Michelle C.
- Feb 6
- 3 min read

Coconut Shrimp with Mango Dipping Sauce

Coconut shrimp is one of the easiest, tastiest restaurant inspired dishes to create at home!

Don't forget to post a photo and tag @boujeekitchen

Coconut shrimp on a white plate with a cup of mango dipping sauce and a glass of white wine. Coconut shrimp, Shrimp, Wine, Wine glass, Cooked shrimp, Mango dipping sauce, Mango, dipping sauce — Coconut Shrimp with Mango Dipping Sauce

Prep Time: 10-15 minutes

Cook Time: < 5 mins

Total Time: 15 - 20 mins

Yield: 2 servings

What You'll Need:

large, high edge frying pan, sauté pan or air fryer
vegetable or high heat oil, for frying (air fryer instructions to follow)
10-12 large peeled and deveined, tail on shrimp
3/4 cup flour, for dredging
1 egg
1 Tbsp water
3/4 cup sweetened coconut flakes
1/4 cup panko bread crumbs
pinch kosher salt

Dipping Sauce:

1 1/2 tsp pineapple juice
1 tbsp canned coconut milk (creamiest part that settles on top)
1/4 cup mango fruit preserves or other tropical fruit preserves, warmed in microwave

How to Prepare:

Microwave your fruit preserves for 5-10 seconds, then assemble your dipping sauce by combining pineapple juice and coconut milk with fruit preserves into a small bowl, stir, then set aside.
Set up 3 bowls for dredging and place dredge ingredients separately in this order: flour, egg and water whisked well, coconut flakes and panko whisked together with fork. Set aside.
Heat vegetable or high heat oil in sauté pan, ensuring the oil is up the edges at least 1/2 inch. Heat oil to 375 degrees (a little higher than medium heat setting, do not smoke oil). You may use a candy thermometer to test the temperature.
Place shrimp on plate lined with paper towels and blot shrimp completely dry all over, so no moisture is left. This will help ensure the crust doesn't get soggy and the shrimp will dredge well.
Season shrimp with pinch of kosher salt, then dredge in this order, dripping off any excess: flour, egg wash, coconut and panko, then setting on separate, clean plate. Be sure to coat them generously in the panko and coconut! Yum! Continue this process until all shrimp are coated and set aside.
Test your oil with the bottom of a wooden spoon and watch for the sizzle, or sprinkle in a flick of water (step back) with your hand--if the oil "pops," it's ready!
Set a separate clean plate lined with paper towels next to your saute pan, to move shrimp to once cooked.
Grab the shrimp by the tails and gently drop them into the oil, evenly around the pan, and in the center, being sure not to overcrowd. You may have to work in batches.
Once you can tell the edges turn golden brown crust (about 2 mins), and the sides and bottom of shrimp appear opaque white, using a tong, flip shrimp and cook other side one more minute, then move to your paper towel lined plate to absorb excess grease. Repeat process until all shrimp are golden and crispy on the outside.
Serve hot on a small platter with your prepared dipping sauce. Enjoy!

This dish is created in just a matter of minutes, and something fun to have as an appetizer, or you can make it a meal served with jasmine rice. You only need a handful of ingredients, and voila! You have a restaurant inspired meal at home! :)