Rodriguez's Coconut Shrimp with Mango Salsa

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

A tropical seafood delight featuring crispy coconut shrimp paired with a fresh mango and lime salsa. This tropical-inspired seafood ready in about 30 minutes pairs shrimp, unsweetened shredded coconut, all-purpose flour for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 calories and feeds 2, 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: 20 min Cook: 10 min Serves 2 Tropical cuisine 320 cal/serving
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Ingredients

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Instructions

  1. Step 1: Pat shrimp dry with paper towels and season with 1/4 tsp salt and 1/4 tsp black pepper. Dredge each shrimp in flour, shaking off excess, then coat in shredded coconut mixed with 1/2 tsp paprika.
  2. Step 2: Heat 2 tbsp olive oil in a skillet over medium heat until shimmering. Add shrimp in a single layer and cook for 2-3 minutes per side until golden brown and shrimp are opaque.
  3. Step 3: While shrimp cook, dice mango and red onion into 1/4-inch pieces. Squeeze lime juice over mixture, add 2 tbsp chopped cilantro, and toss gently to combine.
  4. Step 4: Slice avocado into thin rounds and arrange on a plate. Place shrimp on top of avocado slices.
  5. Step 5: Spoon mango salsa over shrimp, ensuring each piece has a generous dollop. Drizzle with remaining 1 tbsp olive oil and garnish with extra cilantro.

Frequently asked questions

How long does Rodriguez's Coconut Shrimp with Mango Salsa take to make?

Total time is about 30 minutes (20 min prep + 10 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 Rodriguez's Coconut Shrimp with Mango Salsa?

Refrigerate in a covered airtight container for up to 3–4 days (FDA FoodKeeper guideline for cooked fish). Store any fresh salsa or citrus-based garnish in a separate container — it keeps for up to 2 days. Freeze cooked fish (without fresh garnishes) for up to 3 months; thaw overnight in the fridge and reheat gently at 275°F until just warmed through to preserve texture.

Can I substitute ingredients in Rodriguez's Coconut Shrimp with 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 Rodriguez's Coconut Shrimp with Mango Salsa for a different number of people?

The recipe is written for 2 servings. Multiply each ingredient by (your serving target / 2). 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 Rodriguez's Coconut Shrimp with Mango Salsa?

Tropical 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.

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