Coconut Shrimp

Coconut Shrimp

There are countless ways to make a delicious shrimp recipe but this mango sauce is a cool and fun way to (literally) spice up your generic coconut shrimp. The sauce is so good it’ll make you want to add it to everything else you’re cooking up as a dipping sauce.

Coconut Shrimp with Mango Sauce

A little bit tangy, a little bit spicy, and a little bit sweet… this mango sauce serves as a great dipping sauce. I found that this sauce is best paired with this coconut shrimp recipe. But you can dip anything in it really.
Prep Time 45 mins
Cook Time 15 mins
Total Time 1 hr
Course Appetizer


Seasoning flour:

  • ½ cup flour
  • cup corn meal
  • 1 tbsp garlic powder
  • 1 tbsp salt
  • 1 tsp paprika

Egg wash:

  • 2 eggs
  • 1 tbsp seasoning flour


  • ½ cup panko breadcrumbs
  • ½ cup shredded coconut

Mango Sauce:

  • 1 cup mango
  • 1 tbsp onion (diced)
  • 1 tbsp cilantro
  • 1 tbsp honey
  • 1 tbsp sriracha
  • ¼ cup coconut milk
  • 1 tbsp lemon juice
  • 1 pinch salt


  • Pat dry, devein, shell, and butterfly your shrimp.
  • Coat the shrimp in the seasoning flour, then egg wash, and then into the breadcrumb mixture.
  • Fry at 365°F until golden brown (1-2 minutes).
  • Mix all sauce ingredients in a blender then serve with shrimp. (I would recommend using big shrimp for this U16/20* or larger).


*Size of shrimps: The U16/20 means that there are 16-20 shrimps per pound. The ones we used in this video were U6/8, meaning there are 6-8 shrimps per pound.
Keyword mango, shrimp

Check out some of our other shrimp recipes!