Mango-Coconut Crusted Shrimp with Lime-Cilantro Sauce

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

Crispy coconut-crusted shrimp with a vibrant mango-lime sauce, featuring fresh cilantro and a hint of chili for a refreshing Tiki-inspired seafood dish. This tropical-inspired seafood ready in about 33 minutes pairs large shrimp, unsweetened coconut flakes, 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.

★ 4.4 (11 ratings) Prep: 25 min Cook: 8 min Serves 2 Tropical cuisine 380 cal/serving
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Ingredients

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Instructions

  1. Step 1: Pat shrimp dry, then toss with 3 tbsp all-purpose flour and 1/2 tsp salt. Press 1/2 cup coconut flakes onto each shrimp to form an even crust.
  2. Step 2: Heat 2 tbsp olive oil in a skillet over medium heat. Add shrimp and cook for 2-3 minutes per side until golden brown and shrimp are opaque.
  3. Step 3: While shrimp cooks, blend 1/2 cup diced mango, 2 tbsp fresh lime juice, 1/4 cup chopped cilantro, 1/4 cup mashed avocado, and 1/4 tsp red chili flakes in a blender until smooth and vibrant green.
  4. Step 4: Serve shrimp topped with mango-cilantro sauce, drizzling any remaining sauce over the plate.

Frequently asked questions

How long does Mango-Coconut Crusted Shrimp with Lime-Cilantro Sauce take to make?

Total time is about 33 minutes (25 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 Mango-Coconut Crusted Shrimp with Lime-Cilantro Sauce?

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 Mango-Coconut Crusted Shrimp with Lime-Cilantro Sauce?

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 Mango-Coconut Crusted Shrimp with Lime-Cilantro Sauce 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 Mango-Coconut Crusted Shrimp with Lime-Cilantro Sauce?

Tropical 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.

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