The Best Coconut Shrimp Recipe
Prepare yourself for a flavorful journey with this Coconut Shrimp and Spicy Mango Dipping Sauce recipe. Every bite of these jumbo shrimp enveloped in a crispy sweetened coconut layer delivers a delightful crunch, followed by the juicy, tender shrimp within. Frying them to golden perfection is the secret to creating this mouthwatering contrast of textures – an indulgence that’s impossible to resist! But that’s not all. The star that completes this tropical symphony is none other than my Spicy Mango Dipping Sauce. A stunning blend of zesty mango cubes, a touch of sweet honey, the fiery hint of sriracha, and a whisper of curry, this sauce adds a bold punch to the sweetness of the coconut shrimp.
Jumbo shrimp (tails on): These are the main feature of the dish, providing a meaty, savory component. If jumbo shrimp aren’t available, smaller shrimp can be used, just be sure to adjust the cooking time to prevent overcooking. Breadcrumbs: These help to give the shrimp a crunchy exterior, working together with the coconut for a nice textural contrast. I used Panko breadcrumbs but regular breadcrumbs will also work. Eggs: These act as the glue in the breading process, helping the breadcrumbs and coconut adhere to the shrimp. Sweetened coconut (shredded): This imparts a sweet, tropical flavor to the shrimp and contributes to the crunchy texture. If you prefer less sweetness, unsweetened shredded coconut can be used instead. Salt and pepper: These simple seasonings enhance the overall flavors of the dish. Feel free to adjust according to your taste preferences. Vegetable oil: This is used for frying the shrimp to a crispy, golden brown. Other neutral high-heat oils like canola or peanut oil can be substituted.
Mayonnaise: It serves as the creamy base for the sauce. Greek yogurt can be used as a healthier alternative. Mango (cubed): It provides a sweet, tangy element to the sauce. If mango isn’t in season, you can use peaches or pineapple for a different yet delicious fruity twist. Honey: Adds a touch of sweetness to balance the spiciness. Agave nectar or maple syrup could work as alternatives. Sriracha: Gives the sauce its spicy kick. Adjust the amount to your liking, or use a different hot sauce if you prefer. Curry powder: Adds a hint of exotic flavor to the sauce. You can omit it or substitute with turmeric or cumin if curry powder isn’t available. Salt: Enhances the overall flavor of the sauce. Adjust according to your taste preferences. Lemon juice: Its acidity brightens up the sauce and balances out the sweet and spicy flavors. Lime juice could be used as a substitute. Cilantro: Brings a fresh, herbal element to the sauce. If you’re not a fan of cilantro, you could use parsley instead.
You won’t believe how easy it is to make this mouth-watering Coconut Shrimp with Spicy Mango Dipping Sauce. Let’s get started! First up is our killer mango sauce. Just pop them into your blender and let it whirl until it’s all nice and smooth. You’ll be hit with a delightful aroma that’s sweet, spicy, and tangy all at once. Once that’s done, put it in the fridge to chill while we move onto the shrimp. Now let’s prepare our shrimp! We’re going to give the shrimp a nice breadcrumb bath first, then a quick dip in the beaten eggs, and lastly, they’ll roll around in the shredded coconut. Make sure to press gently so that the coconut sticks well. Fill up your Dutch oven or deep frying pan with about an inch and a half of vegetable oil. You don’t want it too hot or the shrimp will burn, but too cold and they’ll just soak up the oil. We’re aiming for that perfect golden crisp, so heat the oil between 350°F (175°C) and 375°F (190°C). Start frying the shrimp, but not too many at once – let’s say four or five depending on their size. They only need about two minutes to reach that ideal golden brown color. Just make sure to keep an eye on them so they don’t stick together. After frying each batch, take the shrimp out and let them drain. Keep going until you’ve fried all the shrimp to a beautiful golden brown. And voila! You’ve just made some impressive coconut shrimp! Plate them up nicely, and don’t forget to take out that Spicy Mango Dipping Sauce from the fridge. It’s time to dip in and enjoy your creation! So, ready to dig in?
Storage
Store leftover shrimp and sauce separately in airtight containers in the fridge. Shrimp will keep for up to 3 days, sauce for a week. Reheat shrimp in the oven or an air fryer to restore crispness. Serve the sauce cold from the fridge.
Discover Other Shrimp Recipes
Maple BBQ Glazed Bacon Wrapped Shrimp Honey Soy Shrimp Spicy New Orleans Shrimp Garlic and Parsley Butter Shrimp Coconut Shrimp Curry Cajun Shrimp with Tomato Alfredo Pasta Garlic Butter Shrimp Honey Walnut Shrimp Popcorn Shrimp
