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5 from 2 votes

Crispy Coconut-Lime Shrimp with Mango Dipping Sauce

A fun, fresh, and flavorful weeknight dish that's ready in 20!
Prep Time10 mins
Cook Time10 mins
Total Time20 mins
Course: Appetizer, Main Course, Sauce
Cuisine: American
Servings: 4 people
Calories: 304kcal


  • 16 oz jumbo shrimp (size 21/25)
  • 1 ½ cups shredded unsweetened coconut
  • ¾ cup whole wheat panko
  • teaspoon salt
  • teaspoon cayenne pepper optional
  • 2 eggs whisked
  • 1 cup whole wheat or coconut flour for dusting

Mango Dipping Sauce

  • 1 ½ cups diced mango
  • ¾ cup canned coconut milk
  • ½ tsp vanilla extract
  • 2 teaspoon brown sugar
  • teaspoon 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.


Calories: 304kcal