Coconut Shrimp with Mango Salsa

As the warm sun casts its golden rays, there's an undeniable urge to savor the vibrant and refreshing flavors that summer cooking brings. Among the myriad of delightful dishes that evoke the essence of summer, Tropical Coconut Shrimp Delight stands out as a culinary masterpiece inspired by the lush landscapes of tropical paradises. This dish, with its crispy, golden-brown shrimp coated in sweetened coconut and served alongside a zesty mango salsa, transports your taste buds to sun-soaked beaches with each delicious bite.

Escape to paradise with Tropical Coconut Shrimp Delight, a dish that captures the essence of summer in every bite. Crispy, golden shrimp coated in sweet coconut are perfectly paired with a zesty mango salsa for a refreshing burst of flavor. Perfect as an appetizer or main course, this dish combines freshness and vibrant ingredients, making it an ideal choice for any gathering. Discover how to create this delightful culinary experience and impress your guests with a taste of the tropics.

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Ingredients

For the Coconut Shrimp:

1 pound large shrimp, peeled and deveined

1 cup shredded sweetened coconut

1 cup panko breadcrumbs

1/2 cup all-purpose flour

2 large eggs

1 teaspoon garlic powder

1 teaspoon paprika

Salt and pepper, to taste

Oil, for frying (coconut or vegetable oil)

For the Mango Salsa:

1 ripe mango, diced

1/2 red bell pepper, finely chopped

1/4 red onion, finely chopped

1 jalapeño, seeded and minced (optional for heat)

Juice of 1 lime

2 tablespoons fresh cilantro, chopped

Salt, to taste

Instructions

Prepare the Shrimp: In a medium bowl, combine the garlic powder, paprika, salt, and pepper. Add the shrimp and toss to coat evenly.

Set Up Breading Station: In three separate shallow dishes, place the flour in the first, beaten eggs in the second, and mix together the shredded coconut and panko breadcrumbs in the third.

Bread the Shrimp: Dredge each shrimp in flour, shaking off excess, then dip in the beaten eggs, and finally coat them in the coconut-panko mix. Ensure each shrimp is well-coated.

Heat the Oil: In a large frying pan, heat about 1/2 inch of oil over medium heat until hot (around 350°F or 175°C).

Fry the Shrimp: Carefully add the breaded shrimp in batches, without overcrowding the pan. Fry for 2-3 minutes on each side or until golden brown and crispy. Remove the shrimp and place them on a paper towel-lined plate to drain any excess oil.

Make the Mango Salsa: In a bowl, combine the diced mango, red bell pepper, red onion, jalapeño (if using), lime juice, cilantro, and a pinch of salt. Toss gently to combine.

Serve: Arrange the crispy coconut shrimp on a platter and serve alongside the mango salsa. Garnish with lime wedges and extra cilantro, if desired.

Prep Time, Total Time, Servings: 20 minutes | 30 minutes | 4 servings