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ShrimpEasy
Coconut Shrimp with Mango Dip
Crispy coconut-crusted shrimp with a sweet mango dipping sauce. A Keys-inspired crowd pleaser.
Prep
20 min
Cook
10 min
Serves
4
CP
Crabby Pilot
Professional pilot & seafood enthusiast
✈️
The Story
“Flying into Marathon Key, there's a little tiki bar that serves these with a rum punch. I've been making my own version ever since.”
Ingredients
Shrimp
- 1 lb large shrimp, peeled and deveined (tails on)
- 1 cup sweetened shredded coconut
- 1/2 cup panko breadcrumbs
- 1/2 cup all-purpose flour
- 2 eggs, beaten
- Salt and pepper
- Vegetable oil for frying
Mango Dip
- 1 ripe mango, diced
- 2 tbsp honey
- 1 tbsp lime juice
- 1 tsp chili flakes
- Pinch of salt
Instructions
1
Blend mango dip ingredients until smooth. Set aside.
2
Set up three bowls: flour with salt and pepper, beaten eggs, and coconut mixed with panko.
3
Dredge each shrimp in flour, dip in egg, then press into the coconut-panko mixture.
4
Heat 2 inches of oil to 350°F. Fry shrimp in batches, 2–3 minutes until golden.
5
Drain on paper towels. Serve immediately with mango dip.
🍷
What to Drink
A tropical pilsner or piña colada.
