Tiki-Inspired Spiced Coconut Shrimp with Mango Salsa

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-07-04 · Updated 2026-07-04

Crispy coconut shrimp infused with warm island spices paired with a fresh, tangy mango salsa to brighten every bite. This caribbean-inspired seafood ready in about 35 minutes blends large shrimp, peeled and deveined, shredded unsweetened 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 350 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 shredded unsweetened coconut
• 1/2 cup panko breadcrumbs
• 1/2 cup all-purpose flour
• 2 eggs, beaten
• 1/2 tsp ground cinnamon
• 1/4 tsp ground allspice
• 1/4 tsp cayenne pepper
• 1/2 tsp salt
• 1 cup vegetable oil
• 1 cup ripe mango, diced
• 1/2 cup red bell pepper, diced
• 1/4 cup red onion, finely chopped
• 2 tbsp fresh cilantro, chopped
• 2 tbsp lime juice
• 1 tsp honey

Instructions

1. Step 1: In a shallow dish, combine 1/2 cup all-purpose flour, 1/2 tsp ground cinnamon, 1/4 tsp ground allspice, 1/4 tsp cayenne pepper, and 1/2 tsp salt.
2. Step 2: In a second shallow dish, beat 2 eggs thoroughly.
3. Step 3: In a third shallow dish, mix together 1 cup shredded unsweetened coconut and 1/2 cup panko breadcrumbs.
4. Step 4: Heat 1 cup vegetable oil in a large skillet over medium heat until it reaches 350°F or is hot enough to sizzle a breadcrumb on contact.
5. Step 5: Dip each of the 1 lb large peeled and deveined shrimp first into the flour mixture, shaking off excess, then into the beaten eggs, and finally coat evenly with the coconut-panko mixture.
6. Step 6: Fry the shrimp in batches for 2-3 minutes per side until golden brown and cooked through, then transfer to a paper towel-lined plate to drain.
7. Step 7: In a medium bowl, combine 1 cup diced ripe mango, 1/2 cup diced red bell pepper, 1/4 cup finely chopped red onion, 2 tbsp chopped fresh cilantro, 2 tbsp lime juice, and 1 tsp honey.
8. Step 8: Toss the salsa gently to combine and let sit for 10 minutes to meld flavors.
9. Step 9: Serve the coconut shrimp hot alongside the bright mango salsa for dipping.