Are you looking for a delightful appetizer that combines the tropical flavors of coconut and the sweetness of mango? Look no further! Our Crunchy Coconut Shrimp with Mango Chili Dipping Sauce is not just another shrimp dish; it’s a culinary experience that takes your taste buds on a vacation. This recipe features large, succulent shrimp coated in a crunchy mixture of coconut and panko breadcrumbs, perfectly paired with a zesty mango chili dipping sauce that adds a burst of flavor to every bite. Whether you’re hosting a gathering, enjoying a family dinner, or simply indulging in a personal treat, this dish is sure to impress. Let’s dive into the details of this scrumptious recipe!
Why You’ll Love This Recipe
The allure of this Crunchy Coconut Shrimp with Mango Chili Dipping Sauce lies not only in its flavor but also in its versatility. Here’s why you’ll fall head over heels for this dish:
- Super Easy to Make: This recipe is simple enough for a beginner but impressive enough to serve at a dinner party. With just a few ingredients and straightforward steps, you can whip up a restaurant-quality dish in no time.
- Perfect for Any Occasion: Whether it’s a summer barbecue, a holiday feast, or a cozy family night, these coconut shrimp are the perfect crowd-pleaser.
- Flavor Explosion: The crispy shrimp paired with the sweet and spicy mango chili sauce creates a delightful contrast that excites the palate. You’ll crave the combination again and again!
- Healthy Option: Shrimp is a lean protein, and when paired with fresh mango and herbs, this dish offers a nutritious yet delicious option. It’s a great way to enjoy seafood without the guilt!
- Kid-Friendly: Kids love the crunch and flavor of these shrimp, making it an easy way to get them to eat seafood!
Why You Should Try This Recipe
Not convinced yet? Here are more compelling reasons to try this Crunchy Coconut Shrimp with Mango Chili Dipping Sauce:
- Impressive Presentation: The golden-brown shrimp and vibrant mango sauce make for a visually stunning dish. Serve it up with style, and your guests will be impressed before they even take a bite!
- Adaptable Ingredients: Feel free to customize the heat level in the dipping sauce by adjusting the amount of chili paste. You can also try different types of breading, such as crushed cornflakes, for a unique twist.
- Meal Prep Friendly: The shrimp can be prepared in advance and stored in the fridge until you’re ready to fry them. The dipping sauce also keeps well, making it a fantastic option for meal prepping.
- Great for Leftovers: If you have any leftovers (which is rare!), the shrimp can be reheated in the oven to retain their crunchiness, making them just as delicious the next day!
Ingredients and Necessary Utensils
Ingredients
To make Crunchy Coconut Shrimp with Mango Chili Dipping Sauce, you will need the following ingredients:
For the Coconut Shrimp:
- 1 pound large shrimp, peeled and deveined
- 1 cup all-purpose flour
- 2 large eggs
- 1 cup shredded coconut (sweetened or unsweetened)
- 1 cup panko breadcrumbs
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon garlic powder
- 1/2 teaspoon paprika
- Vegetable oil, for frying
For the Mango Chili Dipping Sauce:
- 1 ripe mango, peeled and diced
- 1 tablespoon honey
- 1 tablespoon lime juice
- 1 teaspoon chili paste (adjust to taste)
- Salt, to taste
- Fresh cilantro, for garnish (optional)
Recommended Tools or Utensils
Having the right tools will ensure your cooking experience is smooth and enjoyable. Here are the essential utensils you’ll need:
- Three shallow dishes for breading
- Large skillet or frying pan
- Spatula or tongs for turning shrimp
- Paper towels for draining
- Blender or food processor for the dipping sauce
- Serving bowl for the dipping sauce
Detailed Recipe Steps
Follow these detailed steps to create your Crunchy Coconut Shrimp with Mango Chili Dipping Sauce:
- Set Up Breading Station: In three separate shallow dishes, place the flour in the first dish, beat the eggs in the second dish, and combine the shredded coconut, panko breadcrumbs, salt, pepper, garlic powder, and paprika in the third dish. This organization will streamline the coating process.
- Coat the Shrimp: Take each shrimp and dip it first into the flour, ensuring it’s fully coated. Shake off any excess flour to avoid clumps. Next, dip the shrimp into the beaten eggs, letting any extra egg wash drip off. Finally, press the shrimp into the coconut-panko mixture, ensuring a thorough coating. Set the coated shrimp aside on a plate.
- Heat the Oil: In a large skillet, heat about 1/2 inch of vegetable oil over medium-high heat until it shimmers. You can test if it’s ready by dropping a small piece of bread into the oil; it should sizzle immediately. Be careful not to overheat, as oil can burn quickly.
- Fry the Shrimp: Carefully add the coated shrimp to the hot oil in batches, ensuring not to overcrowd the pan. Fry for about 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 excess oil. This step ensures your shrimp stay crispy and not greasy.
- Blend the Sauce: While the shrimp are frying, prepare the mango chili dipping sauce. In a blender or food processor, combine the diced mango, honey, lime juice, chili paste, and a pinch of salt. Blend until smooth. Taste and adjust the sweetness or heat by adding more honey or chili paste as desired.
- Serve: Transfer the mango chili dipping sauce to a serving bowl and garnish with fresh cilantro if desired. Serve your crunchy coconut shrimp hot alongside the dipping sauce, and watch them disappear!
FAQs
What is the best way to store leftover coconut shrimp?
To store leftover coconut shrimp, place them in an airtight container and refrigerate for up to 2 days. To reheat, bake them in the oven at 350°F (175°C) for about 10 minutes to retain their crunchiness.
Can I use frozen shrimp for this recipe?
Yes, you can use frozen shrimp. Just ensure they are fully thawed and patted dry before coating with the breading mixture to achieve the best texture.
What can I serve with coconut shrimp?
Coconut shrimp pairs well with a variety of sides such as rice, salads, or tropical fruit salsas. You can also serve it with other appetizers like crispy tofu nuggets or sesame-crusted tuna bites.
How can I make the dipping sauce spicier?
To make the mango chili dipping sauce spicier, simply add more chili paste or include fresh chopped jalapeños or serrano peppers. Adjust according to your heat preference.
Can I bake the coconut shrimp instead of frying?
Yes, you can bake the coconut shrimp! Preheat your oven to 400°F (200°C) and place the coated shrimp on a baking sheet lined with parchment paper. Bake for about 15-20 minutes, flipping halfway through, until they are golden brown.
Conclusion
In conclusion, the Crunchy Coconut Shrimp with Mango Chili Dipping Sauce is a delightful dish that combines flavor, texture, and visual appeal. With easy-to-follow instructions and a list of accessible ingredients, this recipe is perfect for anyone wanting to impress their guests or enjoy a delicious meal at home. Don’t forget to share your experiences in the comments below, and let us know how your dish turned out! If you enjoyed this recipe, feel free to share it with friends or on social media. Happy cooking!
For more delicious inspirations, check out our recipes for Crispy Fish Bites or Thai Chicken Satay.
For more culinary inspiration, visit our Pinterest page: Cheflora on Pinterest.
Crunchy Coconut Shrimp with Mango Chili Dipping Sauce
Equipment
- Mixing Bowl
- Baking Sheet
- Skillet
- Blender
Ingredients
Coconut Shrimp Ingredients
- 1 pound large shrimp, peeled and deveined
- 1 cup all-purpose flour
- 2 large eggs
- 1 cup shredded coconut (sweetened or unsweetened)
- 1 cup panko breadcrumbs
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon garlic powder
- 1/2 teaspoon paprika
- as needed vegetable oil (for frying)
Mango Chili Dipping Sauce Ingredients
- 1 ripe mango, peeled and diced
- 1 tablespoon honey
- 1 tablespoon lime juice
- 1 teaspoon chili paste (adjust to taste)
- to taste salt
- for garnish fresh cilantro (optional)
Instructions
Instructions
- Set up a breading station with three shallow dishes: one for flour, one for beaten eggs, and one for a mixture of shredded coconut, panko breadcrumbs, salt, pepper, garlic powder, and paprika.
- Coat each shrimp by first dipping it in flour, then in the beaten eggs, and finally pressing it into the coconut-panko mixture. Set the coated shrimp aside on a plate.
- In a large skillet, heat about 1/2 inch of vegetable oil over medium-high heat until shimmering.
- Carefully add the coated shrimp in batches to the hot oil, frying for about 2-3 minutes on each side until golden brown and crispy. Remove and drain on a paper towel-lined plate.
- To make the dipping sauce, blend the diced mango, honey, lime juice, chili paste, and a pinch of salt in a blender until smooth. Adjust sweetness or heat as desired.
- Transfer the mango chili dipping sauce to a serving bowl and garnish with fresh cilantro, if desired.
- Serve the crunchy coconut shrimp alongside the mango chili dipping sauce and enjoy!
