Mango Coconut Shrimp Recipe
Mango Coconut Shrimp is a crispy, golden seafood appetiser featuring juicy shrimp coated in crunchy coconut and breadcrumbs, then served with a creamy, sweet-and-spicy mango dipping sauce. Perfect for parties, entertaining, or a colourful tropical starter, this irresistible recipe delivers a delicious balance of crunch, sweetness, tang and gentle heat.
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.