Pan-Seared Shrimp with Coconut and Mango Salsa

By AislePrompt Editorial · Published 2026-04-12 · Updated 2026-04-12

Crispy coconut-crusted shrimp paired with a vibrant mango salsa, ideal for a light yet flavorful weeknight meal. This Puerto Rican-inspired seafood recipe, ready in about 22 minutes, pairs shrimp, shredded coconut, mango 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 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.

Ingredients

• 1 lb large, peeled and deveined shrimp
• 1/4 cup shredded coconut
• 1 cup, diced mango
• 1/4 cup, diced red onion
• 1/4 cup, chopped cilantro
• 2 tbsp lime juice
• 1 tbsp olive oil
• 1/4 tsp cumin
• 1/4 tsp salt
• 1/4 tsp pepper

The pan we’d use for this → Best Nonstick Cookware for 2026: Top 5 Skillet Picks + Buying Guide

Instructions

1. Step 1: Pat shrimp dry with paper towels. Toss with 1/4 tsp salt, 1/4 tsp pepper, and 1/4 tsp cumin. Press 1/4 cup shredded coconut onto both sides of each shrimp.
2. Step 2: Heat 1 tbsp olive oil in a large skillet over medium-high heat until shimmering. Add coconut-crusted shrimp and cook for 2-3 minutes per side until golden brown and shrimp are opaque.
3. Step 3: While shrimp cook, combine diced mango, 1/4 cup diced red onion, 1/4 cup chopped cilantro, and 2 tbsp lime juice in a bowl. Season with a pinch of salt and set aside.
4. Step 4: Remove shrimp from skillet and let rest for 2 minutes. Transfer to a plate.
5. Step 5: Serve shrimp immediately with mango salsa spooned over the top.