📝 About This Recipe
Transport your taste buds to a tropical paradise with this ultimate seafood fast-food classic, featuring succulent jumbo shrimp enveloped in a shatteringly crisp coconut crust. This dish perfectly balances the natural sweetness of shredded coconut with a savory, seasoned panko crunch, deep-fried to a stunning golden brown. Served alongside a zesty, house-made mango chili sauce, it’s the perfect blend of seaside indulgence and quick-service convenience.
🥗 Ingredients
The Shrimp
- 1 pound Jumbo Shrimp (peeled, deveined, tail-on (16-20 count))
- 1/2 teaspoon Salt
- 1/4 teaspoon Black Pepper (freshly cracked)
- 1/2 teaspoon Garlic Powder
The Breading Station
- 1/2 cup All-Purpose Flour
- 2 large Eggs (beaten)
- 1 cup Sweetened Shredded Coconut
- 1/2 cup Panko Breadcrumbs (unseasoned)
- 1/4 teaspoon Paprika (for color)
Spicy Mango Sauce
- 1/2 cup Mango Preserves (or apricot jam)
- 2 tablespoons Sweet Chili Sauce (Thai style)
- 1 tablespoon Lime Juice (freshly squeezed)
- 1/4 teaspoon Red Pepper Flakes (optional for extra heat)
Frying & Garnish
- 2-3 cups Vegetable Oil (for deep frying)
- 1 tablespoon Fresh Cilantro (chopped for garnish)
- 1 Lime Wedges (cut into 4 pieces)
👨🍳 Instructions
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1
Pat the shrimp completely dry with paper towels; moisture is the enemy of a crispy crust. Season the shrimp with salt, black pepper, and garlic powder.
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2
Prepare your breading station with three shallow bowls. Place the flour in the first bowl.
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3
In the second bowl, whisk the eggs until smooth and slightly frothy.
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4
In the third bowl, combine the shredded coconut, panko breadcrumbs, and paprika. Mix well to ensure the coconut and panko are evenly distributed.
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5
Dredge a shrimp in the flour, shaking off any excess. Dip it into the egg wash to coat completely, then press it firmly into the coconut-panko mixture.
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6
Repeat the process for all shrimp, placing the breaded shrimp on a wire rack or parchment-lined tray. Let them rest for 10 minutes to help the breading adhere.
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7
While the shrimp rest, prepare the sauce by whisking the mango preserves, sweet chili sauce, lime juice, and red pepper flakes in a small bowl until combined.
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8
In a heavy-bottomed pot or deep skillet, heat about 2 inches of vegetable oil to 350°F (175°C). Use a thermometer to ensure accuracy.
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9
Carefully lower 5-6 shrimp into the hot oil. Do not overcrowd the pan, as this will drop the oil temperature and lead to greasy shrimp.
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10
Fry for 2-3 minutes, turning once, until the coconut is a deep golden brown and the shrimp is opaque throughout.
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11
Use a slotted spoon or spider strainer to remove the shrimp and place them on a paper towel-lined plate to drain excess oil.
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12
Check the oil temperature again before starting the next batch, adjusting the heat as necessary.
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13
Transfer the hot shrimp to a serving platter, garnish with fresh cilantro, and serve immediately with the mango dipping sauce and lime wedges.
💡 Chef's Tips
Ensure the oil is at exactly 350°F; if it's too cool, the shrimp get oily, and if it's too hot, the coconut burns before the shrimp cooks. Use 'sweetened' shredded coconut for that classic restaurant-style flavor profile, but unsweetened works if you prefer less sugar. For the crunchiest results, use a 'dry hand/wet hand' technique during breading to avoid getting your fingers coated in batter. If the coconut starts browning too fast, add a little fresh oil to the pot to lower the temperature slightly. Don't skip the resting period after breading; it’s the secret to keeping the crust from falling off in the fryer.
🍽️ Serving Suggestions
Serve with a side of citrus-infused jasmine rice for a complete tropical meal. Pair with a cold Pineapple Ginger Ale or a classic Mai Tai for a refreshing beverage match. A crisp cucumber and red onion salad provides a fresh, acidic contrast to the fried shrimp. For a true fast-food experience, serve in a paper-lined basket with a side of seasoned sweet potato fries. Add a few drops of hot sauce to the mango dip if you want a 'volcano' style heat level.