Coconut Shrimp with Spicy Mango Dipping Sauce
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Coconut Shrimp with Spicy Mango Dipping Sauce – juicy jumbo shrimp rolled in sweetened shredded coconut, fried to a delicious crisp and served with an incredible spicy mango dipping sauce.
So coconut shrimp, ever have it? I had my first coconut shrimp almost 20 years ago at a Christmas party and I loved it! It was sweet and crispy, juicy and plump – everything I had never knew I needed!
I love to make my coconut shrimp with this spicy mango sauce. It’s to die for! I should just bottle this and sell it, that’s how good it is. It’s sweet and spicy and creamy and just good. It calls for mayo, curry, hot sauce, mango, honey and cilantro. It’s so fresh, herbaceous, creamy, and hot!
This coconut shrimp recipe is a keeper, trust me. The shrimp is juicy with a crispy coconut crust and is the perfect addition to a big appy spread or a pot luck. If you feel the urge to just make these and snack on them all by yourself I certainly won’t try to stop you!
Ingredients
Detailed measurements and instructions can be found on the printable recipe card at the bottom of the page.
Shrimp
- Vegetable oil – Canola oil is a great neutral tasting oil for this recipe, peanut oil and sunflower oil are both good options as well.
- Shrimp – Large shrimp are best for this recipe to achieve that perfect blend of crispy and juicy. You will want to keep the tails on, it just makes it easier for grabbing and dipping.
- Breadcrumbs – You can use whichever kind you like! I prefer to use panko crumbs as they give a super crisp and crunchy coating.
- Eggs – The binder for our dredge, super important for ensuring it totally sticks to our shrimp.
- Coconut – Sweetened and shredded up.
- Seasoning – Salt and pepper.
Dipping sauce
- Mayonnaise – The creamy base of our dipping sauce – feel free to use whichever brand you prefer!
- Mango – Fresh or frozen and thawed, cubed up.
- Honey – We need a sweet note to help our mango shine, I prefer to use honey as regular sugar might give our sauce a grainy texture. Feel free to sub with agave.
- Hot sauce – I used sriracha today because I wanted something sharp without too much overwhelming flavor.
- Spices – I added a bit of curry powder to add some depth, it also pairs so well with our tropical flavors!
- Lemon – Fresh lemon juice is a must! You just need the juice from approximately 1 lemon.
- Herbs – Fresh cilantro all chopped up.
- Seasoning – Just salt today.
How To Make Coconut Shrimp with Spicy Mango Dipping Sauce
- Make the dipping sauce first by adding all the ingredients to a blender and blend for 1 minute or 2 until the sauce is smooth. Refrigerate the sauce until shrimp is ready for serving.
- Prep the oil: Fill a Dutch oven or a deep frying pan with vegetable oil, about 1 1/2 inches deep and heat.
- Prep the dredge: While the oil is hot, prepare 3 shallow plates. Add the breadcrumbs to one plate, beat the eggs with salt and pepper in another plate and place the shredded coconut in the 3rd plate.
- Fry the shrimp: Dredge the shrimp through the breadcrumbs first, then dip them in the egg mixture, then finally dredge them through the coconut, making sure enough coconut sticks to them. Fry a few at a time about 2 minutes, depends on how hot your oil is, so they don’t stick to one another, I did about 4 or 5 at a time, depending on the size of your shrimp. Repeat with remaining shrimp.
- Serve the shrimp along with the spicy mango sauce together.
Can I Bake My Coconut Shrimp?
Yes! To bake them preheat your oven to 400 F degrees. Line a baking sheet with parchment paper. Place the breaded shrimp on the prepared baking sheet and bake for about 10 minutes, then flip the shrimp over and bake for another 5 minutes or until the breadcrumbs turn golden.
What Can I Serve With My Coconut Shrimp?
I like to snack on these plump little tasty morsels all on their own but if you’re making an entire spread then feel free to serve some of the dishes listed below. They’re perfect finger foods!
- Bang Bang Chicken
- Sweet Chicken Bacon Bites
- Chili Garlic Shrimp
- Beef Empanadas
- Best Ever Hummus
- Feel free to wrap these up in little tortillas to make some delicious shrimp tacos – delish!
Leftovers
In the fridge the coconut shrimp will keep for 3 – 4 days in an airtight container, so feel free to make ahead of time but just reheat it in the oven to prevent it from getting soggy. You can freeze the shrimp from this recipe for up to 3 months in an airtight container. Just allow the dish to thaw overnight in the fridge before cooking.
Store the sauce in an airtight container in the fridge for up to 5 days or in the freezer for up to 3 months.
Looking for More Shrimp Recipes? Try These:
- Maple BBQ Glazed Bacon Wrapped Shrimp
- Honey Soy Shrimp
- Spicy New Orleans Shrimp
- Garlic and Parsley Butter Shrimp
- Coconut Shrimp Curry
- Cajun Shrimp with Spicy Mango Dipping Sauce
- Cajun Shrimp with Tomato Alfredo Pasta
- Tomato Shrimp Pasta
- Garlic Butter Shrimp
- Shrimp Scampi
- Garlic Butter Shrimp
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Coconut Shrimp with Spicy Mango Dipping Sauce
Ingredients
- 1 pound jumbo shrimp (tails on)
- 1 cup breadcrumbs
- 2 eggs
- 2 cups sweetened coconut (shredded)
- salt and pepper to taste
- vegetable oil for frying
For Spicy Mango Dipping Sauce
- 1/2 cup mayonnaise
- 1/2 mango (cubed, about 1/2 cup to 3/4 cup)
- 1 tablespoon honey
- 1 tablespoon sriracha
- 1/4 teaspoon curry powder
- 1/4 teaspoon salt
- 1 tablespoon lemon juice
- 1/4 cup cilantro
Before You Begin! If you make this, please leave a review and rating letting us know how you liked this recipe! This helps our business thrive & continue providing free recipes.
Instructions
- Make the dipping sauce first by adding all the ingredients to a blender and blend for 1 minute or 2 until the sauce is smooth. Refrigerate the sauce until shrimp is ready for serving.
- Fill a Dutch oven or a deep frying pan with vegetable oil, about 1 1/2 inches deep and heat.
- While the oil is hot, prepare 3 shallow plates. Add the breadcrumbs to one plate, beat the eggs with salt and pepper in another plate and place the shredded coconut in the 3rd plate.
- Dredge the shrimp through the breadcrumbs first, then dip them in the egg mixture, then finally dredge them through the coconut, making sure enough coconut sticks to them. Fry a few at a time about 2 minutes, depends on how hot your oil is, so they don’t stick to one another, I did about 4 or 5 at a time, depending on the size of your shrimp. Repeat with remaining shrimp.
- Serve the shrimp along with the spicy mango sauce together.
Notes
- To bake them preheat your oven to 400 F degrees. Line a baking sheet with parchment paper. Place the breaded shrimp on the prepared baking sheet and bake for about 10 minutes, then flip the shrimp over and bake for another 5 minutes or until the breadcrumbs turn golden.
- In the fridge the coconut shrimp will keep for 3 – 4 days in an airtight container, so feel free to make ahead of time but just reheat it in the oven to prevent it from getting soggy. You can freeze the shrimp from this recipe for up to 3 months in an airtight container. Just allow the dish to thaw overnight in the fridge before cooking.
- Store the sauce in an airtight container in the fridge for up to 5 days or in the freezer for up to 3 months.
- Please keep in mind that nutritional information is a rough estimate and can vary greatly based on products used.
Nutrition Information
Notice: Nutrition is auto-calculated for your convenience. Where relevant, we recommend using your own nutrition calculations.
The spicy mango dipping sauce is amazing. I’m a household of one and I ended up with a lot of extra sauce and I started putting it on everything, shrimp, rice, mixing it into black beans. It’s so good!!!
Hello Joanna, There is nothing we love more than Coconut Shrimp. But I need to go in a different direction for the Mango dipping sauce. My family does not eat anything spicy so I would have to make a sauce (either this one or another) without the heat. Any suggestions? Otherwise a fantastic recipe.
Oh you can definitely make it without the sriracha, or you can try using a sweet red chili sauce instead.
Dont have any Sriracha on hand. Are there a simple everyday substitutes you’d recommend?
Also do you have a video of this receipe being prepared?
You can use any hot sauce or your favourite spicy ingredient! Unfortunately I do not have a video for this one.
Another amazing recipe. I love opening your recipes. Thank you so much. I hope you have a Merry Christmas and all the best for 2020.
Happy holidays to you too!
Hi Joanna could I make the mango sauce few days ahead do this think? Also would creme Fraiche or sour cream taste ok.
Yes a few days ahead will be fine! Either would be great. Creme fraiche is more drizzleable.
hi i will try this sauce since im looking for the great recipe for a long time for deep frried chicken.may i ask can i put chilli powder to make it more spicy?and mix yougurt and mayo to make it creamier?thank you
Hi Caryl! Yeah you can add chili powder or just more sriracha if you like it spicier. I think the yogurt would be a nice touch too.
Hi! Looks amazing. Do you think These could travel well? This dish looks amazing but afraid it may not be good cold after an hour travel. Thoughts? Thanks so much!
Personally I don’t mind cold shrimp, but they should be fine, they shouldn’t get too soggy if that’s what you’re afraid of.
I want to say a big thank you to Jo for an awesome and super delicious spicy mango dip. My family and relatives loved it so much. It goes well with anything.
You’re very welcome, I’m so glad you’re enjoying the dip.
These were yummy!! Served them for dinner tonight with a side of roasted asparagus and broccoli. They were just a bit sweet for my taste. Next time I may use unsweetened coconut and just let the sweetness come from the sauce. Still, not one was left at our house! Thanks for this recipe!
this looks great, how do i bake them instead of frying them?
Just line a baking sheet with parchment paper, preheat your oven to 400 F degrees and bake them for about 10 minutes. Haven’t tried with this recipe, but I think it should be fine.
These shrimp look awesome, but that spicy mango sauce tho. It looks so good, I want to drown all the things in it! I’m thinking of making some tilapia with this sauce drizzled over the top.. do you think that’d be a good idea?
Oh yeah that’d be amazing. Let me know if you try it. 🙂
If I wanted to make this a meal, what would I serve with this. It sounds really wonderful
Thanks, Jan
This really is more of just an appetizer but I suppose if you did want to make it into a meal I’d serve it with a side salad or some rice and vegetable.s
Hey, these look great! I love the mango dipping sauce idea. I wonder how it would turn out with crema or sour cream instead of the mayo? A must try! Extra spicy for me, of course. Putting shrimp on the menu VERY soon now. Thanks.
Hi Mike,
I think it would be fine either with crema, sour cream and probably even yogurt.
What about no mayo or sour cream, just the fruit and other ingredients? I have a dairy-averse family. Think it would work?
You probably could but it won’t be the same, since this is supposed to be more of a creamy dip, you could try though and see if you like it.
I tried without the mayo and it was fantastic!! I used panko instead of regular breadcrumbs for extra crunch. Thanks for another fave recipe!
Glad you liked it Suzy!
Love the topical twist on these and that mango same its whats calling my name. We have like 4 packages of shrimp in the fridge right now so I know what I am having for dinner, just need to run to the store to get some mango. Pinning.
You’ll love it Katalina!
I think I could eat way too many of these. They look addicting!
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