Craving a taste of the tropics with a fiery kick? Get ready to sink your teeth into crispy, golden coconut shrimp, elevated by a vibrant and easy-to-make spicy Thai mango sauce.
This recipe is your ticket to a restaurant-worthy appetizer that's surprisingly simple to create at home.
Spicy Mango Sauce Preparation
To whip up this amazing spicy mango sauce, I start by tossing 1 cup of roughly diced fresh mango—I am talkin' packed, none of that skimpy stuff—into my trusty food processor! Next, I add 2 tablespoons of roughly chopped cilantro, stems and all. Don't be shy; they add so much flavor!
Now, for a little zing, I throw in 2 tablespoons of finely chopped red onion, followed by 1 tablespoon of fish sauce—or soy sauce if you're not feelin' that fishy vibe. Next, add 1 tablespoon sriracha, then 1 teaspoon of finely chopped red chili. You can also use sriracha mayo, which provides a creamy texture and a hint of spice. Adjust according to your fire tolerance; you can handle it!
Then, whizz it all up until it's smooth. Not smooth sailing for mangoes, but perfect for our sauce! Adjust the sauce consistency with 2-3 tablespoons of coconut milk, until you reach your desired thickness. You got this!
Preparing the Shrimp
Now, let's get those shrimp ready for their coconut makeover! I always start by peeling and deveining my shrimp. This part isn't the most glamorous, but it's gotta be done – trust me, you don't wanna skip this bit! Inspired by Asian flavors, prawns can be incredibly versatile when it comes to seafood dishes.
Once you've got your shrimp prepped, sprinkle them with about 1/4 teaspoon of salt and a dash of black pepper. Just a little bit – we don't want to overpower the other flavors!
Next, grab a small bowl. Crack an egg in there, and whisk it. This egg wash is key – it helps the coconut coating stick like glue! We're building flavor layers here, one step at a time. Remember, cooking should be fun, so don't sweat the small stuff!
Coating the Shrimp
Okay, I'm ready to coat these shrimp! First, I'm gonna whisk an egg in a small bowl, you know, get it all nice and frothy. Then, in another bowl, I'm mixing a half-cup of panko breadcrumbs with a half-cup of that desiccated coconut—the finely shredded kind.
Now, the fun part! I dip each prawn—one at a time, mind you—into that beaten egg, making sure it's fully coated. Next, I dredge it in the panko-coconut mix. I want it completely covered, like it's ready for a tropical vacation! Repeat this process with all the shrimp.
Make sure each shrimp is fully covered; we're talkin' maximum crunch here! Now, I'll lay them out on a plate, ready to be fried. They're lookin' good, super yummy!
Frying Instructions
With the shrimp now coated in a delightful mix of egg, panko, and coconut, I'm ready to move on to frying–the key to achieving that golden-brown crunch!
First, heat some oil in a skillet over medium-high heat. Not too much, just enough to almost submerge the shrimp.
To test if the oil's hot enough, toss in a little clump of panko and egg. If it sizzles right away, you're good to go!
Now, carefully place the shrimp in the hot oil, working in batches. Don't overcrowd the pan, or they won't get crispy.
Here's the tricky part – cook for just 45 seconds per side! Seriously, watch them like a hawk. You don't want rubbery shrimp!
Remove the cooked shrimp and place them on a paper towel-lined tray to drain any excess oil. I know it's tempting, but try not to eat them all right away!
Serving and Reheating
Once your coconut shrimp are fried to golden perfection, it is time to serve them hot with my spicy mango dipping sauce for an irresistible flavor explosion. The contrast of crispy, sweet coconut shrimp and the tangy, spicy sauce—it's just divine! Serve immediately for the best experience!
Got leftovers? No problem! You can reheat them and they'll still be pretty awesome. Here's how I do it:
- Preheat your oven to 430°F (220°C).
- Place the shrimp on a baking tray.
- Bake for 3-5 minutes, or until they're crispy again.
- Keep a close watch—we don't want rubbery shrimp!
Reheating brings them back to life—almost as good as fresh. Trust me, you'll want to make extra just to have some for later! Enjoy!
Short Recipe Version
Coconut Shrimp With Spicy Thai Mango Sauce****
Prep time: 20 minutes
Cook time: 10 minutes
Servings: 4
Ingredients:
- 1 lb Large Shrimp, peeled and deveined
- 1 cup Shredded Coconut
- 1/2 cup All-Purpose Flour
- 2 Large Eggs, beaten
- 1/4 cup Panko Bread Crumbs
- 2 cups Vegetable Oil, for frying
- 1 Mango, diced
- 1/4 cup Sweet Chili Sauce
- 1 tbsp Lime Juice
- 1 tsp Sriracha
Instructions:
- Prepare mango sauce: Combine diced mango, sweet chili sauce, lime juice, and Sriracha.
- Dredge shrimp in flour, then dip in beaten eggs, then coat with coconut-panko mixture.
- Heat oil to 350°F (175°C).
- Fry shrimp in batches until golden brown, about 2-3 minutes per side.
- Serve immediately with spicy mango sauce.
Nutrition Information (Per Serving):
- Calories: 350
- Fat: 20g
- Saturated Fat: 12g
- Cholesterol: 180mg
- Sodium: 200mg
- Carbohydrates: 25g
- Fiber: 3g
- Sugar: 10g
- Protein: 20g