Coconut Shrimp With Mango Dipping Sauce
These crispy coconut shrimp are a tropical delight with a crunchy coating and succulent shrimp inside. Served alongside a smooth and tangy mango dipping sauce, they are a perfect balance of flavors. Enjoy them as a fun appetizer or a delicious main dish that will transport your taste buds to a sunny island getaway.
— Constant Cookbook
Ingredients
- :
- 1 pound extra-large shrimp (21 to 25 count), peeled and deveined
- 1 cup all-purpose flour
- ½ teaspoon paprika
- ½ teaspoon ground white pepper
- ¼ teaspoon cayenne pepper
- ¼ teaspoon table salt
- ¼ teaspoon sugar
- 2 eggs
- 1 tablespoon water
- 1 cup unsweetened shredded coconut
- 1 cup panko bread crumbs
- 1 to 2 quarts vegetable oil, for frying
- :
- 1 cup frozen mango chunks, thawed
- 1 cup mayonnaise
- ¼ cup fresh cilantro leaves
- 2 tablespoons honey
- 1 teaspoon lemon juice
- 6 to 8 drops Sriracha sauce (add more if you like it a bit more spicy)
Instructions
- Make the Mango Dipping Sauce: Place all of the dipping sauce ingredients into a food processor or blender and process until completely smooth. Place in an airtight container in the refrigerator until ready to serve (will keep for 1 week).
- Make the Shrimp: Whisk together the flour, spices, salt and sugar in a shallow dish or pie plate. Lightly beat the eggs with the water in another shallow dish. Combine the coconut and panko in a third shallow dish.
- Heat the vegetable oil in a Dutch oven or other large pot over medium-high heat until it reaches 350 degrees.
- Meanwhile, coat and bread the shrimp. Working with several shrimp at a time, drop them into the flour mixture and turn to coat. Shake the excess flour from the shrimp, then dip the shrimp into the eggs, turning to coat well, and allow the excess to drip off. Drop the shrimp into the coconut-panko mixture, and press the coconut lightly to adhere. Shake off any excess coconut and place the shrimp on a wire rack set over a rimmed baking sheet. Repeat with the remaining shrimp.
- When the oil reaches 350 degrees F, gently place half of the shrimp in the oil and fry, stirring frequently to prevent sticking, until golden, about 2 1/2 minutes. Using a slotted spoon, spider, or tongs, transfer the shrimp to a wire cooling rack placed over a baking sheet and repeat with the remaining shrimp. Serve immediately, accompanied by the mango dipping sauce.
Cook Time
5M
Prep Time
PT40M
Yield
4 to 6 servings
Nutrition
- Calories: 570 kcal
- Carbohydrate Content: 64 g
- Protein Content: 33 g
- Fat Content: 55 g
- Saturated Fat Content: 42 g
- Cholesterol Content: 372 mg
- Sodium Content: 1666 mg
- Fiber Content: 7 g
- Sugar Content: 23 g
- Serving Size: 1 serving
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