Crispy Coconut Crusted Jumbo Shrimp with Mango Dip Tips, FAQ & printable recipe

Tips for success

For the crispiest coconut crust, make sure the shrimp are completely dry before coating. Any moisture will cause the coconut to steam rather than fry.

Also, use a heavy skillet that holds heat well – cast iron or stainless steel works great. Keep the oil at a steady temperature, and don't be tempted to flip the shrimp too early; let the first side get deeply golden before turning.

If you're making a large batch, keep the fried shrimp warm in a 200°F (95°C) oven on a wire rack while you fry the rest. This keeps them crisp without overcooking.

For extra flavor, add a pinch of salt and a dash of cayenne to the coconut before coating – it enhances the sweetness and adds a subtle kick that pairs beautifully with the mango dip.

Variations

• Spicy Coconut Shrimp: Add 1/2 teaspoon of cayenne pepper or a pinch of chili flakes to the shredded coconut before coating. The heat pairs perfectly with the sweet mango dip for a spicy-sweet kick.
• Baked Coconut Shrimp: For a lighter version, bake the coated shrimp on a wire rack over a baking sheet at 425°F (220°C) for 10-12 minutes, flipping halfway, until golden and crisp. No oil needed.
• Panko-Coconut Mix: Mix the shredded coconut with an equal amount of panko breadcrumbs for an extra-crunchy coating. The panko adds a lighter, airier texture while the coconut provides flavor.
• Mango-Avocado Dip: Blend the mango dip with half an avocado for a creamier, richer sauce. The avocado adds a silky texture and a mild flavor that complements the coconut shrimp beautifully.

Storage and make-ahead

Fridge

Store leftover shrimp in an airtight container in the refrigerator for up to 2 days. Reheat in a 350°F (175°C) oven for 5-7 minutes to restore crispness.

Freezer

Freeze cooked shrimp on a baking sheet, then transfer to a zip-top bag for up to 1 month. Reheat from frozen in a 375°F (190°C) oven for 8-10 minutes.

Reheat

Reheat in a 350°F (175°C) oven for 5-7 minutes, or until hot and crisp. Avoid microwaving to prevent sogginess.

Store leftover coconut shrimp in an airtight container in the refrigerator for up to 2 days.

To reheat, place them on a baking sheet in a 350°F (175°C) oven for 5-7 minutes, or until heated through and crisp. Avoid microwaving, as it makes the coating soggy.

You can butterfly and coat the shrimp up to 4 hours ahead, then refrigerate them on a plate in a single layer. Let them sit at room temperature for 15 minutes before frying. The mango dip can be made up to 2 days in advance and kept refrigerated.

Serving ideas

Serve the coconut shrimp hot, straight from the pan, with the mango dip on the side. The contrast of the hot, crunchy shrimp and the cool, sweet-tangy dip is the whole point. Arrange them on a platter with lime wedges for squeezing, and watch them disappear.

This dish works as an appetizer for a party or as a main course with a side of rice and a green salad. For a fun twist, use the shrimp in tacos with shredded cabbage and a drizzle of the mango dip.

The flavors are bright and tropical, perfect for summer gatherings or any time you need a taste of the islands.

Frequently asked questions

Recipe card

Crispy Coconut Crusted Jumbo Shrimp with Mango Dip

Prep 20 minCook 10 minTotal 30 minServes 4

Ingredients

• 1 lb jumbo tiger shrimp, peeled and deveined, tails on
• 2 cups fresh shredded coconut (from a solid white coconut meat block)
• 1 cup neutral oil (such as vegetable or canola), for frying
• 1 lime, cut into wedges
• 1 cup mango dip (store-bought or homemade)

Instructions

1. Using a sharp knife, cut along the back of each shrimp, cutting almost but not all the way through, so the shrimp opens like a book. Remove the dark vein if present. Keep the tails intact. Pat the shrimp dry with paper towels.
2. If using a fresh coconut meat block, grate it on the large holes of a box grater into a bowl. You need about 2 cups of fluffy shredded coconut.
3. Press each butterflied shrimp into the shredded coconut, coating both sides thoroughly. Gently press the coconut onto the shrimp so it adheres well.
4. Pour the oil into a large skillet and heat over medium-high heat until shimmering. The oil should be hot but not smoking.
5. Place a batch of the coconut-crusted shrimp into the hot oil in a single layer, without overcrowding. Fry until golden brown and crispy, about 2-3 minutes per side, flipping with tongs. The shrimp should reach an internal temperature of 145°F (63°C).
6. Remove the shrimp from the oil with tongs and drain briefly on paper towels. Immediately squeeze fresh lime juice over the hot shrimp.
7. Arrange the crispy coconut shrimp on a platter. Serve with the glossy orange mango dip on the side for dipping.

Contains: crustaceans

Estimated nutrition per serving

Calories

380

Protein

25 g

Carbohydrates

15 g

Fat

24 g

Automatic estimate from the ingredient list, not laboratory-verified.