Coconut Shrimp with Mango Habanero Sauce makes the perfect appetizer for your summer get-together! Try this coconut shrimp recipe and you’ll want it time and time again!
The Magic of Coconut Shrimp
Coconut Shrimp has always been a fun summertime dish in our house. It reminds me of trips to tropical locations where you feel extra touristy, ordering everything you can with coconut and mango and spicy habanero peppers. So when I’m looking for a bit of escape from the day to day grind here at home, I love bringing back all those familiar flavors (no lie, I may or may not have enjoyed a tropical drink with these shrimp as well… I go all out 😉 ).
The Coconut Shrimp come together with just a few ingredients and the delicious Mango Habanero coconut shrimp sauce recipe is made in just seconds thanks to La Victoria who is awesome enough to be sponsoring this post (oh and they are giving away and awesome $500 Grill!).
Coconut Shrimp Sauce
These coconut shrimp taste great on their own but really pop with the mango habanero coconut shrimp sauce. With just a mixture of LA VICTORIA® Mango Habanero salsa, some honey, and a few extra chopped mangos, you’ll have an awesome spicy and sweet coconut shrimp sauce!
I mean, c’mon, don’t you just want to eat a plateful of these coconut shrimp? I can’t promise you’ll immediately feel transported to your favorite tropical destination like I was (I’m not too exotic, I had pictures in my head of being on my favorite cruise ship enjoying a layered mixed drink in my room on the balcony <— read: pure heaven), but I can promise you and any lucky guests you have over will totally enjoy this delicious coconut shrimp!
How to Make Coconut Shrimp Ahead of Time
If you want to make these coconut shrimp ahead of time, go ahead and follow the recipe through step 3, then freeze them on a baking sheet. Once frozen you can keep the coconut shrimp in a freezer safe bag or container so you can enjoy them any time a craving hits.
Sometimes, when breading items I will make a double or triple batch since I’m already going to end up with eggy/breadcrumb fingers and then I freeze the rest so I cut down on prep time the next time we want to enjoy them. Plus, for this recipe I was working with a two-pound bag of 18-21 shrimp, so I froze the second half since there were only a couple of us eating.
Tools used in this recipe:
Lodge Cast Iron Skillet – I use this pan for SO much it lives on my stovetop (hey, it isn’t laziness…the pan is HEAVY!).
Pig Tail Flipper – I use this *almost* more than I use tongs in the kitchen. Flipping is so quick and doesn’t smash foods.
Breading Station – I use this because the pans are wide with a flat bottom. If you have small rectangular plates use those, I wouldn’t use curved bowls for breading stations as it could knock some breading off.
Coconut Shrimp with Sweet Mango Habanero Dipping Sauce
- Yield: 4 servings
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Total Time: 30 minutes
- Course: Appetizer
- Cuisine: American
- Author: Dinner, then Dessert
- 1 pound shrimp , deveined and peeled to the tail (I used 18-21 count, I'd use anything up to 30 count)
- 1/2 teaspoon salt
- 1/2 cup flour
- 2 eggs , beaten
- 1/2 cup panko breadcrumbs
- 1/2 cup shredded coconut
- Canola oil for frying
- 1/2 cup LA VICTORIA® Mango Habanero salsa
- 1/4 cup honey
- 1/2 mango , diced finely
Note: click on times in the instructions to start a kitchen timer while cooking.
Note: You can also peel off the tail if you would like, but it makes for a cute and easy handle.
In a small bowl add the salt and flour and stir to mix.
Set up a small line of bowls, the first being the flour mixture, the second is the eggs and finally a bowl of the panko breadcrumbs mixed with the coconut.
Dredge the shrimp in the flour mixture, then in the egg and finally in the breadcrumb/coconut bowl until well coated.
In a sauté pan or small saucepan heat enough oil to have 2 inches of oil on medium-high heat and cook 1-2 minutes on each side, until they are browned and crispy.
Shrimp cook quickly so don't let them cook too long.
To make the dipping sauce, add the LA VICTORIA® Mango Habanero salsa, honey and diced mango to a small bowl and mix.
Yield: 4 servings, Amount per serving: calories
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