Go Back
Before diving into the cooking process, it’s vital to understand the ingredients that contribute to the success of Tropical Paradise Coconut Shrimp with Mango Salsa. Each component is carefully chosen to enhance the flavors and textures of the dish, making it an unforgettable culinary experience.

Coconut Shrimp with Mango Salsa

Transport yourself to a sunny beach getaway with Tropical Paradise Coconut Shrimp and Mango Salsa! This delightful dish features crispy coconut shrimp paired with a refreshing mango salsa that bursts with flavor. Perfect for gatherings or satisfying your cravings for something exotic, this recipe guides you through selecting the best shrimp, creating a crunchy coating, and making a vibrant salsa. Impress your guests and indulge your senses with this tropical culinary experience.
Print Recipe Pin Recipe

Ingredients
  

1 pound large shrimp, peeled and deveined

1 cup unsweetened shredded coconut

1 cup panko breadcrumbs

1/2 cup all-purpose flour

2 large eggs

1 teaspoon garlic powder

1 teaspoon paprika

Salt and pepper to taste

Vegetable oil for frying

For the Mango Salsa:

1 ripe mango, diced

1/2 red bell pepper, diced

1/4 red onion, finely chopped

1 jalapeño, seeded and minced (optional, adjust for spice preference)

Juice of 1 lime

1/4 cup fresh cilantro, chopped

Salt to taste

Instructions
 

Prepare the Shrimp: Start by creating a dredging assembly line. In a shallow bowl, whisk together the all-purpose flour, garlic powder, paprika, salt, and pepper until evenly mixed. In a second bowl, crack the eggs and beat them lightly. In a third bowl, combine the unsweetened shredded coconut and panko breadcrumbs, mixing until fully combined.

    Coat the Shrimp: Take each shrimp and first dip it into the flour mixture, ensuring to shake off any excess. Next, immerse it in the beaten eggs, allowing any extra to drip back for an even coating. Finally, press the shrimp into the coconut-panko mixture, ensuring a generous coat by pressing gently to help it adhere. Continue this process until all shrimp are fully coated.

      Make the Mango Salsa: In a medium mixing bowl, add the diced mango, red bell pepper, finely chopped red onion, minced jalapeño (if using), lime juice, chopped cilantro, and a pinch of salt. Toss the mixture gently with a spoon to combine all the ingredients. Set aside for a few minutes so the flavors can meld together while you prepare the shrimp.

        Fry the Shrimp: In a large skillet or frying pan, pour in enough vegetable oil to cover the bottom (about 1/4 inch). Heat the oil over medium heat until it’s shimmering, but not smoking. Carefully add the shrimp in batches, making sure not to overcrowd the pan. Fry each shrimp for about 2-3 minutes on one side until they turn golden brown and crispy, then flip and fry for an additional 2-3 minutes on the other side. Once cooked, transfer the shrimp to a plate lined with paper towels to drain off any excess oil.

          Serve: Arrange the golden coconut shrimp artfully on a serving platter, accompanied by a bowl of the vibrant mango salsa for dipping. Enjoy your Tropical Paradise treat!

            Prep Time: 20 minutes | Total Time: 30 minutes | Servings: 4

              - Presentation Tips: For an extra touch, garnish the platter with lime wedges and a sprinkle of fresh cilantro. This will elevate the visual appeal and add a burst of freshness!