Coconut Lime Shrimp W Mango Jalapeno Dipping Sauce
Turn dinner into a tropical escape with this Coconut Lime Shrimp paired with a vibrant Mango Jalapeño Dipping Sauce. Juicy shrimp are coated in a crispy panko and coconut crust infused with zesty lime, then fried to golden perfection for a perfect balance of crunch and flavor. The star of the dish is the homemade dipping sauce—a sweet and spicy blend of ripe mango, tangy lime juice, and a hint of jalapeño heat, elevated with a touch of honey and soy sauce. Quick to prepare in just 35 minutes, this recipe is ideal for impressing guests or enjoying a special family meal. Serve these crispy delights with the refreshing sauce for dipping, and let the tropical flavors transport your taste buds to paradise. Perfect as an appetizer, party snack, or main course, this dish is sure to become a crowd-pleaser!
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Recipe Information
Ingredients
- 1 lb Raw shrimp (peeled and deveined)
- 1 tbsp Lime zest
- 1 cup Coconut flakes (unsweetened)
- 1 cup Panko breadcrumbs
- 0.5 cup All-purpose flour
- 2 Eggs
- 1 tsp Salt
- 0.5 tsp Black pepper
- 2 cups Vegetable oil (for frying)
- 1 Ripe mango (peeled and diced)
- 2 tbsp Fresh lime juice
- 1 Jalapeno pepper (seeded and chopped)
- 1.5 tbsp Honey
- 1 tsp Soy sauce
Instructions
Clean and dry the shrimp with paper towels. Set aside.
Prepare the breading stations: In the first bowl, mix the all-purpose flour with salt and black pepper. In the second bowl, beat the eggs until smooth. In the third bowl, combine the coconut flakes, panko breadcrumbs, and lime zest.
Dip each shrimp first in the seasoned flour, then coat it in the egg mixture, and finally press it into the coconut-panko mixture, ensuring even coverage. Set the breaded shrimp onto a plate or baking sheet.
In a large skillet or deep pan, heat the vegetable oil over medium-high heat to approximately 350°F (175°C).
Fry the shrimp in small batches, ensuring not to overcrowd the pan. Cook each shrimp for 2-3 minutes per side, or until golden brown and cooked through. Remove with a slotted spoon and drain on a paper towel-lined plate.
To make the dipping sauce, combine mango, lime juice, jalapeno, honey, and soy sauce in a blender or food processor. Blend until smooth. Adjust sweetness or spice level to your taste by adding more honey or jalapeno.
Serve the crispy shrimp hot with the mango jalapeno dipping sauce on the side. Garnish with lime wedges if desired.
Nutrition Facts
Calories |
1586 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 140.2 g | 180% | |
| Saturated Fat | 34.0 g | 170% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 307 mg | 102% | |
| Sodium | 929 mg | 40% | |
| Total Carbohydrate | 56.5 g | 21% | |
| Dietary Fiber | 7.5 g | 27% | |
| Total Sugars | 16.6 g | ||
| Protein | 37.5 g | 75% | |
| Vitamin D | 0.5 mcg | 3% | |
| Calcium | 133 mg | 10% | |
| Iron | 3.6 mg | 20% | |
| Potassium | 591 mg | 13% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
