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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. whoah this blog is great i love studying your posts.
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  3. 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

  4. 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

  5. I think I’m going to have to throw an appetizers-only dinner party sometime soon. This will definitely be on the menu!

  6. 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!

  7. 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!

  8. Amazing recipe…This is now on my menu for this weekend. The recipe, instructions are really good, even for an amateur like myself.

  9. This is incredible, Tieghan! I was just telling Naomi that we HAVE TO make this over the summer. Amazing!

  10. Coconut shrimp is always a good call. Have fun with the rest of your stay in Florida and cooking with your grandma