Roasted Coconut Shrimp with Spicy Mango Sauce
Tender shrimp roasted with coconut flakes and served alongside a bright, spicy mango dipping sauce inspired by Brazilian tropical flavors. This brazilian-inspired seafood ready in about 27 minutes blends large shrimp, peeled and deveined, unsweetened shredded coconut, panko breadcrumbs 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 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
Equipment for this recipe
Top-rated tools to make this recipe successfully.
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.
Frequently asked questions
How long does Roasted Coconut Shrimp with Spicy Mango Sauce take to make?
Total time is about 27 minutes (15 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 Roasted Coconut Shrimp with Spicy Mango Sauce?
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 Roasted Coconut Shrimp with Spicy 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 Roasted Coconut Shrimp with Spicy 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 Roasted Coconut Shrimp with Spicy Mango Sauce?
Brazilian 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.
