Coconut-Crusted Shrimp with Mango Salsa

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · Published 2026-04-04 · Updated 2026-04-04

Crispy coconut-crusted shrimp paired with a sweet and tangy mango salsa for a delightful seafood dish that evokes tiki bar elegance. This caribbean-inspired seafood ready in about 35 minutes blends peeled and deveined large 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 4, 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

• 1 lb, peeled and deveined large shrimp
• 1/2 cup unsweetened shredded coconut
• 1/4 cup all-purpose flour
• 1/2 tsp paprika
• 1/4 tsp garlic powder
• 1/4 tsp salt
• 1/4 tsp black pepper
• 2 tbsp olive oil
• 1 cup diced mango
• 1/4 cup, finely diced red onion
• 1/4 cup, chopped fresh cilantro
• 1 tbsp lime juice
• 1/4 tsp salt

Instructions

1. Step 1: In a shallow dish, mix 1/2 cup unsweetened shredded coconut, 1/4 cup all-purpose flour, 1/2 tsp paprika, 1/4 tsp garlic powder, 1/4 tsp salt, and 1/4 tsp black pepper; dredge each shrimp in the mixture, pressing to adhere.
2. Step 2: Heat 2 tbsp olive oil in a skillet over medium-high heat until shimmering.
3. Step 3: Add shrimp in a single layer and cook for 2-3 minutes per side, until golden brown and shrimp are opaque (internal temperature 145°F).
4. Step 4: While shrimp cooks, combine 1 cup diced mango, 1/4 cup finely diced red onion, 1/4 cup chopped fresh cilantro, 1 tbsp lime juice, and 1/4 tsp salt in a bowl; toss gently to mix.