Baked Coconut Shrimp with Mango Salsa
Juicy shrimp coated in coconut and baked to perfection, served with a refreshing mango salsa. This southeast asian-inspired seafood ready in about 35 minutes blends peeled and deveined shrimp, unsweetened shredded coconut, all-purpose flour into a versatile sauce that lifts everything from grain bowls and roasted vegetables to grilled proteins — a small-batch staple worth keeping in the fridge. Each serving lands at about 380 calories and feeds 2, so a small batch covers several meals across the week without taking over the fridge. 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.
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
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.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Baked Coconut Shrimp with Mango Salsa take to make?
Total time is about 35 minutes (20 min prep + 15 min cook). A small batch typically covers several meals in the week — store as the recipe directs.
How do I store leftover Baked Coconut Shrimp with Mango Salsa?
Transfer to an airtight jar and refrigerate for up to 5–7 days. Most sauces freeze well for up to 2 months — portion into small containers or freezer bags so you can thaw only what you need. Stir before serving; cream- or yogurt-based sauces may separate on standing.
Can I substitute ingredients in Baked Coconut Shrimp with Mango Salsa?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Baked Coconut Shrimp with Mango Salsa for a different number of people?
The recipe is written for 2 servings. Multiply each ingredient by (your serving target / 2). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
What goes well with Baked Coconut Shrimp with Mango Salsa?
Southeast Asian seafood like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
What others are saying
- ★★★★★
Loved the authentic flavors. My family asked for seconds!
- ★★★★★
A delightful dish that brought a taste of Southeast Asia to my table.
- ★★★★★
This was a hit at my dinner party! The coconut shrimp was perfectly crispy and the mango salsa was a refreshing twist.
