We are finally in the full swing of summer, which means it's the perfect weather for my sweet Coconut Shrimp with Mango Dipping Sauce Recipe. Shrimp is a great first seafood to learn how to cook, because it's simple - it's very easy to tell when they're done. Shrimp start of translucent and grayish blue and turn to opaque, warm, inviting pink when finished. You can't mess this up! With the toasted coconut coating and dipped in creamy mango dipping sauce, your tropical taste buds will be in heaven.
All of the ingredients in this recipe are staples I always have on hand in my pantry (oil, curry powder, flour, coconut), fridge (mayo, eggs), and freezer (mango, shrimp - in single serving packs thanks to my FoodSaver). That means if you're stocking your kitchen right, you don't even have to go to the grocery store to make this recipe - a Millennial Staple Meal! It's always nice knowing I have all the ingredients I might need to throw together a last minute dinner.
The homemade mango dipping sauce is easily whipped up in the blender and the shrimp are lightly pan-fried crispy and golden brown. The flour has a bit of optional curry powder incorporated in to give your shrimp a subtle kick of flavor. Let's get cooking!
Coconut Shrimp with Mango Dipping Sauce Recipe
Makes 1 serving
Other recipes with these ingredients: Shrimp: Shrimp Scampi
Prep time: 10 minutes
Cook time: 10 minutes
TOTAL TIME: 20 minutes
- 1/4 cup canola, vegetable, or coconut oil + 2 tablespoons for sauce (if needed)
- 2 tablespoons mayonnaise
- 1/4 cup frozen mangoes (Substitute: fresh mangoes)
- 4-5 frozen jumbo shrimp (Substitute: any other size shrimp, as many as you'll want for one serving)
- 1 egg, beaten
- 1-2 tablespoons curry powder, to taste Optional
- 1/2 cup flour (Substitute: a gluten-free flour)
- 2 cups sweetened shredded coconut
- Pinch of salt & pepper
*A note on defrosting shrimp: While I usually take my single-serving packets of shrimp out of the freezer the night before to thaw overnight in my FoodSaver bags in the fridge, shrimp are actually super quick to defrost with cold water. Just run cold (not hot or warm!) water over the shrimp and they'll be ready to go in a few minutes. Perfect if you realize you need dinner ASAP and forgot to defrost overnight!
Dietary Substitutions Dairy Free Gluten Free: Substitute cornstarch or any gluten-free flour substitute, like coconut flour. Not vegetarian friendly Not Vegan Friendly
PREP YOUR SHRIMP & PAN
1. Peel & devein your defrosted shrimp (if necessary - it's always better to buy peeled and deveined shrimp in your frozen fish section, just to save yourself the time & hassle!)
2. Heat a saucepan over medium heat.
3. Add approximately 1/4 cup canola, vegetable, or coconut oil in the pan (enough to generously coat the bottom of the pan, but not more than 1/2 centimeter deep). I used coconut oil to complement the flavors, but any neutral oil works!
MAKE THE SAUCE
4. Defrost 1/4 cup of frozen mangoes in the microwave by warming them up for a minute or so, until they are mostly defrosted.
5. Combine 2 tablespoons of mayo with your 1/4 cup defrosted mangoes in the blender. Blend until smooth. If you'd like your sauce thinner, or if you're having trouble blending it until smooth, add 1 tablespoon of oil at a time, blend, and re-evaluate. Season with pinches of salt and pepper.
6. Scoop the sauce into a small bowl for dipping.
COAT THE SHRIMP (There's a four step process to cook the shrimp: dip in flour + curry mixture, dip in beaten eggs, and dip in coconut. Then fry.)
7. Combine 1/2 cup flour + 1-2 tablespoons curry powder in a bowl, stir to mix.
8. Beat 1 egg in bowl.
9. Spread 2 cups of sweetened coconut flakes on a plate.
10. Take one shrimp, dip in the flour+curry bowl, dip in the beaten egg bowl, and dip in the coconut flakes (pressing to coat, making sure you flip over to coat both sides).
11. Place your shrimp in the waiting room (a clean plate, on a sheet of parchment paper, a cookie sheet, anywhere) while you repeat step 10 for each shrimp. You want all the shrimp to cook at the same rate, so it's best to coat them all first instead of adding them to the pan at different times.
COOK THE SHRIMP & PLATE
12. Carefully place the shrimp in the hot oil. The shrimp should sizzle slightly on contact, but not sputter oil everywhere - if this happens, lower your heat. At this point, the shrimp are rather delicate - you don't want any of the yummy coating to fall off, so be careful!
13. Shrimp should cook for about 2-3 minutes on each side. Flip your shrimp over after 2-3 minutes, and let cook for another 2-3 minutes. Watch carefully to avoid the coconut burning - make sure your pan isn't too hot. It is better to have the shrimp take longer to cook than to turn your coconut into burnt crisps. If you have questions or want more visuals, read more about cooking shrimp on the stovetop.
14. The shrimp are done when they are no longer translucent and grayish blue but instead have turned whitish pink and opaque. The coconut coating should be toasted golden brown.
15. Carefully lift your shrimp out of the pan (I do this with a slotted spoon). Plate and dip in your mango sauce to enjoy!
Lunch tomorrow, Storing, & Extra Ingredients
LUNCH TOMORROW - Since this is only one serving, you shouldn't have leftovers. Coconut shrimp are best enjoyed fresh out of the pan, but if you did have a few leftover, you could toss on a salad or enjoy as is for lunch the next day. They won't taste exactly the same, but are still safe to eat!
STORING - Same story - best enjoyed crispy & fresh outta the pan! But, if needed, store in an airtight container and enjoy within the next day.
EXTRA INGREDIENTS - If you have extra shrimp they should be in the freezer in awesome single serving freezer backs (Read how at Why Every Millennial Needs a FoodSaver), and you can use them up in so many recipes - shrimp scampi, throw over pesto pasta, etc. I love to toss some coconut in my oatmeal or overnight oats in the morning for a new flavor. I blend up frozen mango chunks in my smoothies. Curry powder is delicious in a curry (Subscribe to the blog for a future chickpea & chicken curry recipe).