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Coconut Shrimp with Mango Dipping Sauce

A recipe for Coconut Shrimp, served alongside a spicy mango dipping sauce.
Course Appetizer
Cuisine American
Prep 40 minutes
Cook 5 minutes
Total 45 minutes
Servings 4 to 6 servings
Calories 570 kcal
Author Michelle


For the Shrimp:

  • 1 pound extra-large shrimp 21 to 25 count, peeled and deveined
  • 1 cup all-purpose flour
  • ½ teaspoon paprika
  • ½ teaspoon ground white pepper
  • ¼ teaspoon cayenne pepper
  • ¼ teaspoon table salt
  • ¼ teaspoon sugar
  • 2 eggs
  • 1 tablespoon water
  • 1 cup unsweetened shredded coconut
  • 1 cup panko bread crumbs
  • 1 to 2 quarts vegetable oil for frying

For the Mango Dipping Sauce:

  • 1 cup frozen mango chunks thawed
  • 1 cup mayonnaise
  • ¼ cup fresh cilantro leaves
  • 2 tablespoons honey
  • 1 teaspoon lemon juice
  • 6 to 8 drops Sriracha sauce add more if you like it a bit more spicy


  1. Make the Mango Dipping Sauce: Place all of the dipping sauce ingredients into a food processor or blender and process until completely smooth. Place in an airtight container in the refrigerator until ready to serve (will keep for 1 week).
  2. Make the Shrimp: Whisk together the flour, spices, salt and sugar in a shallow dish or pie plate. Lightly beat the eggs with the water in another shallow dish. Combine the coconut and panko in a third shallow dish.
  3. Heat the vegetable oil in a Dutch oven or other large pot over medium-high heat until it reaches 350 degrees.
  4. Meanwhile, coat and bread the shrimp. Working with several shrimp at a time, drop them into the flour mixture and turn to coat. Shake the excess flour from the shrimp, then dip the shrimp into the eggs, turning to coat well, and allow the excess to drip off. Drop the shrimp into the coconut-panko mixture, and press the coconut lightly to adhere. Shake off any excess coconut and place the shrimp on a wire rack set over a rimmed baking sheet. Repeat with the remaining shrimp.
  5. When the oil reaches 350 degrees F, gently place half of the shrimp in the oil and fry, stirring frequently to prevent sticking, until golden, about 2 1/2 minutes. Using a slotted spoon, spider, or tongs, transfer the shrimp to a wire cooling rack placed over a baking sheet and repeat with the remaining shrimp. Serve immediately, accompanied by the mango dipping sauce.

Recipe Notes

Nutritional values are based on one serving

Nutrition Facts
Coconut Shrimp with Mango Dipping Sauce
Amount Per Serving
Calories 570 Calories from Fat 495
% Daily Value*
Fat 55g85%
Saturated Fat 42g263%
Cholesterol 372mg124%
Sodium 1666mg72%
Potassium 407mg12%
Carbohydrates 64g21%
Fiber 7g29%
Sugar 23g26%
Protein 33g66%
Vitamin A 810IU16%
Vitamin C 21.7mg26%
Calcium 223mg22%
Iron 5.9mg33%
* Percent Daily Values are based on a 2000 calorie diet.