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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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Ingredients: 

For shrimp: 

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1 lb. uncooked, shelled shrimp

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1 cup unseasoned panko bread crumbs

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1 cup shredded coconut

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kosher salt and pepper

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3 eggs, beaten

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vegetable or canola oil for frying

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Mango Salsa:

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2 ripe mangoes, diced

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1/4 cup diced red pepper

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4 green onions, sliced thinly, green parts included

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1/4-1/2 t. salt

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1/2 lime, juiced

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1/2 bunch of cilantro, chopped

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2 jalepenos, seeded and diced small

Directions:

For shrimp: 

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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.  

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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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