| Level: | Easy |
| Total: | 30 min |
| Active: | 30 min |
| Yield: | 8 to 10 servings |
| Level: | Easy |
| Total: | 30 min |
| Active: | 30 min |
| Yield: | 8 to 10 servings |
Ingredients
- 1 cup diced fresh ripe mango
- 2 tablespoons BBQ sauce
- 1 tablespoon honey
- 1 tablespoon lime juice
- 1/2 teaspoon kosher salt
- Vegetable oil, for frying
- 1/2 cup cornstarch
- 1/2 cup all-purpose flour
- 2 teaspoons kosher salt
- 1 teaspoon freshly ground black pepper
- 3 large eggs
- 1 cup shredded sweetened coconut flakes
- 1 cup panko breadcrumbs
- 1 1/2 pounds peeled and deveined jumbo shrimp, butterflied (about 36)
- Lime wedges, for garnish
Instructions
- For the mango dipping sauce: Add the mango, BBQ sauce, honey, lime juice and salt to a blender and blend until smooth. Transfer to a small bowl; set aside.
- For the shrimp: Heat about 1/2 inch of vegetable oil in a nonstick skillet over medium heat to 350 degrees F.
- Combine the cornstarch, flour, salt and pepper in a bowl. Beat the eggs and 1/2 cup water in a second bowl. In a third bowl, combine the coconut flakes and breadcrumbs.
- Bread the shrimp by dipping them first in the flour mixture and shaking off any excess, then in the egg wash and finally in the coconut breadcrumbs, pressing to make sure each shrimp has an even coating.
- Fry the shrimp in the oil in batches of 8 to 12 until golden and crispy, approximately 2 minutes per side. Drain on a paper towel-lined plate.
- Arrange on a platter and serve immediately alongside the dipping sauce. Garnish with lime wedges.
Nutrition Facts
| Serving Size | 1 of 10 servings |
| Calories | 407 |
| Total Fat | 28 g |
| Saturated Fat | 7 g |
| Carbohydrates | 23 g |
| Dietary Fiber | 2 g |
| Sugar | 6 g |
| Protein | 18 g |
| Cholesterol | 165 mg |
| Sodium | 361 mg |
| Serving Size | 1 of 10 servings |
| Calories | 407 |
| Total Fat | 28 g |
| Saturated Fat | 7 g |
| Carbohydrates | 23 g |
| Dietary Fiber | 2 g |
| Sugar | 6 g |
| Protein | 18 g |
| Cholesterol | 165 mg |
| Sodium | 361 mg |
Reviews
I have made this numerous times, always to everyone raving how delicious. We travel often and go to different islands where coconut shrimp is always on the menu. My husband always says ‘ Yours is a lot better’
Sweetened coconut is way too sweet for me. It also browns much too quickly. I use unsweetened cocoanut.
Absolutely wonderful shrimp. I baked mine to be a little more healthy, turned out wonderful. Wasn’t a big fan of the dipping sauce but that was just me family loved it. Easy quick and great recipe.
Absolutely delicious!! I served 2 dipping sauces, but the 2 from the most popular from the chain restaurants around Jersey, which would be Red Lobster (Pina Colada sauce), and the orange marmalade with sweet chili sauce from all the rest. It was banging. I’ve been cooking and baking since the age of 6-7, so to say i know what I’m doing in the kitchen is an understatement, but all the prep times and cooking times in ALL the recipes makes me laugh. They should say, if you have a sous chef, this is how long it should take, 🙂 I’m the sous chef, the chef, and also the cleaner upper, so all the times are a “wee” bit off, lol. But nontheless, a very easy and a very delicious recipe.Thanks Ree, another delicious recipe!
Delicious. I served with a roasted romaine salad, with corn and tomatoes.
Making this for the 3rd time. I too, didn’t want to bother with the sauce. i have used cocktail sauce, plain BBQ sauce and plum sauce. Love it! Thank you.
Shrimp was good but mango sauce was not worth the trouble.
This was a great coconut shrimp recipe. Very simple, quick, impressive looking and just plain good! I am so going to make this for company. I really wanted to make the mango sauce as well but my blender just wasn’t powerful enough to cut through the mango so I couldn’t get it smooth.
This is a delicious meal. Be sure and use JUMBO shrimp! We used medium sized shrimp and it would have been much more satisfying to have more than one bite at a time! Very easy, very yummy!
Awesome recipe. Just follow directions right to the fine print. Are used large size shrimp it worked amazing. Again wonderful recipe