Description
Crispy coconut shrimp with mango salsa is a delightful tropical treat that brings sunshine to your table. Imagine succulent shrimp coated in a crunchy coconut shell, baked to golden perfection, and paired with a zesty mango salsa that adds a burst of flavor. This easy-to-make recipe is perfect for entertaining or enjoying a casual dinner with family, and each bite promises to transport you to a beach paradise.
Ingredients
Scale
- 1 lb large shrimp, peeled and deveined
- 1 cup unsweetened coconut flakes
- 1 cup panko breadcrumbs
- 1/2 cup all-purpose flour
- 2 large eggs, beaten
- 1 ripe mango, diced
- 2 tbsp fresh lime juice
- 1/4 cup chopped fresh cilantro
- Salt and pepper to taste
Instructions
- Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.
- Set up your breading station: place flour in one bowl, beaten eggs in another, and combine coconut flakes and panko in a third bowl.
- Dip each shrimp into the flour, then the egg wash, followed by the coconut mixture until fully coated.
- Arrange the coated shrimp on the prepared baking sheet without overcrowding.
- Bake for 15-20 minutes or until golden brown and crispy.
- Meanwhile, prepare the mango salsa by mixing diced mango, cilantro, lime juice, salt, and pepper in a bowl.
- Serve the crispy coconut shrimp hot alongside the refreshing mango salsa.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Appetizer
- Method: Baking
- Cuisine: Tropical
Nutrition
- Serving Size: 4 shrimp (100g)
- Calories: 320
- Sugar: 3g
- Sodium: 450mg
- Fat: 14g
- Saturated Fat: 9g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 22g
- Cholesterol: 150mg
Keywords: - For added flavor, consider mixing spices like cayenne pepper into the coconut coating. - Experiment with pineapple instead of mango for a different twist on salsa. - Store leftovers in an airtight container; reheat at 350°F for about 10 minutes to keep them crispy.