Crispy Coconut Shrimp Fiesta!

Tropical crunch with sweet mango salsa in under 30 mins!

These crispy coconut shrimp are a delightful appetizer that brings a taste of the tropics to your table. Featuring succulent shrimp coated in a crunchy coconut crust and paired with a vibrant mango salsa, this dish is a crowd-pleaser. It's surprisingly quick to make, perfect for entertaining or a fun weeknight treat.

Ingredients

• 1 lb jumbo shrimp, peeled & deveined
• 1/2 cup all-purpose flour
• 2 large eggs, beaten
• 1 1/2 cups sweetened shredded coconut
• 1/2 tsp salt
• 1/4 tsp black pepper
• Oil for frying (vegetable or canola)
• For Mango Salsa:
• 1 large ripe mango, diced
• 1/4 red onion, finely diced
• 1/4 cup chopped fresh cilantro
• 1 jalapeño, seeded & minced (optional)
• 1 lime, juiced
• Pinch of salt

Instructions

1. Prepare salsa: Combine mango, red onion, cilantro, jalapeño (if using), lime juice, and salt in a bowl. Mix well and set aside.
2. Set up dredging stations: Place flour in one shallow dish. Eggs in another. Coconut, salt, and pepper (mixed) in a third.
3. Dredge shrimp: Dip each shrimp first in flour, then egg, then coat thoroughly in coconut mixture. Press gently to adhere.
4. Heat oil: Pour 1-2 inches of oil into a large skillet or Dutch oven. Heat to 350°F (175°C).
5. Fry shrimp: Carefully add shrimp, a few at a time, to hot oil. Fry for 2-3 minutes per side until golden brown and cooked through.
6. Drain and serve: Remove shrimp with a slotted spoon, drain on a paper towel-lined plate. Serve immediately with mango salsa.

Nutrition

This recipe works out to about 284 calories per serving. For the full breakdown, protein, carbs, and fat included, save it in the Forkful app: nutrition is calculated automatically from the ingredient list.

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