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Coconut shrimp on a big sheet of paper towel with a glass bowl of mango habanero salsa.
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5 / 3 votes

Coconut Shrimp

For this superb entrée, buy the biggest shrimp you can get. Take care not to overcook them, so they remain plump and juicy inside the crunchy coconut coating. They’re perfect with a fruity, fierce mango-habanero salsa.
Prep Time30 minutes
Cook Time30 minutes
Total Time1 hour
Course: Mains
Cuisine: Mexican
Servings: 4 to 6 servings
Calories: 1032

Ingredients

For the mango habanero salsa

  • 3 large (about 3 pounds) mangoes, peeled, pitted, and cut into chunks (about 4 1⁄2 cups)
  • 3/4 cup (3 3/4 oz) coarsely chopped white onion
  • 1/2 cup unseasoned rice vinegar or white vinegar
  • 1/2 cup water
  • 1/4 cup (2 oz) packed dark brown sugar or grated piloncillo
  • 1/4 teaspoon ground allspice
  • 1 teaspoon kosher salt, plus more if needed
  • 1 to 2 fresh habanero chiles, quartered and seeded
  • 2 tablespoons olive oil

For the coconut shrimp

  • 1 cup (3 oz) shredded or flaked unsweetened coconut (not chips)
  • 1 cup (3 oz) shredded or flaked sweetened coconut (not chips)
  • 1 cup (3 oz) unseasoned bread crumbs
  • 1 teaspoon kosher salt
  • 1/2 teaspoon freshly ground black pepper
  • 1 cup all-purpose flour
  • 4 large eggs
  • Mild vegetable oil, for deep-frying
  • 2 pounds extra-large shrimp, peeled, tails left on, and deveined
US - Metric

Instructions

Make the mango habanero salsa

  • In a blender, combine the mangoes, onion, vinegar, water, brown sugar, allspice, and salt and purée until smooth.
  • Add one habanero, blend, and taste to see if you want to add more heat. If it isn’t too hot for you, add the second one—or part of it—and blend until smooth. Keep in mind that cooking the salsa tames the heat a bit, and it will calm down a little more as it sits.
  • In a medium saucepan over medium heat, warm the oil. Add the mango mixture, cover partially (the salsa will splatter a lot), and cook, stirring occasionally and scraping the bottom of the pan to prevent scorching, until the salsa resembles a thick pudding and coats the back of a wooden spoon quite heavily, about 15 minutes.
  • Remove from the heat and allow to cool before serving. The salsa will keep, tightly covered, for 5 to 7 days in the refrigerator.

Make the coconut shrimp

  • In a baking dish or wide bowl, mix the unsweetened and sweetened coconut, bread crumbs, 1/2 teaspoon of salt, and pepper.
  • Put the flour on a large plate or in a wide bowl. In a shallow bowl, combine the eggs and the remaining 1/2 teaspoon salt and beat well with a whisk or fork.
  • In a large deep skillet over medium heat, warm 1 inch (25 mm) of oil to 350°F (180°C), at least 5 minutes. Set a cooling rack on a rimmed baking sheet lined with paper towels.
  • While the oil is heating, dredge each shrimp in the flour so it is completely coated, tapping or shaking off the excess flour, dip into the beaten eggs, turning to coat, and then place on the coconut mixture and press down while patting and pressing the coconut onto the shrimp with your hands so it is completely coated. Gently set on a plate or cutting board.
  • When you've finished coating the shrimp, check the oil temperature and if it's not yet at 350°F (180°C), increase the heat to medium-high. If you don’t have a thermometer, dip the tail of a shrimp into it; it should actively bubble.
  • Fry the shrimp in several batches, taking care not to overcrowd the skillet, until they are golden brown and cooked through, 1 to 2 minutes per side. Use rubber-tipped tongs or a slotted spoon or spatula to turn them. Be careful not to overcook. Move to the cooling rack to drain, and repeat with the remaining shrimp.
  • Serve the shrimp with the salsa for dipping.

Nutrition

Serving: 1serving | Calories: 1032kcal | Carbohydrates: 130g | Protein: 49g | Fat: 37g | Saturated Fat: 21g | Monounsaturated Fat: 9g | Trans Fat: 1g | Cholesterol: 472mg | Sodium: 2796mg | Fiber: 14g | Sugar: 73g