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I told you things are going to get tropical around here…

Coconut-Lime Fried Shrimp with Fiery Mango-Peach Jalapeño Sauce | halfbakedharvest.com

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.

Coconut-Lime Fried Shrimp with Fiery Mango-Peach Jalapeño Sauce | halfbakedharvest.com

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!!

Coconut-Lime Fried Shrimp with Fiery Mango-Peach Jalapeño Sauce | halfbakedharvest.com

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.

Coconut-Lime Fried Shrimp with Fiery Mango-Peach Jalapeño Sauce | halfbakedharvest.com

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.

Coconut-Lime Fried Shrimp with Fiery Mango-Peach Jalapeño Sauce | halfbakedharvest.com

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.

Coconut-Lime Fried Shrimp with Fiery Mango-Peach Jalapeño Sauce | halfbakedharvest.com

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!

Coconut-Lime Fried Shrimp with Fiery Mango-Peach Jalapeño Sauce | halfbakedharvest.com

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 | halfbakedharvest.com

Coconut-Lime Fried Shrimp with Fiery Mango-Peach Jalapeño Sauce.

Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
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.

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Ingredients

Coconut-Lime Fried Shrimp

Fiery Mango-Peach Jalapeño Sauce.

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.
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Coconut-Lime Fried Shrimp with Fiery Mango-Peach Jalapeño Sauce | halfbakedharvest.com

I promise, it’s really not possible….you’ll just keep dipping and dipping!

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Comments

  1. 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!

  2. I don’t even eat meat and this looks delicious! That mango peach salsa is killing me, I have to make it soon, yum!

  3. 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!

  4. 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.

  5. This looks like summer! You need to teach a food photography class. Your style is so unique!

  6. 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!

  7. 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!

  8. If this recipe doesn’t look like vacation, then nothing does! I love the sauce. So summery! Great photos.