Pan-Fried Coconut-Crusted Shrimp with Spiced Mango Sauce

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · ·

Shrimp coated in shredded coconut and flour, pan-fried to golden perfection, served with a tangy and spicy mango dipping sauce. This caribbean-inspired caribbean ready in about 25 minutes pairs large shrimp, peeled and deveined, all-purpose flour, large eggs, beaten for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 350 calories and feeds 4, 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.

★ 4.0 (12 ratings) Prep: 15 min Cook: 10 min Serves 4 Caribbean cuisine 350 cal/serving
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Ingredients

Instructions

  1. Step 1: Rinse and pat dry 1 lb large shrimp, then coat each shrimp first in 1/2 cup all-purpose flour, shaking off excess.
  2. Step 2: Dip the floured shrimp into 2 beaten large eggs, ensuring they are fully coated.
  3. Step 3: Press each shrimp into 1 cup shredded sweetened coconut, covering thoroughly, and set aside on a plate.
  4. Step 4: Heat 1/4 cup vegetable oil in a large skillet over medium heat until shimmering but not smoking.
  5. Step 5: Add the coconut-coated shrimp in batches, frying each side for 2-3 minutes until golden brown and crispy; transfer to a paper towel-lined plate to drain.
  6. Step 6: For the mango sauce, combine 1 cup diced ripe mango, 2 tbsp lime juice, 1 tbsp honey, 1/4 tsp ground cayenne pepper, 1/4 tsp salt, and 1/4 tsp black pepper in a blender and puree until smooth.
  7. Step 7: Serve the shrimp hot alongside the spiced mango sauce for dipping.

Frequently asked questions

How long does Pan-Fried Coconut-Crusted Shrimp with Spiced Mango Sauce take to make?

Total time is about 25 minutes (15 min prep + 10 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 Pan-Fried Coconut-Crusted Shrimp with Spiced Mango Sauce?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep all-purpose flour from drying out.

Can I substitute ingredients in Pan-Fried Coconut-Crusted Shrimp with Spiced Mango 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 Pan-Fried Coconut-Crusted Shrimp with Spiced Mango Sauce 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.

What goes well with Pan-Fried Coconut-Crusted Shrimp with Spiced Mango Sauce?

Caribbean caribbean 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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