Get ready to transform your dinner table into a culinary paradise with this irresistible Baked Coconut Shrimp with Mango Dipping Sauce! Imagine crispy, golden-brown shrimp encrusted in a crunchy coconut coating, paired with a tangy-sweet mango sauce that will transport you straight to a beachside resort. This recipe is not just a meal; it's a flavor adventure that combines the best of Asian-inspired cuisine with the ease of home cooking.
Prep Time: 20 mins
Cook Time: 15 mins
Total Time: 35 mins
Cuisine: Asian
Serves: 4 servings
Ingredients
- 1 lb large shrimp, peeled and deveined
- 1 cup shredded coconut
- 1 cup panko breadcrumbs
- 2 eggs, beaten
- Salt and pepper to taste
- 1 ripe mango, diced
- 1 tbsp lime juice
- 1 tbsp honey
Instructions
- Preheat the oven to 425°F (220°C) and line a large baking sheet with parchment paper or a silicone baking mat to prevent sticking.
- Prepare three shallow dishes for breading: In the first dish, mix panko breadcrumbs with shredded coconut and a pinch of salt and pepper. In the second dish, beat the eggs thoroughly. Leave the third dish empty for the initial shrimp placement.
- Pat the shrimp completely dry with paper towels to ensure the coating adheres properly. Season the shrimp lightly with salt and pepper.
- Dip each shrimp first into the beaten eggs, allowing excess to drip off. Then coat completely in the coconut-panko mixture, pressing gently to ensure an even, thick coating.
- Arrange the breaded shrimp on the prepared baking sheet, ensuring they are not touching each other for even cooking and crispiness.
- Bake in the preheated oven for 12-15 minutes, turning once halfway through, until the shrimp are golden brown and cooked through with an internal temperature of 145°F.
- While shrimp are baking, prepare the mango dipping sauce by combining diced mango, lime juice, and honey in a blender or food processor. Blend until smooth, then transfer to a serving bowl.
- Remove shrimp from the oven and let rest for 2-3 minutes. Serve hot with the fresh mango dipping sauce on the side.
Tips
- Pat the shrimp completely dry before breading to ensure a crisp, even coating that sticks perfectly.
- Use large shrimp for the best texture and presentation.
- Don't overcrowd the baking sheet - give each shrimp space to become beautifully golden and crisp.
- For extra flavor, add a pinch of cayenne or garlic powder to the coconut-panko mixture.
- Check the internal temperature of shrimp with a meat thermometer to avoid overcooking.
- Serve immediately for maximum crunchiness, as the coating can soften if left to sit too long.
- For a gluten-free version, substitute panko with gluten-free breadcrumbs.
- The mango sauce can be made ahead of time and refrigerated for convenience.
Nutrition Facts
Calories: 380kcal
Carbohydrates: 35g
Protein: 25g
Fat: 18g
Saturated Fat: 12g
Cholesterol: 220mg
