Pan-Fried Coconut Shrimp with Mango Salsa

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-04-12 · Updated 2026-04-12

Shrimp coated in toasted coconut and pan-fried until golden, paired with a sweet-tart mango salsa. This tropical-inspired seafood ready in about 30 minutes blends peeled and deveined shrimp, all-purpose flour, shredded coconut 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 350 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 shrimp
• 1/2 cup all-purpose flour
• 1/2 cup shredded coconut
• 1 tsp garlic powder
• 1/2 tsp salt
• 1/4 tsp black pepper
• 2 tbsp vegetable oil
• 1 cup, diced mango
• 1/4 cup, finely chopped red onion
• 1 tbsp lime juice
• 1 tbsp, chopped fresh cilantro

Instructions

1. Step 1: In a shallow dish, combine 1/2 cup all-purpose flour, 1/2 cup shredded coconut, 1 tsp garlic powder, 1/2 tsp salt, and 1/4 tsp black pepper. Dredge 1 lb shrimp (peeled and deveined) in the mixture, pressing gently to coat evenly.
2. Step 2: Heat 2 tbsp vegetable oil in a large skillet over medium-high heat. Add coated shrimp and cook for 3-4 minutes per side until golden brown and cooked through.
3. Step 3: While shrimp cooks, combine 1 cup diced mango, 1/4 cup finely chopped red onion, 1 tbsp lime juice, and 1 tbsp chopped cilantro in a bowl. Stir to blend and chill for 10 minutes.