17 INGREDIENTS • 9 STEPS • 25MINS

Coconut Shrimp

Name: Coconut Shrimp
Total time: PT1500.0S
Yield: 4
Ingredients: 1/2 Sweet Onion; 1 Habanero Pepper; 1 clove Garlic; 1 Lime; 1 teaspoon Kosher Salt; 2 Mango; 1 Tomato; 2 tablespoon Fresh Cilantro; 1 cup Coconut Oil; 2 pound Shrimp; 3 teaspoon Kosher Salt; 1 teaspoon Ancho Chili Powder; 1 cup Sweetened Shredded Coconut; 1/2 cup Panko Breadcrumbs; 1/2 cup All-Purpose Flour; 2 Egg; 1 cup White Rice

Enjoy Coconut Shrimp with Mango Habanero Salsa, featuring crispy, golden shrimp coated in sweetened coconut and served with a vibrant, spicy mango salsa. This delicious dish is perfect over cooked rice, offering a delightful blend of tropical flavors and heat.

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25MINS

Total Time

Ingredients

Servings

us / metric

1/2 cup

Panko Breadcrumbs

1/2 cup

All-Purpose Flour

Large Eggs, whisked

1 cup

White Rice, cooked

Mango Habanero Salsa

1/2

Small Sweet Onion, diced

Habanero Pepper, minced

1 clove

Large Garlic, minced

Lime, zested, juiced

1 tsp

Kosher Salt

Mangoes, peeled, cored, diced

Tomato, diced

2 Tbsp

Fresh Cilantro, chopped

Coconut Shrimp

1 cup

Coconut Oil

2 lb

Shrimp, peeled, deveined

Tails Removed

1 Tbsp

Kosher Salt, divided

1 tsp

Ancho Chili Powder

1 cup

Sweetened Shredded Coconut

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Cooking InstructionsHide images

step 1

Make the salsa: In a medium mixing bowl, combine the Sweet Onion (1/2), Habanero Pepper (1), Garlic (1 clove), Lime (1), and Kosher Salt (1 tsp). Let the mixture sit for 5 minutes, then mix in the Mangoes (2), Tomato (1), and Fresh Cilantro (2 Tbsp). Chill until ready to serve.

step 2

Make the coconut shrimp: Heat the Coconut Oil (1 cup) in a large skillet over medium heat.

step 3

Season the Shrimp (2 lb) with Kosher Salt (1 tsp) and Ancho Chili Powder (1 tsp).

step 4

In a large mixing bowl whisk together the Sweetened Shredded Coconut (1 cup), Panko Breadcrumbs (1/2 cup), and Kosher Salt (1 tsp)

step 5

In another mixing bowl, whisk together the All-Purpose Flour (1/2 cup) and remaining Kosher Salt (1 tsp)

step 6

Dip the shrimp into the flour then shake off the excess and dip into the Eggs (2).

step 7

Finally place the shrimp in the coconut and press the mixture into the shrimp to coat completely.

step 8

Place the shrimp in a single layer in the skillet and cook until golden brown, flip and continue cooking until golden and crisp. Remove the shrimp to a wire rack set over a sheet tray to drain the excess oil.

step 9

Serve the coconut shrimp over cooked White Rice (1 cup) and top with the salsa.

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