Pan-Seared Shrimp with Coconut and Mango Salsa
Crispy coconut-crusted shrimp paired with a vibrant mango salsa, ideal for a light yet flavorful weeknight meal. This puerto rican-inspired seafood ready in about 22 minutes blends large, peeled and deveined shrimp, shredded coconut, diced mango 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 320 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 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
Instructions
- 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.
- 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.
- 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.
- Step 4: Remove shrimp from skillet and let rest for 2 minutes. Transfer to a plate.
- Step 5: Serve shrimp immediately with mango salsa spooned over the top.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Pan-Seared Shrimp with Coconut and Mango Salsa take to make?
Total time is about 22 minutes (10 min prep + 12 min cook). A small batch typically covers several meals in the week — store as the recipe directs.
How do I store leftover Pan-Seared Shrimp with Coconut and Mango Salsa?
Transfer to an airtight jar and refrigerate for up to 5–7 days. Most sauces freeze well for up to 2 months — portion into small containers or freezer bags so you can thaw only what you need. Stir before serving; cream- or yogurt-based sauces may separate on standing.
Can I substitute ingredients in Pan-Seared Shrimp with Coconut and 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 Pan-Seared Shrimp with Coconut and 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.
What goes well with Pan-Seared Shrimp with Coconut and Mango Salsa?
Puerto Rican 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.
What others are saying
- ★★★★★
Great base recipe! I added a pinch of smoked paprika and it was even better.
- ★★★★☆
Tasty recipe. I'd add a bit more seasoning next time.
- ★★★★☆
Reliable weeknight option. Not going to blow your mind but always satisfying.
