Coconut Shrimp with Spicy Mango Dipping Sauce
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Get ready to be swept away by my tantalizing Coconut Shrimp with Spicy Mango Dipping Sauce, a fusion of tropical flavors that’s simply too good to resist! Crunchy, juicy shrimp coated in sweet coconut meet a punchy mango sauce in a dish that will make your taste buds dance with every bite.
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.
Why You’ll Love This Coconut Shrimp Recipe
- Flavorful Fusion: This Coconut Shrimp with Spicy Mango Dipping Sauce recipe offers a fantastic fusion of flavors. The sweetness of the coconut and mango contrasts beautifully with the savory shrimp and spicy sriracha, creating a taste experience that’s exciting and unique.
- Easy to Prepare: Despite its gourmet appeal, this recipe is straightforward to prepare at home, making it perfect for both weeknight dinners and special occasions.
- Versatile Dish: This dish is versatile and can suit many dining situations. Whether you’re looking for an appetizer to impress guests at your next party, a fun weekend cooking project, or a special dish for a romantic dinner, this coconut shrimp fits the bill.
- 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?
Frequently Asked Questions
I’m not a fan of spicy food, can I make the sauce without the sriracha?
Absolutely! You can easily customize the mango dipping sauce to your liking. If you’re not into spicy food, you can definitely skip the sriracha. The mango, honey, and lemon juice will still make a tasty, tangy, and slightly sweet sauce.
Can you make this ahead of time?
You can definitely make the mango sauce a day in advance. However, for the best taste and texture, serve the shrimp fresh and warm, straight from the fryer. If you must prepare them in advance, reheat them in the oven on a wire rack to keep them from becoming soggy.
Can I bake the shrimp instead of frying them?
While frying gives the shrimp a crispier texture, you can bake them for a healthier option. Just place them on a baking sheet lined with parchment paper and bake at 400°F (200°C) for about 10-12 minutes or until they’re golden and cooked through. Note that the texture won’t be exactly the same as frying, but they’ll still be tasty!
Expert Tips
- Ensure Proper Oil Temperature: As mentioned earlier, maintaining an oil temperature between 350°F (175°C) and 375°F (190°C) is key to achieving crispy, golden shrimp that aren’t overly greasy. Use a thermometer if you have one, or test the oil with a piece of bread or a pinch of flour.
- Don’t Overcrowd the Pan: Frying the shrimp in batches prevents the oil temperature from dropping too much, which can result in soggy, undercooked shrimp. It also prevents the shrimp from sticking together.
- Use Fresh Shrimp When Possible: While frozen shrimp can work in a pinch, fresh shrimp will give you the best flavor and texture. Remember to clean and devein them before starting the breading process.
- Double Dredge for Extra Crunch: If you love extra crispy shrimp, consider double-dredging them. This means after the first coat of breadcrumbs, dip them back into the egg and then into the breadcrumbs again before moving onto the coconut.
- Experiment with the Dipping Sauce: Don’t be afraid to tweak the dipping sauce to your liking. If you want it sweeter, add more honey. If you want it tangier, add more lemon juice. The recipe is just a starting point – make it your own!
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
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Coconut Shrimp with Spicy Mango Dipping Sauce
Video
Ingredients
- 1 pound jumbo shrimp (peeled, tails on)
- 1 cup breadcrumbs
- 2 eggs
- 2 cups sweetened coconut (shredded)
- salt and pepper (to taste)
- vegetable oil ( for frying)
For Spicy Mango Dipping Sauce
- ½ cup mayonnaise
- ½ mango (cubed, about ½ cup to ¾ cup)
- 1 tablespoon honey
- 1 tablespoon sriracha
- ¼ teaspoon curry powder
- ¼ teaspoon salt
- 1 tablespoon lemon juice
- ¼ cup cilantro
Before You Begin! If you make this, please leave a review and rating letting us know how you liked this recipe! This helps our business thrive & continue providing free recipes.
Instructions
- In a blender, combine mayonnaise, cubed mango, honey, sriracha, curry powder, salt, lemon juice, and cilantro. Blend until smooth and refrigerate.
- Fill a Dutch oven or deep frying pan with about 1 1/2 inches of vegetable oil. Heat the oil until it reaches a temperature between 350°F (175°C) and 375°F (190°C), ensuring it's hot enough for frying the shrimp to a perfect crisp.
- Set up a breading station with three plates – one with breadcrumbs, one with beaten eggs seasoned with salt and pepper, and one with shredded coconut. Dredge each shrimp in breadcrumbs, then in egg, and finally in coconut.
- Once oil is hot, fry shrimp in batches for about 2 minutes or until golden and crispy.
- Drain fried shrimp and serve with the chilled spicy mango dipping sauce. Enjoy your tropical feast!
Notes
- Oil Temperature: Monitoring the oil temperature is crucial. Too hot, and your shrimp will burn. Too cold, and they can turn soggy. Aim for a temperature between 350°F (175°C) and 375°F (190°C).
- Shrimp Preparation: Ensure the shrimp are peeled, deveined, and thoroughly dried before you begin the breading process for best results.
- Breading Station: For an organized and efficient breading process, prepare your station with one plate of breadcrumbs, one plate of beaten eggs, and one plate of shredded coconut.
- Frying in Batches: Avoid overcrowding the pan when frying the shrimp. This helps to maintain the oil temperature and prevents the shrimp from sticking together.
- Sauce Adjustments: Feel free to adjust the dipping sauce to taste. Add more honey for sweetness, or extra sriracha for heat.
Nutrition Information
Notice: Nutrition is auto-calculated for your convenience. Where relevant, we recommend using your own nutrition calculations.
Is it a good idea to butterfly the shrimp?
Butterflying the shrimp can certainly make for a beautiful presentation and more surface area for the coconut breading to adhere to. However, it’s not essential for this recipe. If you choose to do so, just be aware that the shrimp may cook a bit faster.
What else does this sauce pair with if you don’t have an oven/stove? Does it taste good and pair well with cold cooked shrimp w/out the coconut seasoning? Would love to take the dip to a summer picnic.
This spicy mango dipping sauce is wonderfully versatile and will pair well with a variety of dishes. Yes, it definitely pairs nicely with cold cooked shrimp, even without the coconut. The sweetness from the mango and the spicy kick from the sauce complement the natural flavor of shrimp.
In addition to shrimp, you could also try it with cold cooked chicken, grilled vegetables, or as a dip for raw veggies like bell peppers or cucumbers. It would also be excellent with spring rolls or served with a cheese platter. Its bright, tropical flavors make it a great addition to any summer picnic.
The spicy mango dipping sauce is amazing. I’m a household of one and I ended up with a lot of extra sauce and I started putting it on everything, shrimp, rice, mixing it into black beans. It’s so good!!!
Hello Joanna, There is nothing we love more than Coconut Shrimp. But I need to go in a different direction for the Mango dipping sauce. My family does not eat anything spicy so I would have to make a sauce (either this one or another) without the heat. Any suggestions? Otherwise a fantastic recipe.
Oh you can definitely make it without the sriracha, or you can try using a sweet red chili sauce instead.
Dont have any Sriracha on hand. Are there a simple everyday substitutes you’d recommend?
Also do you have a video of this receipe being prepared?
You can use any hot sauce or your favourite spicy ingredient! Unfortunately I do not have a video for this one.
Another amazing recipe. I love opening your recipes. Thank you so much. I hope you have a Merry Christmas and all the best for 2020.
Happy holidays to you too!
Hi Joanna could I make the mango sauce few days ahead do this think? Also would creme Fraiche or sour cream taste ok.
Yes a few days ahead will be fine! Either would be great. Creme fraiche is more drizzleable.
hi i will try this sauce since im looking for the great recipe for a long time for deep frried chicken.may i ask can i put chilli powder to make it more spicy?and mix yougurt and mayo to make it creamier?thank you
Hi Caryl! Yeah you can add chili powder or just more sriracha if you like it spicier. I think the yogurt would be a nice touch too.
Hi! Looks amazing. Do you think These could travel well? This dish looks amazing but afraid it may not be good cold after an hour travel. Thoughts? Thanks so much!
Personally I don’t mind cold shrimp, but they should be fine, they shouldn’t get too soggy if that’s what you’re afraid of.
I want to say a big thank you to Jo for an awesome and super delicious spicy mango dip. My family and relatives loved it so much. It goes well with anything.
You’re very welcome, I’m so glad you’re enjoying the dip.
These were yummy!! Served them for dinner tonight with a side of roasted asparagus and broccoli. They were just a bit sweet for my taste. Next time I may use unsweetened coconut and just let the sweetness come from the sauce. Still, not one was left at our house! Thanks for this recipe!
this looks great, how do i bake them instead of frying them?
Just line a baking sheet with parchment paper, preheat your oven to 400 F degrees and bake them for about 10 minutes. Haven’t tried with this recipe, but I think it should be fine.
These shrimp look awesome, but that spicy mango sauce tho. It looks so good, I want to drown all the things in it! I’m thinking of making some tilapia with this sauce drizzled over the top.. do you think that’d be a good idea?
Oh yeah that’d be amazing. Let me know if you try it. 🙂
If I wanted to make this a meal, what would I serve with this. It sounds really wonderful
Thanks, Jan
This really is more of just an appetizer but I suppose if you did want to make it into a meal I’d serve it with a side salad or some rice and vegetable.s
Hey, these look great! I love the mango dipping sauce idea. I wonder how it would turn out with crema or sour cream instead of the mayo? A must try! Extra spicy for me, of course. Putting shrimp on the menu VERY soon now. Thanks.
Hi Mike,
I think it would be fine either with crema, sour cream and probably even yogurt.
What about no mayo or sour cream, just the fruit and other ingredients? I have a dairy-averse family. Think it would work?
You probably could but it won’t be the same, since this is supposed to be more of a creamy dip, you could try though and see if you like it.
I tried without the mayo and it was fantastic!! I used panko instead of regular breadcrumbs for extra crunch. Thanks for another fave recipe!
Glad you liked it Suzy!