Name: Zesty Coconut Shrimp with Mango Dipping Sauce
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Ingredients: 1.5 lbs Large shrimp, peeled and deveined (tail on); 0.5 cup All-purpose flour; 2 whole Eggs, beaten; 1.5 cups Shredded sweetened coconut; 0.5 cup Panko breadcrumbs; 2 cups Vegetable oil, for frying; 1 large Ripe mango, peeled and diced; 2 tbsp Lime juice; 0.25 piece Scotch bonnet pepper, minced (optional); 1 tbsp Honey or agave syrup; 0.5 tsp Salt

Zesty Coconut Shrimp with Mango Dipping Sauce

DinnerHigh-ProteinQuick & Easy

Ingredients (11)

Ingredient	Qty	Cal	P	C	F
Large shrimp, peeled and deveined (tail on)	1.5 lbs	145	34g	0g	1g
All-purpose flour	0.5 cup	57	2g	12g	0g
Eggs, beaten	2 whole	32	3g	0g	2g
Shredded sweetened coconut	1.5 cups	169	1g	16g	12g
Panko breadcrumbs	0.5 cup	30	1g	5g	0g
Vegetable oil, for fryingest. 10% oil absorption	2 cups	964	0g	0g	109g
Ripe mango, peeled and diced	1 large	31	0g	8g	0g
Lime juice	2 tbsp	2	0g	1g	0g
Scotch bonnet pepper, minced (optional)	0.25 piece	0	0g	0g	0g
Honey or agave syrup	1 tbsp	16	0g	4g	0g
Salt	0.5 tsp	0	0g	0g	0g

Ingredients (11)

Ingredient	Qty	Cal	P	C	F
Large shrimp, peeled and deveined (tail on)	1.5 lbs	145	34g	0g	1g
All-purpose flour	0.5 cup	57	2g	12g	0g
Eggs, beaten	2 whole	32	3g	0g	2g
Shredded sweetened coconut	1.5 cups	169	1g	16g	12g
Panko breadcrumbs	0.5 cup	30	1g	5g	0g
Vegetable oil, for fryingest. 10% oil absorption	2 cups	964	0g	0g	109g
Ripe mango, peeled and diced	1 large	31	0g	8g	0g
Lime juice	2 tbsp	2	0g	1g	0g
Scotch bonnet pepper, minced (optional)	0.25 piece	0	0g	0g	0g
Honey or agave syrup	1 tbsp	16	0g	4g	0g
Salt	0.5 tsp	0	0g	0g	0g

Directions

Step 1
Pat shrimp dry. Season lightly with salt. Set up a dredging station: one bowl with flour, one with beaten eggs, and one with a mixture of shredded coconut and panko breadcrumbs.
Step 2
Dredge each shrimp first in flour, then egg, then the coconut-panko mixture, pressing gently to ensure good coverage. Place coated shrimp on a plate.
Step 3
For the dipping sauce: In a small food processor or blender, combine diced mango, lime juice, minced Scotch bonnet (if using), and honey/agave. Blend until smooth. Taste and adjust sweetness/spice.
Step 4
Heat vegetable oil in a deep pot or heavy-bottomed skillet to 350°F (175°C).
Step 5
Fry shrimp in batches, without overcrowding, for 2-3 minutes per side, or until golden brown and crispy. Shrimp cooks quickly.
Step 6
Remove fried shrimp with a slotted spoon and drain on a wire rack lined with paper towels.
Step 7
Serve the coconut shrimp hot with the mango dipping sauce on the side.