Tiki-Spiced Coconut Shrimp with Mango Salsa

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

Crispy coconut-crusted shrimp tossed in a warm tiki-inspired spice blend, served alongside fresh mango salsa for a refreshing tropical bite. This caribbean-inspired seafood ready in about 32 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 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.

Prep: 20 min Cook: 12 min Serves 4 Caribbean cuisine 320 cal/serving
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Ingredients

Instructions

  1. Step 1: In a shallow dish, mix 1/2 cup all-purpose flour with 1 tsp ground ginger, 1/2 tsp ground cinnamon, 1/2 tsp ground allspice, 1 tsp salt, and 1/2 tsp black pepper.
  2. Step 2: Place 2 beaten eggs in a second shallow bowl. In a third bowl, combine 1 cup shredded unsweetened coconut with 1/2 cup panko breadcrumbs.
  3. Step 3: Dip each of the 1 lb large shrimp first into the flour mixture, shaking off excess, then into the beaten eggs, and finally coat evenly with the coconut-panko mixture.
  4. Step 4: Heat 1/4 cup vegetable oil in a large skillet over medium heat. Fry the shrimp in batches for 2-3 minutes per side until golden brown and cooked through. Transfer to paper towels to drain.
  5. Step 5: In a medium bowl, combine 1 cup diced ripe mango, 1/2 cup finely diced red bell pepper, 2 tbsp minced red onion, 2 tbsp chopped fresh cilantro, 2 tbsp fresh lime juice, and 1 tsp minced jalapeño. Mix gently and refrigerate until ready to serve.
  6. Step 6: Serve the coconut shrimp hot alongside the fresh mango salsa for a tropical tiki-inspired appetizer or light meal.

Equipment for this recipe

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Frequently asked questions

How long does Tiki-Spiced Coconut Shrimp with Mango Salsa take to make?

Total time is about 32 minutes (20 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 Tiki-Spiced Coconut Shrimp with Mango Salsa?

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 Tiki-Spiced 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 Tiki-Spiced Coconut Shrimp with Mango Salsa 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 Tiki-Spiced Coconut Shrimp with Mango Salsa?

Caribbean 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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