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 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.
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
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). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Roasted Coconut Shrimp with Spicy Mango Sauce?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep unsweetened shredded coconut from drying out.
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.
