Crispy Coconut Crusted Jumbo Shrimp with Mango Dip

Crispy on the outside, tender and sweet inside – these coconut crusted jumbo shrimp are a tropical treat that comes together in minutes. Butterflied shrimp are coated in fresh shredded coconut, fried until golden, and finished with a bright squeeze of lime.

A glossy mango dip adds a sweet-tangy contrast that makes every bite irresistible. Perfect for a party appetizer or a quick weeknight dinner.

This recipe turns a handful of ingredients into a stunning dish that feels special but is surprisingly simple. The key is fresh coconut – grating it yourself gives you fluffy, flavorful shreds that crisp up beautifully.

The shrimp are butterflied so they cook quickly and evenly, and the mango dip provides a cooling, fruity counterpoint to the crunchy coating. Whether you're hosting a gathering or just treating yourself, these shrimp are sure to impress.

Ingredients

Why this recipe works

Butterflying the shrimp does more than make them look pretty – it creates a flat surface that maximizes the crispy coconut crust. The shrimp cook faster and more evenly, so you get a perfect golden crunch without overcooking the meat. The tails stay on for easy handling and a pretty presentation.

Fresh coconut is the star here. Grating it from a solid block yields moist, tender shreds that fry into a delicate, nutty crust. Unlike dried coconut, fresh shreds cling better and brown more evenly. The lime juice brightens the rich coconut and shrimp, while the mango dip adds a sweet, tangy finish that balances the dish.

Notes and substitutions

Look for jumbo tiger shrimp – they are large enough to butterfly and hold the coconut coating. Fresh coconut meat is available in the produce section of many supermarkets, or you can use a whole coconut and crack it yourself.

If fresh coconut is unavailable, unsweetened shredded coconut is a good substitute, though the texture will be slightly different.

When frying, use a neutral oil with a high smoke point, like vegetable or canola. The oil should be shimmering but not smoking – if it's too hot, the coconut will burn before the shrimp cook through.

For the mango dip, use a good-quality store-bought version or make your own by blending ripe mango with a little lime juice and chili.

• fresh shredded coconut: unsweetened shredded coconut from a bag (if fresh coconut is unavailable)
• neutral oil: coconut oil for extra coconut flavor
• mango dip: sweet chili sauce mixed with mango puree for a quick alternative

Equipment

• Box grater
• Large skillet or frying pan
• Tongs
• Paper towels
• Cutting board
• Chef's knife