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
