Why You’ll Love Coconut Shrimp / Prawns with Spicy Thai Mango Sauce Recipe
The contrast of textures: crunchy coconut‑panko coating with tender shrimp inside.
The sauce — mango plus heat and depth — adds a refreshing, slightly spicy kick that complements the shrimp beautifully.
It’s quick to prepare (about 30 minutes total), making it ideal for a casual dinner or a fun party appetizer.
Great for entertaining or sharing — crunchy shrimp and a bright dipping sauce always impress.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Shrimp / Prawns
whole prawns (about 500 g), or peeled fresh prawns (≈ 350 g)
1/4 tsp salt
black pepper
1 egg
1/2 cup panko breadcrumbs
1/2 cup desiccated coconut
oil, for frying
Mango Sauce
1 cup fresh mango, roughly diced (or frozen mango — thawed)
2 tbsp cilantro / coriander (leaves and stems), roughly chopped
2 tbsp red onion or shallots, finely chopped
1 tbsp fish sauce (or substitute light soy sauce)
1 tbsp sriracha (or other hot sauce + optional splash vinegar + a little garlic if substituting)
1 tsp red chili, finely chopped (adjust to taste)
2–3 tbsp coconut milk (to adjust sauce consistency)
Directions
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Prepare the Mango Sauce: Place the mango, cilantro, red onion, fish sauce, sriracha, and red chili in a blender or food processor. Blend until smooth. Add coconut milk as needed to reach your desired consistency. Adjust salt and spice to taste.
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Prepare the Shrimp: Peel and devein the prawns (if using whole ones). Pat dry and season lightly with salt and pepper.
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Coat the Shrimp: Whisk the egg in a small bowl. In another bowl, combine the panko breadcrumbs and desiccated coconut. Dip each prawn into the egg, then coat thoroughly in the panko‑coconut mix.
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Heat the Oil: In a skillet over medium-high heat, add oil — enough so the prawns are almost submerged (shallow frying). To test readiness, drop a small clump of the panko mix into the oil: if it sizzles and floats right away, the oil is hot enough.
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Fry the Shrimp: Working in batches, carefully place the coated prawns into the hot oil. Fry for just about 45 seconds until golden brown (start timing once the first prawn enters the oil). Remove prawns in the order they were added.
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Drain: Transfer the cooked shrimp to a paper towel–lined tray to drain excess oil.
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Serve: Serve the shrimp warm, with the spicy mango dipping sauce on the side.
Servings and timing
Prep time: 20 minutes
Cook time: 10 minutes
Total time: approx. 30 minutes
Serves about 4 people (depending on portion size and whether served as appetizer or main)
Variations
Use frozen shrimp or prawns if fresh aren’t available — they still work well.
If you don’t have sriracha, substitute with another hot sauce — but add a splash of vinegar and a bit of crushed garlic to mimic the flavour profile.
Try adding a squeeze of lime juice or a pinch of lime zest to the mango sauce for extra tang.
For a lighter version: bake the coated shrimp in a hot oven instead of frying, or use an air fryer with a light mist of oil.
Experiment with the sauce: add a small piece of ginger, or a bit of chopped fresh chilli for more heat.
Storage/Reheating
After cooking, allow the shrimp to cool, then place in a container in single layers.
To reheat and retain crispiness: preheat oven to about 220 °C (430 °F), place shrimp on a baking tray and bake 3–5 minutes until they crisp up again — no longer, or they may overcook.
Store leftover mango sauce separately in the fridge for up to a few days; stir before serving.
FAQs
How important is the type of coconut used?
Using desiccated coconut (finely shredded coconut) is key — it gives better crunch when mixed with panko, compared to larger shredded or flaked coconut.
Can I use frozen prawns instead of fresh?
Yes — frozen prawns will work fine if thawed, though fresh prawns are ideal.
What if I don’t have sriracha?
You can substitute with another hot sauce — but add about 1 teaspoon of white vinegar and optionally a small crushed garlic clove, since sriracha brings both vinegar and garlic flavour.
Can I use canned or frozen mango for the sauce?
Yes — frozen mango (thawed) works well if fresh mango isn’t available.
How can I adjust the spice level of the sauce?
You can increase or decrease the red chili amount, or skip it altogether for a milder sauce. Adjust sriracha and chili to taste.
Can I bake the shrimp instead of frying for a healthier option?
Yes — after coating, you can bake or use an air fryer. Lightly mist the shrimp with oil before baking for best results.
Will the shrimp stay crispy if I make them ahead of time?
You can make ahead and reheat them in a hot oven for a short time (3–5 min at ~220 °C) to re‑crisp them. Avoid reheating too long to prevent overcooking.
How long can I store leftovers?
Shrimp and sauce can be stored separately in the fridge. Shrimp should be consumed within a couple of days, sauce within a similar timeframe.
Can I double the recipe to serve more people?
Yes — the recipe scales well. Just fry in batches to avoid overcrowding the pan.
What side dishes go well with this recipe?
A crisp fresh salad, steamed rice, or light vegetable stir‑fry all complement the crunchy shrimp and fruity sauce nicely.
Conclusion
This coconut shrimp with spicy Thai mango sauce recipe is a show‑stopper that balances crunch, sweetness, spice, and freshness — all within 30 minutes. Easy enough for a weeknight dinner, yet impressive enough for guests. Whether served as an appetizer or main, it brings vibrant tropical flavours and satisfying texture that rarely disappoint.
Coconut Shrimp / Prawns with Spicy Thai Mango Sauce
- Total Time: 30 minutes
- Yield: 4 servings
- Diet: Halal
Description
Crispy golden Coconut Shrimp served with a vibrant Spicy Thai Mango Sauce. This tropical appetizer features juicy prawns coated in coconut and panko, then shallow-fried to perfection.
Ingredients
- 500g (1 lb) raw large shrimp or prawns, peeled and deveined, tails on
- 1/2 cup all-purpose flour
- 2 large eggs
- 1 cup shredded sweetened coconut
- 1 cup panko breadcrumbs
- 1/2 tsp salt
- 1/4 tsp pepper
- Oil, for frying
- For the Spicy Thai Mango Sauce:
- 1 large ripe mango, peeled and chopped
- 1 tbsp Thai red curry paste
- 1 tbsp brown sugar
- 2 tbsp lime juice (about 1 lime)
- 1 tbsp fish sauce
- 1 small red chili (optional, for extra heat)
Instructions
- Prepare the mango sauce by blending mango, red curry paste, brown sugar, lime juice, fish sauce, and chili until smooth. Set aside.
- Pat shrimp dry with paper towels.
- Set up 3 bowls: one with flour, salt, and pepper; one with beaten eggs; and one with a mixture of panko and shredded coconut.
- Coat shrimp in flour, then dip in egg, and finally coat with the panko-coconut mixture. Press to adhere well.
- Heat about 1cm (1/2 inch) oil in a large skillet over medium-high heat.
- Fry shrimp in batches for 2–3 minutes on each side or until golden and cooked through. Drain on paper towels.
- Serve hot with the mango dipping sauce.
Notes
- Use ripe mango for the best flavor in the sauce.
- The coconut and panko mixture gives an extra crispy texture – don’t skip the panko.
- You can make the sauce ahead and store in the fridge for up to 3 days.
- Adjust spice level by adding more or less chili.
- For baking, place shrimp on a baking tray and bake at 200°C/400°F for about 15 minutes, turning once.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Appetizer
- Method: Frying
- Cuisine: Thai Fusion
Nutrition
- Serving Size: 1/4 of recipe
- Calories: 430
- Sugar: 12g
- Sodium: 650mg
- Fat: 22g
- Saturated Fat: 11g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 3g
- Protein: 24g
- Cholesterol: 180mg
