Crispy Coconut-Crusted Shrimp with Mango Salsa

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

Sweet, spicy, and crunchy shrimp with a vibrant mango salsa that's the best summer dinner you'll make all season. This seafood (low-carb, gluten-free) ready in about 28 minutes pairs large 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 320 calories and feeds 4, so it slots cleanly into a low-carb week and pairs well with cauliflower rice or roasted green vegetables. 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: 8 min Serves 4 320 cal/serving
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Ingredients

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Instructions

  1. Step 1: Peel and devein shrimp, then pat completely dry with paper towels. Place flour in a shallow dish and coat each shrimp evenly.
  2. Step 2: Mix shredded coconut in a separate dish. Press each floured shrimp into coconut until fully coated, then set aside on a wire rack.
  3. Step 3: Heat avocado oil in a large skillet over medium-high heat until shimmering. Add shrimp in a single layer and cook for 2 minutes per side until golden brown and shrimp are opaque.
  4. Step 4: Dice mango, red onion, and jalapeño into 1/4-inch cubes. Finely chop cilantro, then squeeze lime juice over the mixture and toss gently.
  5. Step 5: Serve shrimp immediately with mango salsa spooned on top, ensuring the coconut coating stays crispy.

Frequently asked questions

How long does Crispy Coconut-Crusted Shrimp with Mango Salsa take to make?

Total time is about 28 minutes (20 min prep + 8 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Crispy Coconut-Crusted Shrimp with Mango Salsa?

Refrigerate in a covered airtight container for up to 3–4 days (FDA FoodKeeper guideline for cooked fish). Store any fresh salsa or citrus-based garnish in a separate container — it keeps for up to 2 days. Freeze cooked fish (without fresh garnishes) for up to 3 months; thaw overnight in the fridge and reheat gently at 275°F until just warmed through to preserve texture.

Can I substitute ingredients in Crispy Coconut-Crusted 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 Crispy Coconut-Crusted Shrimp with Mango Salsa for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). 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.

Is Crispy Coconut-Crusted Shrimp with Mango Salsa low-carb?

Yes — this recipe is tagged low-carb, gluten-free based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.

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