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Jumbo Coconut Shrimp with Mango Dipping Sauce

Crispy Jumbo Coconut Shrimp with Mango Dipping Sauce Delight

Indulge in Jumbo Coconut Shrimp with Mango Dipping Sauce, a gluten-free appetizer that promises delicious tropical flavors.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Appetizer
Cuisine: Tropical
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Shrimp
  • 1 lb shrimp (peeled and deveined with tails on) Ensure shrimp are dry before breading for better coating adhesion.
  • 1 cup Panko breadcrumbs For a light, crispy texture; substitute with regular breadcrumbs if desired.
  • 2 large eggs (beaten) Acts as a binding agent for the coating.
  • 2 1/4 cups shredded unsweetened coconut Provides signature crunchy coating.
  • 1/2 tsp garlic powder Adds flavor depth.
  • 1 tsp lime zest Brightens the flavor profile.
  • Salt and pepper to taste Enhances overall flavors.
  • Oil for frying Use oils with high smoke points.
For the Mango Dipping Sauce
  • 1/2 cup mayonnaise Can substitute with Greek yogurt for a lighter version.
  • 1 cup mango (peeled and diced) Fresh mango is ideal for sweetness.
  • 1 tbsp honey Adds sweetness.
  • 1 1/2 tbsp sriracha Provides heat and tanginess.
  • 1/4 tsp curry powder Adds a unique flavor dimension.
  • 1/4 tsp salt Enhances flavors.
  • 1 1/2 tbsp lemon juice Can be substituted with lime juice.
  • 1/4 cup cilantro (leaves packed) Fresh herb garnish; omit if not a fan.

Equipment

  • deep skillet
  • mixing bowl
  • Slotted Spoon
  • Thermometer

Method
 

Step-by-Step Instructions
  1. Blend together mayonnaise, diced mango, honey, sriracha, curry powder, salt, and lemon juice until smooth, then fold in cilantro and set aside.
  2. Pat shrimp dry; toss shrimp in garlic powder, lime zest, salt, and pepper seasoning mixture.
  3. Prepare three containers: eggs, Panko breadcrumbs, and coconut for breading.
  4. Dip each shrimp in egg, then coat in Panko breadcrumbs, dip again in egg, and finally press into shredded coconut.
  5. Heat oil in a skillet until it reaches 350°F-375°F.
  6. Fry shrimp in batches for 2 minutes on each side until golden brown. Remove and drain on paper towels.
  7. Serve the fried shrimp warm with mango dipping sauce.

Nutrition

Serving: 4shrimpCalories: 350kcalCarbohydrates: 32gProtein: 20gFat: 15gSaturated Fat: 4gPolyunsaturated Fat: 1gMonounsaturated Fat: 10gCholesterol: 150mgSodium: 500mgPotassium: 300mgFiber: 2gSugar: 4gVitamin A: 100IUVitamin C: 10mgCalcium: 50mgIron: 1mg

Notes

Maintain oil temperature and avoid overcrowding for best results. Allow shrimp to rest on a wire rack to keep crispy.

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