Baked Coconut Shrimp with Mango Salsa

By AislePrompt Editorial · Published 2026-04-22 · Updated 2026-04-22

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

Juicy shrimp coated in coconut and baked to perfection, served with a refreshing mango salsa. This Southeast Asian-inspired seafood recipe, ready in about 35 minutes, pairs shrimp, unsweetened shredded coconut, all-purpose flour for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 380 calories and feeds 2, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 20 min Cook: 15 min Serves 2 Southeast Asian cuisine 380 cal/serving

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Ingredients

12 oz, peeled and deveined shrimp
1/4 cup unsweetened shredded coconut
2 tbsp all-purpose flour
1 tbsp lemon juice
1/2 cup, finely diced mango
2 tbsp, finely diced red onion
2 tbsp, finely diced red bell pepper
2 tbsp, finely diced cucumber
1 tbsp, chopped cilantro
1 tbsp lime juice
1 tsp olive oil
1/4 tsp salt
1/8 tsp black pepper

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Instructions

Step 1: Preheat oven to 400°F. Line a baking sheet with parchment paper.
Step 2: In a small bowl, mix 1/4 cup unsweetened shredded coconut, 2 tbsp all-purpose flour, 1/4 tsp salt, and 1/8 tsp black pepper. Toss the shrimp in the mixture until evenly coated.
Step 3: Place shrimp on the prepared baking sheet and drizzle with 1 tbsp lemon juice and 1 tsp olive oil. Bake for 12-15 minutes until shrimp are opaque and cooked through.
Step 4: While shrimp bakes, combine 1/2 cup diced mango, 2 tbsp diced red onion, 2 tbsp diced red bell pepper, 2 tbsp diced cucumber, 1 tbsp chopped cilantro, 1 tbsp lime juice, and a pinch of salt in a bowl. Mix gently to form the salsa.
Step 5: Serve the baked shrimp with the mango salsa on the side.