How to make Crispy Coconut Shrimp with Mango Lime Salsa

Crispy coconut shrimp with mango lime salsa is a fresh and vibrant dish with the perfect balance of crunch, sweetness, and citrus. The shrimp are coated in a golden coconut crust, then cooked until crisp on the outside and juicy inside. A colorful mango salsa with lime, jalapeño, red onion, and cilantro adds freshness and a gentle kick.

1. 1Pat the shrimp dry with paper towels and season lightly with salt and black pepper.
2. 2Place the flour in a shallow bowl.
3. 3In a second bowl, whisk the eggs with the milk until smooth.
4. 4In a third bowl, combine the shredded coconut, panko breadcrumbs, garlic powder, paprika, salt, and black pepper.
5. 5Dip each shrimp into the flour, shaking off the excess.
6. 6Coat the shrimp in the egg mixture, then press it into the coconut breadcrumb mixture until well covered.
7. 7Place the coated shrimp on a tray while you prepare the salsa.
8. 8In a bowl, combine the diced mango, red onion, jalapeño, cilantro, lime juice, and honey.
9. 9Stir gently and set the salsa aside to let the flavors blend.
10. 10Heat vegetable oil in a skillet or deep pan to 175°C (350°F).
11. 11Fry the shrimp in small batches for 2 to 3 minutes per side, until golden and crisp.
12. 12Transfer the shrimp to a paper towel-lined plate to drain.
13. 13Serve hot with mango lime salsa and lime wedges.

Tips for the best result

• Keep the oil temperature steady so the coconut turns golden without burning
• Press the coconut coating firmly onto each shrimp for the best crust
• Fry in small batches to keep the shrimp crisp
• Do not overcook the shrimp or they can become tough
• Make the salsa just before serving for the freshest flavor

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