Description
Crispy Coconut Shrimp with Mango Salsa is a delightful tropical dish that transports your taste buds to a sunny beach paradise. Each bite of perfectly fried shrimp delivers a satisfying crunch, complemented by the sweet, refreshing mango salsa. This crowd-pleaser is not only easy to prepare but also versatile enough for any occasion, making it an ideal appetizer or main course.
Ingredients
Scale
- 1 lb large shrimp, peeled and deveined
- ½ cup all-purpose flour
- 2 large eggs, whisked
- 1 cup panko breadcrumbs
- 1 cup unsweetened coconut flakes
- 1 ripe mango, diced
- ¼ cup red onion, finely diced
- ¼ cup fresh cilantro, chopped
- Juice of 1 lime
- Salt and pepper to taste
- Vegetable oil for frying
Instructions
- Gather and prepare all ingredients; dice the mango, onion, and cilantro.
- In a bowl, combine the mango, red onion, cilantro, lime juice, salt, and pepper to make the salsa. Set aside.
- Set up three bowls: one with flour mixed with salt and pepper, one with whisked eggs, and one with panko breadcrumbs mixed with coconut flakes.
- Dip each shrimp in flour first, then egg wash, and finally into the panko mixture.
- Heat vegetable oil in a skillet to 350°F (175°C). Fry shrimp in batches for about 3-4 minutes per side until golden brown.
- Drain excess oil on paper towels and serve hot with mango salsa.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Appetizer/Main Course
- Method: Frying
- Cuisine: Tropical
Nutrition
- Serving Size: 4 shrimp (120g)
- Calories: 340
- Sugar: 5g
- Sodium: 520mg
- Fat: 17g
- Saturated Fat: 10g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 3g
- Protein: 20g
- Cholesterol: 160mg