Baked Coconut Shrimp with Spicy Mango Dip – A Tropical Appetizer Delight 🥥🌶️
Crispy, golden shrimp meet the sweet heat of mango and chili in this tropical-inspired *Baked Coconut Shrimp with Spicy Mango Dip*. It’s the ultimate balance of crunchy, creamy, sweet, and spicy — all baked to perfection and perfect for entertaining. 🏝️🦐
Why You’ll Love This Recipe 💚
- ✅ Healthier Alternative: Baked instead of fried with the same crunch.
- ✅ Tropical Flavors: Coconut, mango, and chili bring vacation vibes.
- ✅ Party Favorite: Easy to make ahead and serve as finger food.
🦐 Ingredients
- 1 lb large shrimp, peeled and deveined, tails on
- ½ cup flour (or almond flour for gluten-free)
- 2 large eggs, beaten
- ¾ cup shredded unsweetened coconut
- ½ cup panko breadcrumbs
- ½ tsp garlic powder
- ¼ tsp paprika
- Salt & pepper to taste
🌶️ Spicy Mango Dip:
- 1 ripe mango, peeled and diced
- 1 tbsp lime juice
- 1–2 tsp sriracha (adjust to heat preference)
- 1 tsp honey or agave syrup
- Pinch of salt
👩🍳 Step-by-Step Instructions
- Prep the shrimp: Pat shrimp dry with paper towels. Season lightly with salt and pepper.
- Set up coating stations: Place flour in one shallow bowl, beaten eggs in another, and a mixture of coconut, breadcrumbs, garlic powder, and paprika in a third.
- Dredge shrimp: Coat each shrimp in flour, dip into egg, then press into coconut mixture until fully coated.
- Arrange and bake: Line a baking sheet with parchment paper and place shrimp in a single layer. Lightly spray with oil. Bake at 425°F (220°C) for 12–15 minutes, flipping halfway, until golden and crisp.
- Make the dip: Blend mango, lime juice, sriracha, honey, and salt in a blender or food processor until smooth.
- Serve: Plate shrimp with a side of mango dip and optional lime wedges for garnish.
💡 Pro Tips & Variations
- ✨ Go gluten-free: Use almond flour and gluten-free breadcrumbs.
- ✨ Air fryer option: Air fry at 400°F for 8–10 minutes for extra crispiness.
- ✨ Try pineapple: Swap mango for pineapple for a tangier twist.
🥗 Nutritional Benefits
Shrimp is an excellent source of lean protein and selenium. Coconut adds fiber and healthy fats, while mango provides a boost of vitamins A and C. A flavorful, balanced appetizer!
🥡 Make-Ahead & Storage Tips
- 🧊 Make-ahead: Coat shrimp and refrigerate up to 1 day before baking.
- 🥡 Storage: Store cooked shrimp in the fridge for up to 3 days.
- 🔥 Reheat: Reheat in the oven or air fryer to maintain crispness.
❓ FAQ
- Can I freeze the shrimp?
Yes, freeze coated uncooked shrimp on a tray, then transfer to a bag. Bake from frozen, adding 2–3 minutes to cook time. - What can I substitute for mango?
Try peaches, pineapple, or apricot preserves for similar sweetness. - Can I fry instead?
Yes—deep fry at 350°F for 2–3 minutes or until golden brown.
A Crispy Island Escape in Every Bite 🏝️🦐
This appetizer brings the sunshine wherever you are — serve with chilled drinks, palm leaves, and great company. 🌞💚
