Our snacky Friday spread included these Coconut Shrimp with Mango Chili Sauce and let me just say… WOWZA!
That’s a word I use when I am pretty much speechless when anything is extra delicious.
SO crispy, SO flavorful, and HIGHLY addicting!
The combo of the crunchy coconut fried shrimp and the sweet and spicy mango sauce made my kitchen feel like a tropical paradise.
This could be a fun appetizer like it was for us, or served as dinner 🙂
How to Make Coconut Shrimp with Mango Chili Sauce
The dipping sauce was ridiculously easy, with only two ingredients.
Literally just a diced mango and some sweet chili sauce.
Peel and dice a half cup of mango, and you could just snack on the rest of the mango while making this dish like I did.
Put the mango in a food processor or blender (or smoothie machine like I did) along with half cup of the sweet chili sauce.
Blend until smooth and you have yourself a fabulous dipping sauce.
Now for the crisp-ity- crunch-ity shrimp…
In a bowl combine 2/3 cup each panko bread crumbs and sweetened coconut flakes, 1/4 cup cornstarch, kosher salt, and pepper.
Crack two eggs in another bowl and beat with a fork.
And set up a breading station like this with the eggs, panko coconut breading, and a saucepan with vegetable oil.
I filled the pan about 2 inches deep with vegetable and placed it on the stove over medium heat.
After about 5 minutes check to see the temperature.
Once the temp is 350 degrees coat some shrimp in the egg and breading.
Gently place in the oil for a minute or two.
Remove them from the oil and place on paper towels to soak up the excess oil.
And repeat frying the shrimp in small batches.
Coconut Shrimp with Mango Chili Sauce was incredible!
The shrimp were perfectly crisp and felt like quite a special treat with this dipping sauce 🙂
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Coconut Shrimp with Mango Chili Sauce
Coconut Shrimp with Mango Chili Sauce is a great recipe with crispy fried shrimp coated in coconut and dipped in a sweet chili mango sauce
- 1/2 cup diced mango
- 1/2 cup sweet chili sauce
- 1 pound jumbo shrimp peeled and deveined
- 2 eggs
- 2/3 cup panko bread crumbs
- 2/3 cup sweetened coconut flakes
- 1/4 cup cornstarch
- kosher salt, pepper
- vegetable oil (enough to fill a small saucepan 2 inches deep)
Put the diced mangos and sweet chili sauce in a blender or food processor and blend until smooth. Set this aside as the dipping sauce.
Pat the shrimp dry. Crack the eggs in one bowl and beat with a fork. Put the panko, coconut, cornstarch, kosher salt, and pepper in another bowl and stir until combined.
Fill a small saucepan with vegetable oil 2 inches deep and set over medium heat on the stove until 350 degrees, this should take about 4 to 5 minutes.
Dip a few shrimp into the egg and then into the panko coconut breading, press the breading slightly so it sticks to the shrimp.
Gently put a few shrimp into the oil and fry 1 to 2 minutes, remove and place on a plate lined with paper towels. Repeat with remaining shrimp.
Serve with the mango chili sauce for dipping.