Who’s ready for a crispy and delicious snack? This coconut shrimp can easily be made gluten-free and with a few tweaks, can be offered as a low-carb treat. Believe me on this one …this Coconut Shrimp with Mango Dip is the ultimate crowd pleaser.
The dip is fashioned after the one that is served at the popular restaurant chain, Bonefish Grill. The sweet and spicy flavor is the perfect accompaniment to the savory shrimp.
Let’s start with the Mango Dip…
- Fresh mango – Peeled & finely chopped.
- Asian fish sauce – Made from the fermentation of fish and salt, usually anchovy, shrimp, mackerel, or other strong-flavored, high oil fish. Fish sauce has a distinctive, complex flavor that is typically described as salty, savory, and fishy, with hints of umami and subtle sweetness. A little bit flavors in a big way.
- Lime juice – Freshly squeezed.
- Brown sugar – In contrast to its white counterpart, brown sugar boasts a richer, caramel-like, slightly nutty flavor due to its molasses content. If you are limiting your carb intake, simply replace the brown sugar with the equivalent of your favorite low-carb sweetener.
- Jalapeño pepper – Finely chopped. For less heat, be sure to remove every seed along with the white inner membranes.
- Red onion – Finely chopped. Although any type of onion can be used here, red onions are recommended. They tend to be milder in flavor and slightly sweeter than other varieties.
- Fresh garlic – Minced or grated. To avoid unwanted chunks, use your garlic press or cheese grater.
- Fresh cilantro leaves – Chopped. Fresh cilantro tastes pungent, bright, lemony, and a little peppery. It does add another level of flavor to the dip but if you dislike it, replace it fresh parsley.
Mix this up early in the day, or the day before, so that the flavors have a chance to blend.
- In a medium bowl, combine mango along with remaining dip ingredients.
- Stir until sugar is dissolved.
- Can be made a day ahead.
- Refrigerate until ready to serve
Moving on to the main event…
- Extra-large or jumbo shrimp – Peeled & de-veined. The tails can be left on to serve as a handle for picking up the shrimp and dipping into the sauce.
- Unsweetened coconut flakes – The unsweetened version is required.
- Flour – Unbleached all-purpose flour is used here. I always use flour that is organic, non-GMO and free of glyphosate. My personal favorite is from a domestic company, Sunrise Flour Mill, located in Minnesota. Alternatively, gluten-free flour or coconut flour can be used.
- Egg whites – Whisked until frothy. Large eggs (chilled or at room temperature) will work in this recipe.
- Coconut oil – Due to its mild flavor and high smoke point, refined coconut oil is a good choice.
- Lime wedges – For serving.
The shrimp is prepared by dipping it in frothy egg whites, then coated with a blend of unsweetened coconut flakes and flour.
- Need to make a gluten-free version? Use Bob’s Red Mill Gluten-Free All-Purpose Flour instead of regular flour.
- Trying to stay on a low-carb diet? Swap out that regular flour with coconut flour. A simple fix.
- Rinse and pat dry the cleaned shrimp.
- In a large wide bowl or pie plate, mix the coconut flakes with the flour.
- Dip the shrimp into the egg whites.
- Coat them thoroughly with the coconut mixture.
- Heat a 9-inch fry pan over medium-high heat.
- Add about 1 1/2 cups of coconut oil.
- When the oil is hot and sizzling, add 5 to 6 pieces of shrimp.
- Be careful to space them so that the sides don’t touch.
- Cook until the shrimp are golden brown on both sides.
Be careful not to overcook – the shrimp tend to be done quickly.
- Remove shrimp with a slotted spoon.
- Place on a tray covered with paper towels.
- If desired, sprinkle lightly with salt.
Your Coconut Shrimp with Mango Dip are ready to enjoy.
- Serve shrimp immediately along with the mango dip and lime wedges.
- Garnish with cilantro.
They are as delicious as, or better than what you’d expect at your favorite restaurant.
coconut shrimp with mango dip
Make this gluten-free and/or low-carb by swapping out just a few ingredients.
Ingredients
Mango Dip
- 1 cup finely chopped peeled mango (about 1 medium mango)
- 2 tablespoons Asian fish sauce
- 1 tablespoon freshly squeezed lime juice (about 1/2 large lime)
- 2 tablespoons brown sugar (or equivalent sugar substitute, for low-carb)
- 1 teaspoon finely chopped jalapeno
- 1 tablespoon finely chopped red onion
- 1 teaspoon minced garlic
- 1/4 cup chopped fresh cilantro leaves, plus more for garnish
Coconut Shrimp
- 1 1/2 pounds extra large or jumbo shrimp, peeled & deveined
- 2 cups unsweetened coconut flakes
- 2 tablespoons unbleached all-purpose flour or gluten-free flour (substitute with coconut flour for low-carb)
- 2 large egg whites, whisked until frothy
- coconut oil, for frying
- lime wedges, for serving
Instructions
Mango Dip
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In a medium bowl, combine mango along with the remaining dip ingredients. Stir until sugar is dissolved. Can be made a day ahead. Refrigerate until ready to serve.
Coconut Shrimp
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Rinse and pat dry the cleaned shrimp.
-
In a large wide bowl or pie plate, mix the coconut flakes with the flour. Dip the shrimp into the egg whites, then coat thoroughly with the coconut mixture.
-
Heat a 9-inch fry pan over medium-high heat. Add about 1 1/2 cups of coconut oil. When the oil is hot and sizzling, add 5 to 6 pieces of shrimp, being careful to space them so that the sides do not touch.
-
Cook until the shrimp are golden brown on both sides, being careful not to overcook. Remove shrimp with a slotted spoon and place on a tray covered with paper towels. If desired, sprinkle lightly with salt.
-
Serve shrimp immediately along with the mango dip and lime wedges. Garnish with cilantro.
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