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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!
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looks and sounds delicious! do you think I can leave out the jalapeno though, I don’t think I’m ready for that yet lol
Looks yum! I have to try this
These turned out amazing.. holy crap!! SO GOOD. I fried them in coconut oil and substituted pineapple instead of peaches, since I didn’t have any ripe ones. Thank you so much.. this is an 11/10… haha
Oh yeah! 🙂
So happy you loved this! Thanks!
I think I’m going to have to throw an appetizers-only dinner party sometime soon. This will definitely be on the menu!
These look amazing!!! Definitely making these asap. With margs 🙂
Being a Florida girl, I always think of coconut shrimp as like the quintessential Florida appetizer. I feel like it’s on almost any menu there, and it’s just about the only preparation of shrimp I’ll eat with any regularity, haha. Yours look like some of the best I’ve ever seen! I wish I was eating them right this second!
OMG simply amazing, LOVE this since it is perfect for the summer!!
These are a must try immediately, I love coconut shrimp! And that sauce – too good!
Yummeh! I have a coconut shrimp recipe planned for next week too although my dip is more spicy pineapple-ly. It’s definitely the time to get tropical!
Amazing recipe…This is now on my menu for this weekend. The recipe, instructions are really good, even for an amateur like myself.
This is incredible, Tieghan! I was just telling Naomi that we HAVE TO make this over the summer. Amazing!
Coconut shrimp is always a good call. Have fun with the rest of your stay in Florida and cooking with your grandma