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This coconut shrimp recipe transports me back to my coastal vacation where I first tasted this magical combination. The crispy, sweet exterior of the shrimp paired with the tropical mango sauce creates an irresistible appetizer that never fails to impress dinner guests. After years of perfecting this recipe, I'm excited to share my version that balances texture and flavors perfectly.
I originally created this recipe for my husband's birthday party after we returned from a Caribbean vacation. The dish was such a hit that it's now requested at every family gathering we host.
Ingredients
- Jumbo shrimp with tails on provides the perfect size for dipping and ensures juicy bites
- Breadcrumbs create the first layer of crunch and help the coconut adhere better
- Eggs work as the essential binding agent that makes everything stick
- Sweetened shredded coconut adds that signature tropical sweetness and crispy texture
- Vegetable oil with a high smoke point ensures perfect frying without burning
- Fresh mango brings natural sweetness and tropical flavor to the dipping sauce
- Sriracha adds a customizable kick that balances the sweetness
- Curry powder introduces warm depth that complements the mango perfectly
- Fresh cilantro brightens the sauce with herbal notes
Step-by-Step Instructions
- Prepare the Mango Sauce
- Combine all sauce ingredients in a blender until smooth and silky. The texture should be thick enough to coat the back of a spoon but still pourable. Refrigerating helps the flavors meld together and thickens the sauce slightly. Make this first so flavors can develop while you prepare the shrimp.
- Heat the Oil
- Fill your Dutch oven with 1.5 inches of vegetable oil and heat to 350375°F. Use a thermometer for accuracy as proper temperature ensures crispy coating without overcooking the delicate shrimp. The oil should shimmer but not smoke.
- Create Your Breading Station
- Arrange three plates in sequence with breadcrumbs first, beaten eggs second, and coconut last. Season your eggs generously with salt and pepper for flavor throughout. Keep one hand for dry ingredients and one for wet to prevent clumping.
- Bread the Shrimp
- Hold each shrimp by the tail and dredge first in breadcrumbs pressing gently to adhere. Dip fully in the egg mixture allowing excess to drip off. Finally press into the coconut covering completely and patting gently to secure the coating.
- Fry to Golden Perfection
- Carefully place 45 shrimp into the hot oil without crowding. Fry for approximately 2 minutes until golden brown and crispy. The coconut toasts quickly so watch carefully to prevent burning. The shrimp will curl and turn opaque when done.
- Drain and Serve
- Transfer fried shrimp to a paper towellined plate to remove excess oil. Serve immediately while hot and crispy alongside the chilled mango dipping sauce for the perfect temperature contrast.
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My favorite thing about this recipe is how the sweetened coconut caramelizes slightly during frying, creating an almost candy-like exterior. Last summer, my daughter who normally dislikes seafood tried these and ended up eating more than anyone else at the table!
Make-Ahead Options
While the shrimp are best enjoyed immediately after frying, you can prepare components ahead of time to streamline the cooking process. The mango dipping sauce can be made up to 48 hours in advance and stored in an airtight container in the refrigerator. In fact, allowing the sauce to rest overnight actually enhances the flavors as the curry powder blooms and the mango sweetness deepens.
You can also bread the shrimp up to 2 hours before cooking. Simply complete the breading process, place them in a single layer on a baking sheet, cover loosely with plastic wrap, and refrigerate until ready to fry. This advance preparation makes this recipe perfect for entertaining.
Perfect Pairings
These coconut shrimp work beautifully as part of a larger tropical-themed meal. Serve them alongside coconut rice, grilled pineapple, and a fresh green salad dressed with lime vinaigrette for a complete dinner. For a cocktail party, pair with a rum punch or coconut margaritas to enhance the island vibes.
When serving as an appetizer, consider complementary dishes like spring rolls, satay skewers, or a fresh papaya salad. The versatility of coconut shrimp means they fit equally well at casual backyard gatherings or elegant dinner parties.
Ingredient Substitutions
For those with dietary restrictions or preferences, this recipe can be easily adapted. Gluten-free breadcrumbs work perfectly as a substitute for traditional breadcrumbs. For a lower-sugar version, use unsweetened coconut flakes and add a tablespoon of sugar to the breadcrumbs.
The mango sauce can be customized in numerous ways. Peach or pineapple can replace mango if unavailable. For a dairy-free option, substitute Greek yogurt for mayonnaise. Honey can be replaced with maple syrup or agave nectar.
If you prefer not to fry, these shrimp can be baked at 425°F for 10-12 minutes, though they won't achieve quite the same crispy exterior as the fried version.
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Commonly Asked Questions
- → Can I bake these coconut shrimp instead of frying?
Yes! For a healthier option, you can bake the coconut shrimp at 425°F (220°C) for about 10-12 minutes until golden and cooked through. Spray them lightly with cooking oil before baking for extra crispiness.
- → What can I substitute for mango in the dipping sauce?
If mango isn't available, try using peaches, pineapple, or papaya as alternatives. Each will provide a different but complementary sweetness to balance the spicy elements in the sauce.
- → How can I tell when the shrimp are properly cooked?
Properly cooked shrimp will turn from translucent gray to opaque pink with a slight C-shape. When fried with the coconut coating, they should be golden brown on the outside, which typically takes about 2 minutes in properly heated oil.
- → Can I make the mango sauce ahead of time?
Absolutely! The mango dipping sauce can be prepared up to 2 days in advance and stored in an airtight container in the refrigerator. This actually allows the flavors to meld together even better.
- → What size shrimp works best for this dish?
Jumbo shrimp (16-20 count per pound) work best as they provide a good ratio of shrimp to coating. Larger shrimp are easier to handle during the breading process and provide a more substantial bite.
- → How spicy is the mango dipping sauce?
With 1 tablespoon of sriracha, the sauce has a moderate heat level that's balanced by the sweetness of mango and honey. You can easily adjust by adding more sriracha for extra heat or reducing it for a milder flavor.