Coconut Shrimp with Mango Chili Sauce – Coconut Shrimp Recipe

Coconut Shrimp with Mango Chili Sauce – Coconut Shrimp Recipe is a tropical-inspired dish that’s perfect for impressing guests or treating yourself to something special. Crispy, golden shrimp are paired with a sweet and spicy mango chili sauce, and served alongside a fresh, crunchy Asian slaw. This coconut shrimp recipe brings together bold flavors and vibrant colors for a meal that’s as beautiful as it is delicious.

Ingredients

For the Coconut Shrimp

• 1 lb large shrimp, peeled and deveined, tails on
• 1 cup all-purpose flour
• 1 tsp salt
• 1/2 tsp black pepper
• 2 large eggs
• 1 cup unsweetened shredded coconut
• 1 cup panko breadcrumbs
• Vegetable oil, for frying

For the Mango Chili Sauce

• 1 ripe mango, peeled and diced
• 2 tbsp sweet chili sauce
• 1 tbsp lime juice
• 1 tsp honey
• 1/2 tsp red pepper flakes (optional, for extra heat)
• Pinch of salt

For the Asian Slaw

• 2 cups shredded green cabbage
• 1 cup shredded red cabbage
• 1/2 cup shredded carrots
• 2 green onions, thinly sliced
• 1/4 cup fresh cilantro, chopped
• 2 tbsp rice vinegar
• 1 tbsp soy sauce
• 1 tbsp sesame oil
• 1 tsp honey
• 1 tsp grated fresh ginger
• 1 tsp toasted sesame seeds
• Salt and pepper, to taste

Instructions

1. Prepare the Mango Chili Sauce

1. In a blender or food processor, combine mango, sweet chili sauce, lime juice, honey, red pepper flakes, and a pinch of salt.
2. Blend until smooth. Taste and adjust seasoning as needed. Set aside.

2. Make the Asian Slaw

1. In a large bowl, combine green cabbage, red cabbage, carrots, green onions, and cilantro.
2. In a small bowl, whisk together rice vinegar, soy sauce, sesame oil, honey, ginger, and sesame seeds.
3. Pour the dressing over the vegetables and toss to coat. Season with salt and pepper to taste. Refrigerate until ready to serve.

3. Prepare the Coconut Shrimp

1. Set up a breading station with three shallow bowls:
   • Bowl 1: Mix flour, salt, and pepper.
   • Bowl 2: Beat the eggs.
   • Bowl 3: Combine shredded coconut and panko breadcrumbs.
2. Dredge each shrimp in the flour mixture, then dip in the beaten eggs, and finally coat with the coconut-panko mixture. Press gently to adhere.
3. Place breaded shrimp on a plate and repeat with all shrimp.

4. Fry the Shrimp

1. In a large skillet or deep pan, heat about 1 inch of vegetable oil over medium-high heat until hot (350°F).
2. Fry shrimp in batches, about 2–3 minutes per side, until golden brown and cooked through.
3. Remove with a slotted spoon and drain on paper towels.

5. Serve

1. Arrange coconut shrimp on a platter with a bowl of mango chili sauce for dipping.
2. Serve with a side of Asian slaw.

Tips for Coconut Shrimp Recipe

• For extra crunch, double-dip the shrimp in egg and coconut-panko mixture.
• The mango chili sauce can be made ahead and refrigerated for up to 2 days.
• Try adding sliced red bell pepper or snap peas to the slaw for more color and crunch.

FAQ – Coconut Shrimp

Can I bake or air-fry the shrimp?
Yes! Bake at 425°F for 12–15 minutes or air-fry at 400°F for 8–10 minutes, flipping halfway.

What can I use instead of mango?
Pineapple or peach works well as a substitute in the sauce.

How do I store leftovers?
Store shrimp and slaw separately in airtight containers in the fridge for up to 2 days. Reheat shrimp in the oven for best results.

Looking for more tropical flavors? Try our Peach Pecan Parfait for dessert!