Crispy Coconut Shrimp with Mango Sauce

Oh my gosh, you have to try these crispy coconut shrimp with mango sauce! I swear, the first time I made them, my kitchen smelled like a tropical vacation. I used to think you had to fry shrimp to get that perfect crunch, but turns out baking works just as well (and way less mess!). The secret? A little spritz of oil before they go in the oven. That coconut-panko coating gets golden and crispy while the shrimp stays juicy inside. And that mango sauce? Sweet with just a hint of lime – it’s like sunshine in a bowl. Perfect for when you want something fancy but don’t feel like spending hours in the kitchen.

Why You’ll Love This Crispy Coconut Shrimp with Mango Sauce

Trust me, this recipe is going to become your new go-to for so many reasons:

• So easy! Just dip, coat, and bake – no fancy skills needed
• Healthier than fried but still perfectly crispy (that coconut coating is magic!)
• The mango sauce – sweet, tangy, and just a little spicy if you want it
• Perfect for parties – looks fancy but comes together in 30 minutes
• Kids love it too! That coconut crunch makes veggies jealous

Seriously, I make these at least twice a month – they disappear every single time.

Ingredients for Crispy Coconut Shrimp with Mango Sauce

Here’s everything you’ll need to make this tropical treat – I’ve separated the shrimp ingredients from the sauce ingredients so you can shop easily. Pro tip: measure everything before you start cooking! Nothing worse than realizing you’re short on coconut mid-recipe (been there!).

For the Coconut Shrimp:

• 1 lb large shrimp – peeled and deveined (thaw completely if frozen)
• 1 cup shredded coconut – packed lightly (I prefer unsweetened)
• 1 cup panko breadcrumbs – gives that perfect crunch
• 1/2 cup all-purpose flour – for dredging
• 2 large eggs – beaten well (room temp works best)
• 1/2 tsp salt – I use kosher
• 1/4 tsp black pepper – freshly cracked if you’ve got it

For the Mango Sauce:

• 1 cup mango – diced (about 1 medium mango)
• 1 tbsp lime juice – fresh squeezed tastes brightest
• 1 tbsp honey – adjusts to your sweetness preference
• 1/4 tsp red pepper flakes – optional but adds nice heat

Ingredient Notes & Substitutions

Don’t stress if you’re missing something – here’s how to adapt:

• Shrimp size matters! Use 21-25 count per pound for best results. Too small and they overcook, too big and the coating ratio’s off.
• No panko? Regular breadcrumbs work, or go gluten-free with crushed rice cereal.
• Out of fresh mango? Frozen works great – just thaw first. In a pinch, peach or even pineapple makes a fun sauce variation.
• Honey alternatives: Maple syrup or agave nectar blend in nicely.
• Extra crispy tip: Add 1 tbsp cornstarch to the flour mixture for maximum crunch.

See? Plenty of ways to make this work with what you’ve got. The only non-negotiable is that coconut – it’s the star of the show!

Equipment Needed to Make Crispy Coconut Shrimp

Okay, let’s talk tools! The beauty of this recipe is you don’t need anything fancy – just a few basics you probably already have in your kitchen. Here’s my must-have list for coconut shrimp success:

• Baking sheet – A standard half-sheet pan works perfectly
• Parchment paper – For easy cleanup (trust me, you’ll thank me later)
• 3 shallow bowls – For the dredging station (I use pie plates or cereal bowls)
• Blender or food processor – To make that silky mango sauce
• Tongs or fork – For handling the shrimp without messing up the coating
• Cooking spray (optional) – For extra crispiness

That’s it! No deep fryer, no special gadgets. Though I will admit – my little squeeze bottle for the mango sauce makes me feel fancy when I drizzle it on the plate. But a spoon works just fine too!

How to Make Crispy Coconut Shrimp with Mango Sauce

Okay, let’s get cooking! I promise this is easier than it looks – just follow these simple steps and you’ll have restaurant-quality coconut shrimp in no time. The key is setting up your “dredging station” first. My grandma called this “mise en place” (fancy French for “get your stuff ready!”). Here’s how it’s done:

1. Preheat your oven to 400°F (200°C). Line that baking sheet with parchment paper – this keeps the shrimp from sticking and makes cleanup a breeze.
2. Mix the coating: In one shallow bowl, combine the shredded coconut and panko breadcrumbs. In another bowl, put your flour. In the third bowl, beat those eggs until uniform.
3. Season the shrimp: Pat your shrimp dry with paper towels (super important for the coating to stick!), then sprinkle with salt and pepper.
4. Dredge like a pro: Working one at a time, coat each shrimp in flour (tap off excess), dip in egg (let the excess drip off), then roll in the coconut mixture. Press gently to help it adhere – don’t be shy!
5. Bake to perfection: Arrange shrimp on the baking sheet with space between them. Bake 12-15 minutes until golden brown – no flipping needed!
6. Make the sauce: While shrimp bake, blend mango, lime juice, honey and red pepper flakes until smooth. Taste and adjust – want it sweeter? Add more honey. More tang? Squeeze in extra lime.

That’s it! Serve those golden beauties immediately with the mango sauce for dipping. Watch how fast they disappear!

Tips for Perfect Crispy Coconut Shrimp

After making these dozens of times, I’ve picked up some tricks to guarantee coconut shrimp success every single time:

• The spray bottle trick: Lightly mist the coated shrimp with cooking spray before baking. This little extra oil helps the coconut get that perfect golden crispiness without frying.
• Press it real good: When coating the shrimp, really press that coconut mixture onto all sides. This prevents bare spots and ensures every bite has that amazing crunch.
• Size matters: Keep your shrimp roughly the same size so they cook evenly. If some are much larger, they might need an extra minute or two.
• Don’t crowd the pan: Give each shrimp some personal space on the baking sheet. Overcrowding causes steaming instead of crisping.
• The sniff test: When your kitchen smells like toasted coconut and the edges look golden, they’re done! Overcooked shrimp get rubbery.

Follow these simple tips and I promise your coconut shrimp will come out perfectly crispy every time. Now go impress someone with your tropical cooking skills!

Serving Suggestions for Crispy Coconut Shrimp

Now for the best part – eating these golden beauties! I love how versatile coconut shrimp can be. Here are my favorite ways to serve them (though honestly, they’re amazing straight off the baking sheet too – no judgment!):

• Appetizer superstar: Stick toothpicks in them and serve with the mango sauce in little cups. Instant party food that always gets compliments.
• Over rice: Jasmine or coconut rice makes the perfect base – drizzle extra sauce over everything.
• Salad topper: Toss some greens with citrus vinaigrette and plop a few shrimp on top. Fancy lunch in minutes!
• Taco night twist: Swap out your usual protein for coconut shrimp in soft tortillas with slaw and avocado.
• With dipping sauces: Besides the mango sauce, try sweet chili sauce or even a spicy mayo for contrast.

The possibilities are endless! My kids love them with a side of roasted sweet potato wedges, while my husband insists on pairing them with a cold beer (or ginger beer for a non-alcoholic option). Whatever way you choose, just make extra sauce – you’ll want to put it on everything!

Storing & Reheating Crispy Coconut Shrimp

Okay, let’s be real – these coconut shrimp rarely last long enough to need storing at my house! But on the off chance you have leftovers (or want to prep ahead), here’s how to keep them tasting fresh and crispy:

Storing: Let the shrimp cool completely first – no one likes soggy bottoms! Then pop them in an airtight container with parchment between layers. They’ll keep in the fridge for up to 2 days. The mango sauce stays fresh in a separate container for about 4 days.

Reheating magic: To bring back that perfect crunch, skip the microwave (trust me, it turns them rubbery). Instead:

• Oven method: Spread shrimp on a baking sheet and warm at 350°F for 5-7 minutes. They’ll crisp right back up!
• Air fryer hack: 3 minutes at 375°F works like a charm – just don’t overcrowd the basket.

Pro tip: If you’re planning to freeze them, bake the shrimp just until lightly golden (not fully browned), then freeze on a parchment-lined tray before transferring to bags. When ready to eat, bake from frozen at 400°F for 10-12 minutes – they’ll taste freshly made!

The mango sauce might thicken in the fridge – just stir in a teaspoon of warm water to loosen it back up. And if you’re feeling fancy, warm the sauce slightly before serving – it makes the flavors pop!

Nutritional Information for Crispy Coconut Shrimp with Mango Sauce

Now, I’m no nutritionist, but I know lots of you like to track what you’re eating – so here’s the scoop on what’s in this tropical treat! Remember, these numbers are just estimates (your exact amounts might vary based on ingredient brands and how much sauce you use). But overall, these shrimp are a pretty great balance of protein and flavor without going overboard on calories.

Per serving (about 5-6 shrimp with 2 tbsp sauce):

• Calories: 320
• Protein: 20g (shrimp pack a punch!)
• Carbohydrates: 28g
• Fiber: 3g (thank you, coconut and mango!)
• Sugar: 12g (mostly from the natural fruit sugars)
• Fat: 14g
• Saturated Fat: 10g (that’s the coconut doing its thing)
• Cholesterol: 190mg
• Sodium: 480mg

What I love is that compared to fried coconut shrimp (which can clock in at over 400 calories per serving!), baking them saves you some calories while keeping all that amazing crunch. And that mango sauce? Mostly fruit with just a touch of honey – way better than heavy mayo-based dips.

If you’re watching certain nutrients, here are some easy tweaks:

• For less sugar, reduce the honey in the sauce
• Lower sodium? Use unsalted coconut and ease up on the added salt
• Want more protein? Serve with a side of black beans or quinoa

But honestly? Life’s too short to stress over every number – sometimes you just need to enjoy some darn good coconut shrimp!

Frequently Asked Questions About Crispy Coconut Shrimp

I get asked about these coconut shrimp ALL the time – so here are answers to the most common questions that pop up. (And hey, if you’ve got one I didn’t cover, just shout in the comments!)

Can I fry these instead of baking?

Absolutely! While I love the baked version (less mess, less guilt), frying gives that extra crunch. Heat vegetable oil to 350°F and fry shrimp in batches for 2-3 minutes until golden. Drain on paper towels – they’ll be dangerously crispy!

Do I have to use fresh shrimp?

Nope! Frozen shrimp work great – just thaw them completely in the fridge overnight first. Pro tip: Pat them SUPER dry with paper towels before coating. Wet shrimp = sad, soggy breading.

How can I make the mango sauce spicier?

Oh, I love this question! Try adding:

• More red pepper flakes (start with 1/2 tsp)
• A pinch of cayenne pepper
• Minced fresh jalapeño (about 1 tsp)
• A dash of hot sauce blended right in

Taste as you go – that sweet heat is addictive!

Can I make these ahead of time?

You sure can! Prep the coated shrimp up to 4 hours before baking – just keep them refrigerated on the baking sheet. The mango sauce actually tastes better after sitting for an hour or two (flavors meld beautifully).

What if I’m allergic to coconut?

No worries! Swap the coconut for:

• Crushed cornflakes (gives great crunch)
• Chopped almonds or pecans
• Extra panko with a pinch of brown sugar

You’ll miss that tropical vibe, but they’ll still be delicious!

Now that you’re a coconut shrimp expert, I want to see your creations! Tag me @YourKitchenHelper when you make them – nothing makes me happier than seeing your golden, crispy results. Happy cooking, shrimp lovers!

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