Crispy coconut shrimp served with spicy Thai mango sauce

Coconut Shrimp with Spicy Thai Mango Sauce

ByCasey Monroe

Why Make This Recipe

Coconut Shrimp with Spicy Thai Mango Sauce is a delightful dish that combines crunchy breaded shrimp with a sweet and spicy dipping sauce. It’s perfect for appetizers, parties, or even as a light meal. The tropical flavors of coconut and mango transport you to a sunny beach, making every bite feel like a vacation.

How to Make Coconut Shrimp

Ingredients

  • 1 lb / 500 g whole prawns OR 12oz/350g peeled fresh prawns (Note 1)
  • 1/4 tsp salt
  • Black pepper
  • 1 egg
  • 1/2 cup panko breadcrumbs
  • 1/2 cup desiccated coconut (Note 2)
  • Oil (for frying)
  • 1 cup (packed) fresh mango, roughly diced
  • 2 tbsp cilantro/coriander (leaves and stems, roughly chopped)
  • 2 tbsp red onion or eschallots (finely chopped)
  • 1 tbsp fish sauce (or substitute with light or ordinary soy sauce)
  • 1 tbsp sriracha (Note 3)
  • 1 tsp red chili (finely chopped, adjust to taste)
  • 2 – 3 tbsp coconut milk (adjust for desired sauce consistency)

Directions

  1. Mango Sauce: Place all sauce ingredients in a small food processor (or blender) and blend until smooth. Taste and adjust salt and spice. Use coconut milk to reach your preferred sauce thickness.

  2. Peel and devein the shrimp. Then, sprinkle them with salt and pepper.

  3. In a small bowl, whisk the egg. In another bowl, mix panko breadcrumbs and desiccated coconut.

  4. Dip each prawn into the egg mixture, then coat it in the panko mixture until fully covered. Repeat with all prawns.

  5. Heat oil in a skillet over medium-high heat. To check if the oil is hot enough, toss in a small lump of the panko/egg mixture. If it sizzles and floats, the oil is ready.

  6. Carefully place the coated prawns in the hot oil, working in batches. Fry for about 45 seconds until golden brown. Remove them in the order you fried them.

  7. Place the cooked prawns on a paper towel-lined tray to drain excess oil.

  8. Serve warm with the Spicy Mango Dipping Sauce!

How to Serve Coconut Shrimp

Coconut Shrimp is best served hot and crispy. Pair it with the Spicy Thai Mango Sauce for an incredible flavor combination. You can also add a side of fresh salad or coleslaw to make it a complete meal.

How to Store Coconut Shrimp

If you have leftovers, store the cooked coconut shrimp in an airtight container in the fridge for up to 2 days. Reheat them in the oven to regain their crispiness, but avoid microwaving as this can make them soggy.

Tips to Make Coconut Shrimp

  • Make sure the oil is hot enough before frying to ensure a crispy texture.
  • Don’t overcrowd the skillet; work in small batches for even cooking.
  • Adjust the spice levels in the sauce to your liking by adding more or less sriracha or chili.

Variation

You can try adding different herbs to the mango sauce, like mint or basil, for a unique flavor twist. For a healthier option, you could also bake the coconut shrimp instead of frying.

FAQs

1. Can I use frozen prawns?
Yes, you can use frozen prawns. Just thaw them properly before cooking.

2. Is there a substitute for panko breadcrumbs?
Yes, if you don’t have panko, regular breadcrumbs will work, but the texture will be different.

3. Can I make the mango sauce ahead of time?
Absolutely! The sauce can be made a day in advance and stored in the fridge. Just give it a good stir before serving.