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Coconut Shrimp, Mango Salsa, Appetizers, Appetizer,

Coconut Shrimp with Mango Salsa

Sweet and crunchy shrimp are complimented perfectly by a sweet and spicy salsa.  

Servings:  about 40-50 shrimp

Total Time: 50 minutes

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For shrimp: 

1 lb. uncooked, shelled shrimp

1 cup unseasoned panko bread crumbs

1 cup shredded coconut

kosher salt and pepper

3 eggs, beaten

vegetable or canola oil for frying

Mango Salsa:

2 ripe mangoes, diced

1/4 cup diced red pepper

4 green onions, sliced thinly, green parts included

1/4-1/2 t. salt

1/2 lime, juiced

1/2 bunch of cilantro, chopped

2 jalepenos, seeded and diced small


For shrimp: 

Place panko crumbs and coconut in a bowl and mix together.  Place flour in a separate bowl and season with salt and pepper.  Place beaten eggs in another bowl.  Heat oil in a fryer or dutch oven on the stove until the oil reaches 350 degrees F.  

Working in small batches, dip shrimp in flour, shake off excess.  Place floured shrimp in egg mixture to coat.  Then, place the shrimp in the coconut crumb mixture.  Place on a plate until ready to fry.


Fry the shrimp in small batches until golden brown, about 4-5 minutes.  Drain on paper towel. 


For salsa:


Add all ingredients to a bowl and stir with a spoon. Can be made a day in advance.   


Serve shrimp with salsa.     

Add a side that compliments your menu:

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