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I told you things are going to get tropical around here…
And what is more tropical than coconut fried shrimp and a little mango sauce for dipping.
It’s the perfect summer snack, appetizer or accidental meal. And I say accidental meal because every time I have served coconut shrimp as an app people end up eating all the shrimp and not even bothering with dinner.
But come on, it’s coconut-lime fried shrimp, so I really cannot blame them.
Actually though, I have really only made coconut shrimp twice, but both times the same thing happened.
The first time I made this I was probably thirteen or fourteen and I was visiting my grandparents down in Florida. This was back when I had just stared to get into cooking, so I really had not a clue what the heck I was doing. Nor had I ever cooked shrimp before.
Anyway, they were having their neighbors over for drinks and I offered to make coconut shrimp.
YIKES. What were they thinking? I could have killed them all!!
Lucky for them I somehow managed to figure it out and it actually looked pretty descent too. Win, win for me!
Now do not ask me where I came up with the idea for coconut shrimp, but we liked the sound of it so we went with it. I even made a little dipping sauce too. Back then, seafood, coconut and dipping sauce were a whole new world for me.
Since I am back in the same house again this week, hanging out with my grandma, I knew I wanted to make coconut shrimp again since it was a pretty big hit the first time.
I couldn’t find or remember the recipe I used back then, but I kind of came up something I thought might be close, only I think this version is better. Like a lot better. I would hope that after six years of cooking I would be able to improve upon it.
It’s pretty simple and easy to make.
You just need a lot of coconut, a lot of lime and some perfectly ripe mangos and peaches. I am sure you could use pineapple or really any sweet tropical fruit, but I really loved the sweet combo of mango and peach mixed with a fiery sauce.
I’m sure margaritas would go pretty well with this as well.
Oh, oh or maybe some Mai Tai’s. Yes, Mai Tai’s, I see those in the near future for sure!
So I dare you to try stopping at just one of these little shrimpies.
Really, I dare you.
Coconut-Lime Fried Shrimp with Fiery Mango-Peach Jalapeño Sauce.
Servings: 18 Fried coconut lime shrimp
Calories Per Serving: 120 kcal
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Ingredients
Coconut-Lime Fried Shrimp
- 1 cup Panko bread crumbs use gluten free if needed
- 3/4 cups sweetened shredded coconut
- 1/4 cups flour use your favorite gluten free blend if needed
- 1/2 teaspoon crushed red pepper flakes
- 1 lime zested
- 1/2 teaspoon salt and pepper
- 2 eggs beaten
- 1/4 cup buttermilk
- 1 pound raw jumbo shrimp peeled + deveined, but tails left intact
Fiery Mango-Peach Jalapeño Sauce.
- 1 mango peeled + very finely diced
- 1 peach pitted + finely diced
- 1 jalapeño seeded + chopped ( the seeds in for a little more heat)
- 1/3 cup sweet thai chili sauce
- 2 tablespoon fresh basil chopped
- 1 lime juiced
- pinch of cayenne
- pinch of salt
Instructions
Fiery Mango-Peach Jalapeño Sauce.
- In a bowl combine the mango, peach, jalapeño, sweet thai chili sauce, basil, lime juice, pinch of cayenne and pinch of salt. Give it all a good stir, taste and adjust as needed. If desired you can place the sauce in a blender and puree until you have a smooth sauce. I like mine chunky though. Store in the fridge until the shrimp is ready.
Coconut-Lime Fried Shrimp
- In a medium bowl combine the Panko, shredded coconut, flour, crushed red pepper, lime zest, salt and pepper.
- In another smaller bowl whisk together the eggs and butter milk.
- Dip the shrimp into the eggs and then dredge the shrimp through the Panko mixture, pressing gently to adhere. Place the shrimp on a plate and repeat with the remaining shrimp.
- Add enough canola oil or coconut oil to cover the bottom of a large heavy bottom skillet and heat to 350 degrees F, or medium heat. Fry the shrimp in batches flipping after 1-2 minutes or until lightly golden. Place the shrimp on a paper towel lined plate, repeat with the remaining shrimp.
- Serve the shrimp warm with the fiery mango-peach jalapeño sauce.
I promise, it’s really not possible….you’ll just keep dipping and dipping!
You make the most amazing things Tieghan. I don’t think there’s one recipe that I haven’t drooled over. Love the crispy-crunchy vs the fresh and hot flavours in that salsa. Delicious!
Great concept but the shrimp look over cooked…..
Then don’t cook yours as long. Cook them to your liking .. lol
I don’t even eat meat and this looks delicious! That mango peach salsa is killing me, I have to make it soon, yum!
What a great flavor combination. YUM!
Coconut shrimp is the best!! Love the sauce that you have to go with it!!
You’re a marvel among women. YOU FRIED SHRIMP WHEN YOU WERE 13?? I could barely open a can of corn at that age. You really were born to cook.
When you say things like “fiery mango peach jalapeno sauce” to me, I just…I just…..UGH!
I love sweet and heat…these look fantastic. I’ve never made coconut shrimp before so I’ll have to give these a try…but that dipping sauce could go so well with everything…can’t wait to make it.
Love everything with coconut involved! And this fruit sauce likes amazing!
Oh, I just know this one’s gonna be a killer.
This looks like summer! You need to teach a food photography class. Your style is so unique!
You know what’s weird? I have never tried coconut shrimp! GAH! Who am I? how can I be a food blogger?
Well, now it looks like it’s time…that mango sauce is killing me! Pinned!
I have a very hard time feeding “swimmers” to my family… but I suspect this amazing concoction would change their minds. Then again, if they refuse, more for me, which would be a huge win. Looks delicious, and gorgeous photography… thanks!
If this recipe doesn’t look like vacation, then nothing does! I love the sauce. So summery! Great photos.
This looks delicious, and thanks for giving me an alternative to a family favourite in one of my recipes, which to be honest I’m a little bored of making by now! (Though, you put me to shame by making your own dip, when I just used standard storecupboard chilli sauce!)
http://www.rachelphipps.com/2013/09/recipe-breaded-prawns-with-sweet-chilli.html
I love coconut shrimp and that fruity sauce looks great Tieghan!
http://youtube.com/addalittlefood