Coconut Crusted Shrimp with Mango Salsa Delight

If you're craving a dish that is both crispy and tropical, you’re in for a treat! My Coconut Crusted Shrimp with Mango Salsa Delight is the perfect blend of sweet and savory. You will love the crunch of the coconut alongside the fresh zing of mango salsa. This easy recipe will impress your family and friends. Let’s dive into the ingredients and get started on making this delicious meal!

Ingredients

Shrimp and Coating Ingredients

- 1 pound large shrimp, peeled and deveined

- 1 cup all-purpose flour

- 2 large eggs, beaten

- 1 cup unsweetened shredded coconut

- 1 cup panko breadcrumbs

- 1 teaspoon garlic powder

- 1 teaspoon salt

- 1/2 teaspoon black pepper

- 2 tablespoons vegetable oil (for frying)

Mango Salsa Ingredients

- 1 ripe mango, diced

- 1/2 red bell pepper, finely chopped

- 1/4 red onion, minced

- 1 jalapeño, deseeded and minced

- 1 tablespoon lime juice

- 1 tablespoon chopped fresh cilantro

- Salt to taste

I love using fresh and bright ingredients for my Coconut Crusted Shrimp with Mango Salsa. The shrimp is the star of the dish. Use large shrimp for the best bite and flavor. I prefer to peel and devein them myself, but you can buy them prepped if you like.

The coating brings a crunchy texture. I mix all-purpose flour, garlic powder, salt, and black pepper for flavor. Then, I dip the shrimp in beaten eggs for moisture. Finally, I coat them in a mix of unsweetened coconut and panko breadcrumbs. This adds a sweet and crispy layer.

For the mango salsa, I choose a ripe mango. It should feel soft but not mushy. Dicing the mango into small pieces makes it easy to eat. The red bell pepper adds color and sweetness. The red onion gives a nice bite, while the jalapeño adds a touch of heat. Lime juice brightens the flavors and keeps the salsa fresh. Fresh cilantro adds an earthy note.

Feel free to adjust the salt to your taste. This salsa pairs perfectly with the shrimp. The sweet mango balances the crispy, savory shrimp. Enjoy this dish as a light meal or an appetizer.

Step-by-Step Instructions

Preparing the Breading Station

To start, you need to set up your breading station. This is key for a smooth process. Grab three shallow dishes. In the first dish, add 1 cup of all-purpose flour. In the second dish, pour in 2 large beaten eggs. In the third dish, mix 1 cup of unsweetened shredded coconut, 1 cup of panko breadcrumbs, 1 teaspoon of garlic powder, 1 teaspoon of salt, and 1/2 teaspoon of black pepper. This simple setup makes coating the shrimp easy.

Breading the Shrimp

Now, let’s coat the shrimp. Take a large shrimp and dip it into the flour. Make sure it is fully coated, then shake off any extra flour. Next, dip the shrimp into the beaten eggs, letting any excess drip off. Finally, roll the shrimp in the coconut-panko mixture. Press gently to ensure the coating sticks well. Place each breaded shrimp on a tray. Repeat this for all the shrimp.

Making the Mango Salsa

Next, we’ll make the bright and fresh mango salsa. In a medium bowl, combine 1 ripe diced mango, 1/2 finely chopped red bell pepper, 1/4 minced red onion, and 1 minced jalapeño. Add 1 tablespoon of lime juice and 1 tablespoon of chopped fresh cilantro. Sprinkle in a pinch of salt. Stir gently to mix everything together. Let it sit for a bit. This allows the flavors to blend nicely.

Frying the Shrimp

Now, let's fry the shrimp. In a large skillet, heat 2 tablespoons of vegetable oil over medium heat. Once the oil is hot, carefully add the breaded shrimp in batches. Do not overcrowd the pan. Fry for about 2-3 minutes on each side. The shrimp should turn golden brown and be cooked through. Once done, remove them and place on a paper towel-lined plate. This helps soak up any extra oil.

Serving Suggestions

Finally, it’s time to serve. Arrange the coconut crusted shrimp on a serving platter. You can either spoon the mango salsa over the top or serve it on the side. This dish looks great and tastes even better. Enjoy your meal!

Tips & Tricks

Perfecting the Crispy Coating

To achieve a golden crust, follow these steps:

- Use large shrimp that are peeled and deveined.

- Set up a breading station with flour, eggs, and a coconut-panko mix.

- Coat each shrimp in flour first. Shake off the excess.

- Dip the shrimp into the beaten eggs, letting any extra drip off.

- Roll the shrimp in the coconut-panko mix. Press gently to ensure it sticks.

- Fry in hot oil for a crispy texture. Avoid overcrowding the pan.

These steps help create a crunchy coating that enhances the shrimp's flavor and texture.

Making Ahead

You can prep shrimp and salsa in advance. Here’s how:

- Bread the shrimp but do not fry them right away. Place them on a tray and cover with plastic wrap. Refrigerate for up to 1 hour.

- Make the mango salsa ahead of time. Combine all salsa ingredients and store in the fridge. It will taste even better after a few hours as flavors mix.

This planning helps you save time on busy days, allowing you to enjoy a quick and tasty meal.

Serving Pairings

To complement your coconut crusted shrimp, consider these sides and drinks:

- Side Dishes: Serve with jasmine rice or a light salad. These options balance the rich shrimp.

- Beverages: Pair with a cold beer or a fruity cocktail. A refreshing drink enhances the meal's tropical vibe.

These pairings elevate your dining experience, making it feel special and complete.

Variations

Alternative Coatings

You can switch up the coating for your shrimp if you like. For a gluten-free option, try using almond flour instead of regular flour. You can also use crushed cornflakes or gluten-free breadcrumbs. These options still give a nice crunch and flavor.

Different Salsa Options

Mango salsa is fresh and bright. However, you can play with other fruits too! Try pineapple for a tropical twist. Peach salsa adds a sweet touch, while a mix of berries can bring fun colors and flavors. Just chop them up and mix with lime juice and herbs.

Spicy Additions

If you enjoy heat, add a kick to your shrimp or salsa. For the shrimp, sprinkle some cayenne pepper in the flour. You can also use hot sauce in the egg wash. For the salsa, toss in extra jalapeño or a pinch of chili flakes. Adjust to your heat level!

Storage Info

Storing Leftovers

To keep your shrimp and salsa fresh, store them separately. Place the shrimp in an airtight container. Use parchment paper to separate layers. This helps keep the breading crispy. For the mango salsa, store it in a glass jar with a tight lid. The salsa tastes better if you eat it within two days.

Reheating Instructions

Reheat the shrimp in a pan on medium heat. Add a little oil to keep them crispy. Heat for about 2-3 minutes on each side. Avoid the microwave, as it makes shrimp soggy. You want that crunchy texture back!

Freezing Tips

You can freeze cooked shrimp. Place them in a freezer bag and remove as much air as possible. Use them within three months for the best taste. To thaw, move the shrimp to the fridge overnight. If you're in a hurry, you can run cold water over the bag. This quick method works well without cooking the shrimp.

FAQs

How can I tell when the shrimp are fully cooked?

Look for color and texture. Cooked shrimp turn pink and opaque. They should curl into a C shape. If they remain gray or see-through, they need more time. Use a meat thermometer if you prefer. The internal temperature should reach 120°F. Keep an eye on cooking time to avoid overcooking. Cook for about 2-3 minutes per side in hot oil. Remove them from heat once golden and curled.

Can I use frozen shrimp for this recipe?

Yes, you can use frozen shrimp. Just make sure to thaw them first. Place them in the fridge overnight or run under cold water. Fresh shrimp offer better texture and flavor. But frozen shrimp still work well in this dish. Avoid using shrimp that are still icy. Pat them dry with paper towels before cooking. This helps the breading stick better during frying.

What can I substitute for panko breadcrumbs?

You can use regular breadcrumbs as a substitute. Crushed crackers or cornflakes also work well. They add a nice crunch to your shrimp. For a gluten-free option, try almond flour. Ground oats can also serve as a great alternative. Each option gives a unique texture and flavor. Experiment to find your favorite coating. Adjust seasoning to match your chosen substitute.

You learned how to make crispy coconut shrimp and fresh mango salsa. We covered the key ingredients, step-by-step instructions, and helpful tips. Remember, achieving a golden crust on shrimp is vital for great taste. Feel free to experiment with other coatings or salsas. Leftovers can be stored or frozen to enjoy later. Now you have all the tools to create a tasty dish that impresses and delights. Enjoy this recipe and share it with friends!