks recipe.
This Mango Coconut Shrimp recipe is perfect for parties, family gatherings, weekend entertaining, starter courses, or simply when you want to turn ordinary shrimp into something memorable. It is colourful enough for a celebration table, easy enough for home cooks, and versatile enough to serve alongside salads, rice, grilled vegetables or other small bites. The result is a vibrant tropical appetiser with plenty of crunch and personality.
Table of Contents
💛🍤 Why You’ll Love This Recipe
- 🥭 Tropical And Vibrant: Mango Coconut Shrimp combines juicy seafood with sweet mango and coconut for a colourful tropical flavour profile.
- 🥥 Seriously Crispy: Breadcrumbs and shredded coconut create a wonderfully crunchy coating around the shrimp.
- 🌶️ Sweet And Spicy: The mango dipping sauce balances honeyed sweetness, citrusy freshness, and chilli heat.
- ⏱️ Quick To Prepare: The original recipe takes approximately 35 minutes from preparation to serving, making it suitable for entertaining without spending hours in the kitchen.
- 🎉 Perfect For Parties: Mango Coconut Shrimp makes an attractive finger food for birthdays, celebrations, dinner parties, and festive gatherings.
- 👨🍳 Beginner-Friendly: The recipe uses a straightforward breading station and simple frying technique.
- 🍋 Easy to Customise: Adjust the sweetness, spice, and citrus level in the mango sauce according to your preference.
- 🌴 Restaurant-Style At Home: Golden shrimp with a glossy mango dipping sauce can make a simple meal feel extra special.
🥭🍤 Ingredients Needed — Serves 6
🍤 For The Mango Coconut Shrimp
- 🍤 1½ lb (680 g) jumbo shrimp, peeled and deveined, tails on: Choose firm, fresh shrimp where possible. Keeping the tails attached makes the shrimp easier to handle and gives the finished dish an attractive presentation.
- 🍞 1½ cups breadcrumbs: Panko breadcrumbs are particularly useful for creating a light, crunchy coating, although ordinary breadcrumbs can also be used.
- 🥚 3 large eggs: Beat the eggs thoroughly so they coat the shrimp evenly and help the breadcrumb and coconut layers adhere.
- 🥥 3 cups shredded sweetened coconut: This gives the shrimp their signature tropical flavour and golden, crisp exterior.
- 🧂 1 teaspoon salt: Use this to season the coating and enhance the natural flavour of the shrimp.
- 🌶️ ½ teaspoon freshly ground black pepper: A little pepper adds gentle savouriness and balances the sweetness of the coconut.
- 🫗 Vegetable oil, as needed for frying: Use enough neutral oil to create approximately 1½ inches of frying depth in a suitable deep pan.
🥭 For The Spicy Mango Dipping Sauce
- 🥭 ¾ cup ripe mango, cubed: Choose a ripe but not overly soft mango for a naturally sweet and fragrant sauce.
- 🥄 ¾ cup mayonnaise: This provides the creamy base that gives the dipping sauce a smooth, rich texture.
- 🍯 1½ tablespoons honey: Honey adds sweetness and helps balance the chilli and citrus.
- 🌶️ 1½ tablespoons sriracha: Adjust the quantity depending on how much heat you enjoy.
- 🍛 ⅜ teaspoon curry powder: A small amount adds warmth and aromatic depth.
- 🧂 ⅜ teaspoon salt: Season gradually and taste before serving.
- 🍋 1½ tablespoons lemon juice: Lemon brightens the mango sauce and prevents it from tasting overly sweet.
- 🌿 ⅜ cup fresh coriander (cilantro): Fresh coriander adds a herbal note and vibrant colour. Flat-leaf parsley can be substituted if preferred.
🔪🍳 Equipment Needed
- 🥣 Mixing Bowls: Use separate bowls for the breadcrumbs, beaten eggs, and shredded coconut.
- 🍽️ Shallow Plates: These make dredging and coating the shrimp easier and less messy.
- 🥭 Blender or Food Processor: Blend the mango dipping sauce until creamy and smooth.
- 🍳 Deep Frying Pan or Dutch Oven: Use a deep, heavy pan for maintaining a steady frying temperature.
- 🌡️ Kitchen Thermometer: Check that the oil reaches approximately 175–190°C before frying.
- 🥄 Tongs: Use heat-resistant tongs to turn and remove the shrimp safely.
- 🧻 Wire Rack or Kitchen Paper: Allow cooked shrimp to drain without trapping too much excess oil.
👩🍳🔥 Step-By-Step Guide: How To Make Mango Coconut Shrimp
Cooking Instructions:
Follow these detailed steps carefully to make perfect Mango Coconut Shrimp every single time.
🥭 Step 1: Prepare The Mango Dipping Sauce
- 🥭 Add the cubed mango, mayonnaise, honey, sriracha, curry powder, salt, lemon juice, and coriander to a blender.
- 🌀 Blend until the mixture becomes smooth and creamy.
- 👅 Taste the sauce and adjust the honey, lemon juice, or sriracha according to your preference.
- ❄️ Transfer the sauce to a covered container and refrigerate while preparing the shrimp.
🍤 Step 2: Prepare The Shrimp
- 🧻 Pat the shrimp completely dry with kitchen paper. Excess moisture can make the coating less crisp.
- 🥣 Place the breadcrumbs in one shallow dish.
- 🥚 Crack the eggs into a second dish and beat until smooth.
- 🥥 Place the shredded coconut in a third dish.
- 🧂 Season the shrimp lightly with salt and pepper.
For Mango Coconut Shrimp, keeping the breading station organised is important. Work from breadcrumbs to egg and then coconut so each shrimp develops an even coating.
🥥 Step 3: Coat The Shrimp
- 🍤 Take one shrimp and dredge it thoroughly in the breadcrumbs.
- 🥚 Dip the breadcrumb-coated shrimp into the beaten egg.
- 🥥 Immediately roll it through the shredded coconut.
- 🤲 Press the coconut gently onto the shrimp so it adheres securely.
- 🍽️ Place the coated shrimp on a clean plate and repeat with the remaining shrimp.
For especially crunchy Mango Coconut Shrimp, avoid piling the coated pieces on top of one another. Keep them in a single layer until the oil is ready.
🔥 Step 4: Heat The Oil
- 🍳 Pour approximately 1½ inches of vegetable oil into a deep frying pan or Dutch oven.
- 🌡️ Heat the oil to between 175°C and 190°C.
- ⚠️ Do not allow the oil to become excessively hot because the coconut can brown quickly.
- 🧯 Keep a safe distance when adding the shrimp and never leave hot oil unattended.
🍤 Step 5: Fry The Shrimp
- 🍤 Carefully lower 4–5 shrimp into the hot oil at a time, depending on the size of your pan.
- ⏱️ Fry for approximately 2 minutes, turning if necessary, until the coating becomes golden and crisp and the shrimp are cooked through.
- 🥄 Remove the shrimp carefully using tongs.
- 🧻 Transfer them to a wire rack or kitchen paper to drain.
- 🔁 Repeat until all the shrimp are cooked.
Do not overcrowd the pan. Cooking Mango Coconut Shrimp in smaller batches helps maintain the oil temperature and gives each piece enough space to become crisp.
🌴 Step 6: Serve And Enjoy
- 🥭 Remove the chilled mango sauce from the refrigerator.
- 🍤 Arrange the hot Mango Coconut Shrimp on a serving platter.
- 🥣 Place the mango dipping sauce in a small bowl at the centre or alongside the shrimp.
- 🌿 Garnish with fresh coriander, mango cubes, or a little shredded coconut if desired.
- 🍋 Add lemon or lime wedges for an extra burst of citrus.
Serve the shrimp while they are still warm and crisp for the best contrast between the crunchy coating and creamy mango sauce.
✅Your Mango Coconut Shrimp is ready to enjoy!🎉
💡🔥 Tips For A Perfect Result
- 🧻 Dry The Shrimp Thoroughly: Pat the shrimp dry before coating. Moisture can prevent the breadcrumbs and coconut from sticking properly.
- 🌡️ Monitor the Oil: A thermometer gives you greater control. Aim for 175–190°C, as recommended by the source recipe.
- 🍤 Avoid Overcrowding: Frying too many shrimp simultaneously can reduce the oil temperature and leave the coating greasy rather than crisp.
- 🥥 Press The Coconut Firmly: Gently press the coconut onto each shrimp so the coating stays attached during frying.
- 🥭 Use Ripe Mango: A fragrant ripe mango gives the sauce better sweetness and a fuller tropical flavour.
- 🌶️ Control The Heat: Start with less sriracha if you are serving children or guests who prefer mild flavours.
- 🍋 Balance The Sauce: If the sauce tastes too sweet, add a little more lemon juice. If it tastes too sharp, add a small amount of honey.
- 🍤 Use Similar-Sized Shrimp: Consistent shrimp sizes help everything cook at roughly the same rate.
- 🧺 Drain Properly: A wire rack helps hot air circulate around the cooked coating, helping preserve its crispness.
- 🔥 Cook in Batches: Freshly fried Mango Coconut Shrimp are considerably more appealing when the coating remains crisp rather than steaming together in an overcrowded dish.
- 🥥 Try Unsweetened Coconut: If you prefer a less sweet savoury profile, unsweetened shredded coconut is an easy adjustment.
- 🍞 Consider Panko: Panko breadcrumbs provide a lighter, more pronounced crunch and work particularly well with coconut.
🍽️🥭 Serving Suggestion
- Serve Mango Coconut Shrimp as an appetiser with the spicy mango sauce in a small dipping bowl. For a larger spread, arrange the shrimp alongside a fresh garden salad, mango salsa, coconut rice, grilled vegetables or crispy plantain.
- For a Nigerian-inspired entertaining table, you could pair Mango Coconut Shrimp with jollof rice, a vibrant vegetable salad, fried plantain and a refreshing homemade fruit drink. The tropical sweetness of the mango works particularly well alongside savoury and lightly spicy dishes.
- If serving at a party, place the shrimp on a large platter with cocktail sticks so guests can easily pick them up. Keep the dipping sauce in a separate bowl to protect the crispy coating.
🌈🍤 Variations
- 🥥 Extra-Crispy Coconut Shrimp: Double-coat the shrimp by repeating the egg and breadcrumb stages before adding the coconut.
- 🔥 Hot Chilli Mango Shrimp: Increase the sriracha or add a little finely chopped fresh chilli to the sauce.
- 🍋 Lime Mango Sauce: Replace lemon juice with fresh lime juice for a sharper tropical flavour.
- 🥛 Yoghurt Mango Dip: Replace some or all of the mayonnaise with thick Greek yoghurt for a lighter creamy sauce.
- 🍍 Mango-Pineapple Sauce: Blend ripe pineapple with mango for an even more tropical dipping sauce.
- 🌿 Herby Coconut Shrimp: Add a pinch of dried thyme or finely chopped parsley to the coating.
- 🌬️ Oven-Baked Version: Arrange the coated shrimp on a lined baking tray and bake at approximately 200°C for 10–12 minutes, or until cooked through and golden. The source recipe notes that baking produces a different texture from frying but offers an alternative cooking method.
- 💨 Air-Fryer Version: Cook in batches in a preheated air fryer, checking frequently towards the end because coconut can brown quickly.
⏱️📋 Recipe At A Glance
- 🍤 Recipe: Mango Coconut Shrimp
- 👨👩👧👦 Serves: 6
- ⏱️ Preparation Time: 20 minutes
- 🔥 Cooking Time: Approximately 15 minutes
- ⏰ Total Time: Approximately 35 minutes
- 🌴 Cuisine: Tropical-Inspired / Fusion
- 🍽️ Course: Appetiser / Starter
- 🌶️ Flavour Profile: Sweet, spicy, tangy, and savoury
- 🥥 Main Cooking Method: Deep frying
- 🥭 Signature Accompaniment: Spicy mango dipping sauce
Mango Coconut Shrimp Recipe
Equipment
- 1 Mixing Bowls
- 1 Shallow Plates
- 1 Blender or Food Processor
- 1 Deep Frying Pan Or Dutch Oven
- 1 Kitchen Thermometer
- 1 Tongs
- 1 Wire Rack Or Kitchen Paper
Ingredients
For The Mango Coconut Shrimp
- 1½ lb 680 g jumbo shrimp, peeled and deveined, tails on
- 1½ cups breadcrumbs
- 3 large eggs
- 3 cups shredded sweetened coconut
- 1 teaspoon salt
- ½ teaspoon freshly ground black pepper
- Vegetable oil – as needed for frying
For The Spicy Mango Dipping Sauce
- ¾ cup ripe mango – cubed
- ¾ cup mayonnaise
- 1½ tablespoons honey
- 1½ tablespoons sriracha
- ⅜ teaspoon curry powder
- ⅜ teaspoon salt
- 1½ tablespoons lemon juice
- ⅜ cup fresh coriander – cilantro
Instructions
Step 1: Prepare The Mango Dipping Sauce
- Add the cubed mango, mayonnaise, honey, sriracha, curry powder, salt, lemon juice and coriander to a blender.
- Blend until the mixture becomes smooth and creamy.
- Taste the sauce and adjust the honey, lemon juice or sriracha according to your preference.
- Transfer the sauce to a covered container and refrigerate while preparing the shrimp.
Step 2: Prepare The Shrimp
- Pat the shrimp completely dry with kitchen paper.
- Place the breadcrumbs in one shallow dish.
- Crack the eggs into a second dish and beat until smooth.
- Place the shredded coconut in a third dish.
- Season the shrimp lightly with salt and pepper.
Step 3: Coat The Shrimp
- Take one shrimp and dredge it thoroughly in the breadcrumbs.
- Dip the breadcrumb-coated shrimp into the beaten egg.
- Immediately roll it through the shredded coconut.
- Press the coconut gently onto the shrimp so it adheres securely.
- Place the coated shrimp on a clean plate and repeat with the remaining shrimp.
Step 4: Heat The Oil
- Pour approximately 1½ inches of vegetable oil into a deep frying pan or Dutch oven.
- Heat the oil to between 175°C and 190°C.
- Do not allow the oil to become excessively hot because the coconut can brown quickly.
- Keep a safe distance when adding the shrimp and never leave hot oil unattended.
Step 5: Fry The Shrimp
- Carefully lower 4–5 shrimp into the hot oil at a time, depending on the size of your pan.
- Fry for approximately 2 minutes, turning if necessary, until the coating becomes golden and crisp and the shrimp are cooked through.
- Remove the shrimp carefully using tongs.
- Transfer them to a wire rack or kitchen paper to drain.
- Repeat until all the shrimp are cooked.
Step 6: Serve And Enjoy
- Remove the chilled mango sauce from the refrigerator.
- Arrange the hot Mango Coconut Shrimp on a serving platter.
- Place the mango dipping sauce in a small bowl at the centre or alongside the shrimp.
- Garnish with fresh coriander, mango cubes or a little shredded coconut if desired.
- Add lemon or lime wedges for an extra burst of citrus.
Notes
- 🍤 Use Large, Fresh Shrimp: Choose large, firm shrimp and pat them completely dry before coating for the best texture and crunch.
- 🥥 Coat Evenly: Make sure each shrimp is thoroughly coated with breadcrumbs, egg, and shredded coconut so the crust becomes beautifully golden and crispy.
- 🌡️ Keep the Oil Hot: Maintain the frying temperature around 175–190°C. Oil that is too cool can make the shrimp greasy, while excessively hot oil can burn the coconut before the shrimp cooks.
- 🍤 Avoid Overcrowding: Fry the shrimp in small batches to keep the oil temperature steady and ensure an even, crispy coating.
- 🥭 Choose A Ripe Mango: Use a sweet, fragrant mango for the dipping sauce. A ripe but firm mango gives the sauce excellent flavour without becoming watery.
- 🌶️ Adjust The Spice: Add more or less sriracha depending on your preferred heat level. Start with a small amount and increase gradually.
- 🍋 Balance the Flavours: Taste the mango sauce before serving and adjust the lemon juice, honey, or chilli until you achieve the perfect sweet, tangy, and spicy balance.
- 🧺 Drain Properly: Place freshly fried shrimp on a wire rack or kitchen paper immediately after cooking to remove excess oil while helping the coating stay crisp.
- 🥭 Serve Immediately: Mango Coconut Shrimp tastes best when served hot and crispy with the mango dipping sauce on the side.
- ❄️ Keep Sauce Separate: If storing leftovers, refrigerate the shrimp and mango dipping sauce separately to prevent the coconut coating from becoming soggy.
🧊🍤 Storage Instructions
- 🥡 Cooked Shrimp: Store leftover Mango Coconut Shrimp in an airtight container in the refrigerator for up to 3 days.
- 🥭 Mango Sauce: Store the sauce separately in a sealed container in the refrigerator. The source recipe indicates that the sauce can be kept for up to one week.
- 🔥 Reheating: Reheat shrimp in an oven or air fryer rather than a microwave where possible, as dry heat helps restore some of the crispness.
- ❄️ Do Not Mix Before Storage: Keep the mango sauce separate because contact with the sauce will soften the coconut coating.
- 🍤 Best Texture: For the crispest result, Mango Coconut Shrimp is best enjoyed freshly cooked.
📊🥭 Nutritional Information
Actual nutrition will vary according to shrimp size, oil absorption, coconut brand, mayonnaise, and serving size.
| Nutrient | Approx. Per Serving | % Daily Value* |
|---|---|---|
| Calories | 505 kcal | 25% |
| Carbohydrates | 34 g | 12% |
| Protein | 16 g | 32% |
| Fat | 34 g | 44% |
| Saturated Fat | 12 g | 60% |
| Cholesterol | 157 mg | 52% |
| Sodium | 935 mg | 41% |
| Potassium | 288 mg | 6% |
| Fibre | 4 g | 14% |
| Sugar | 17 g | 19% |
| Vitamin C | 9 mg | 10% |
| Calcium | 90 mg | 7% |
| Iron | 2 mg | 11% |
Daily Values are general reference values and can vary according to individual dietary requirements.
💚🥭 Health Benefits And Advice
- 🍤 Provides Protein: Shrimp are a protein-rich seafood choice and can contribute to a balanced meal.
- 🥭 Contains Fruit: Mango contributes vitamin C and other naturally occurring micronutrients while adding sweetness without requiring large quantities of refined sugar.
- 🥥 Contains Coconut: Shredded coconut contributes fibre and fat, although it also increases the overall calorie density of the recipe.
- 🍋 Citrus Adds Freshness: Lemon juice contributes vitamin C and helps balance the richness of the dipping sauce.
- 🥗 Balance The Meal: Pair Mango Coconut Shrimp with vegetables, salad, or a whole-grain side for a more balanced meal.
- 🧂 Watch the Sodium: Breadcrumbs, mayonnaise, sriracha, and added salt can contribute substantial sodium, so adjust seasoning according to your dietary needs.
- 🫗 Frying Adds Energy Density: Deep-fried foods generally absorb some cooking oil, so portion size matters if you are managing calorie intake.
- ⚠️ Seafood Allergies: Shrimp are crustaceans and can trigger serious allergic reactions. Anyone with a known shellfish allergy should avoid this recipe.
Note: The information provided in this blog post is for educational purposes only and is not intended as medical advice. Always consult with a healthcare professional before making significant changes to your diet.
❓🍤 Frequently Asked Questions
Q1. Can I Make Mango Coconut Shrimp Without Sriracha?
👉 Yes. Simply reduce or omit the sriracha. The mango, honey, and lemon still provide plenty of flavour, while the curry powder adds aromatic depth.
Q2. Can I Use Frozen Shrimp For Mango Coconut Shrimp?
👉 Yes. Thaw the shrimp completely, drain them well, and pat them thoroughly dry before breading. This helps the coating adhere properly.
Q3. Can I Bake Mango Coconut Shrimp Instead Of Frying?
👉 Yes. Arrange the coated shrimp on a lined baking tray and bake at approximately 200°C for 10–12 minutes, or until golden and cooked through. The texture will differ from deep-fried shrimp.
Q4. How Do I Make The Coconut Coating Extra Crispy?
👉 Use panko breadcrumbs, press the coconut firmly onto the shrimp, and avoid overcrowding the frying pan.
Q5. Can I Prepare The Mango Sauce In Advance?
👉 Yes. The mango sauce can be prepared ahead and refrigerated, which is particularly convenient when entertaining.
Q6. Why Is My Mango Coconut Shrimp Greasy?
👉 The oil may not have been hot enough, or the pan may have been overcrowded. Maintain the recommended frying temperature and cook in small batches.
Q7. Can I Use Unsweetened Coconut?
👉 Absolutely. Unsweetened coconut creates a less sweet, more savoury version of Mango Coconut Shrimp.
Q8. What Type Of Mango Is Best For The Sauce?
👉 Choose a ripe, fragrant mango with juicy flesh. It should be sweet but not fermented or excessively soft.
Q9. How Long Does Mango Coconut Shrimp Keep?
👉 Store cooked shrimp in the refrigerator for up to 3 days and keep the mango sauce separately. The original recipe recommends reheating the shrimp in an oven or air fryer.
Q10. Can I Make Mango Coconut Shrimp For A Party?
👉 Definitely. Prepare the mango sauce ahead, organise the breading station, and fry the shrimp shortly before serving for the best crunch.
🌴✨ Final Thoughts
There is something wonderfully joyful about Mango Coconut Shrimp. The combination of golden coconut, succulent shrimp and creamy mango sauce creates the kind of appetiser that immediately adds colour and excitement to the table. It is crunchy, juicy, sweet, tangy and spicy in all the right places.
Whether you are planning a weekend gathering, preparing a special family meal, or simply looking for an exciting seafood appetiser, Mango Coconut Shrimp gives you plenty of opportunities to make the recipe your own. Adjust the chilli, experiment with the dipping sauce, switch between frying and baking, or serve the shrimp alongside your favourite Nigerian-inspired sides.
Most importantly, have fun with it. Mango Coconut Shrimp is a recipe built around contrast — crisp against juicy, sweet against spicy and creamy against crunchy. Prepare the mango sauce, set up your coating station, keep your oil at the right temperature, and serve everything while it is fresh. With those simple details in place, you can create a colourful tropical appetiser that looks spectacular and tastes even better. Enjoy every crispy, mango-filled bite!
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