Roasted Coconut Shrimp with Spicy Mango Sauce

By AislePrompt Editorial · Published 2026-05-09 · Updated 2026-05-09

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are drafted and published.

Tender shrimp roasted with coconut flakes and served alongside a bright, spicy mango dipping sauce inspired by Brazilian tropical flavors. This Brazilian-inspired seafood recipe, ready in about 27 minutes, pairs large shrimp, peeled and deveined, unsweetened shredded coconut, panko breadcrumbs 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.

Prep: 15 min Cook: 12 min Serves 4 Brazilian cuisine 320 cal/serving

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Ingredients

1 lb large shrimp, peeled and deveined
1 cup unsweetened shredded coconut
1/2 cup panko breadcrumbs
1 large egg
1/2 cup all-purpose flour
1 tsp salt
1/2 tsp black pepper
1 cup ripe mango, peeled and chopped
2 tbsp lime juice
1 tbsp honey
1/2 tsp red chili flakes
2 tbsp chopped cilantro leaves

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Instructions

Step 1: Preheat oven to 400°F and line a baking sheet with parchment paper.
Step 2: In a shallow bowl, whisk 1 large egg. Place 1/2 cup all-purpose flour in a second bowl, and in a third bowl combine 1 cup unsweetened shredded coconut with 1/2 cup panko breadcrumbs, 1 tsp salt, and 1/2 tsp black pepper.
Step 3: Dip each of the 1 lb peeled shrimp first in flour, then in beaten egg, and finally coat evenly with the coconut-panko mixture. Place shrimp on the prepared baking sheet.
Step 4: Roast shrimp in the oven for 8-10 minutes until golden and cooked through.
Step 5: Meanwhile, blend 1 cup chopped ripe mango with 2 tbsp lime juice, 1 tbsp honey, 1/2 tsp red chili flakes, and 2 tbsp chopped cilantro until smooth to create a spicy mango dipping sauce.
Step 6: Serve the roasted coconut shrimp warm alongside the vibrant mango sauce for dipping.