Crispy Coconut Shrimp with Mango Dipping Sauce
Golden, Crispy Coconut Shrimp with a zesty Mango Dipping Sauce is flavorful, fun party app or weekday dish!
Anyone else getting ready for the bright, fresh flavors of spring? We definitely ARE and are puling out some of our favorite springtime recipes including this (BAKED) Crispy Coconut Shrimp with Mango Dipping Sauce. It is packed with tropical flavors, is a pinch to make, and is ready to eat in just 20 minutes, which makes it a no-brainer weekday staple.
We’ve made this recipe with both fresh and defrosted shrimp with stellar results. We usually opt for frozen because a) we like the convenience of eating shrimp whenever that craving hits and b) because the cost is a little friendlier. To get that perfect golden ‘crisp’, we toss our coconut with whole wheat panko. You can sub this out for regular panko, but we are admittedly partial to the extra crunch factor from whole wheat. And onto the coconut. Personally, we prefer unsweetened to let the sauce shine through but as we always say, you do you! If you are making the shrimp on its own, a sweetened coconut might be a fun twist.
Alright, let’s talk this sauce. This Mango Dipping Sauce is dangerously good. So good, we’ve been known to pour it over fruit, ice cream, and eat it straight up with a spoon. It’s just. that. good. Because we’re all about making things easy, you can absolutely sub fresh mango out for frozen. That said, if we HAD to choose, fresh Atulfo (yellow mangos) make this sauce pure gold. Quite literally.
Alright, enough talking. Let’s get to cooking.
Crispy Coconut-Lime Shrimp with Mango Dipping Sauce
- 16 oz jumbo shrimp (size 21/25)
- 1 1/2 cups shredded unsweetened coconut
- 3/4 cup whole wheat panko
- 1/8 tsp salt
- 1/8 tsp cayenne pepper optional
- 2 eggs whisked
- 1 cup whole wheat or coconut flour for dusting
Mango Dipping Sauce
- 1 1/2 cups diced mango
- 3/4 cup canned coconut milk
- 1/2 tsp vanilla extract
- 2 tsp brown sugar
- 1/8 tsp chili flakes optional
- juice of one lime
- Preheat oven to 425 degrees.
- In a medium bowl, mix together coconut flakes, panko, salt, and cayenne pepper. Taste and adjust seasonings per preference. Prepare a "dipping station" with one bowl flour, another bowl whisked eggs, and a final bowl of the coconut/panko mixture.
- One by one, dust shrimp in flour. Next, dredge shrimp in egg mixture. Lastly, firmly press shrimp into coconut mixture until well coated.
- Place shrimp onto a lined sheet pan and bake for 8-10 minutes, or until shrimp is done and beading is crisp and golden. Once out of the oven, add fresh lime zest.
Mango Dipping Sauce
- Add all sauce ingredients to a small pan and bring to a light simmer, stirring occassionally.
- Once mango is tender enough to smash with a spatula, remove from heat.
- Let mixture cool severl minutes before transferring to a blender or food processor.
- Blend until smooth.
Looking for more sauces to spruce up your weekday eats? Check out our Simple Savory Sauces ebook!