Coconut Shrimp with Mango Habanero Sauce Recipe

Coconut Shrimp with Mango Habanero Sauce Recipe

How To Make Coconut Shrimp with Mango Habanero Sauce

Coconut flakes add a wonderfully refreshing flavor to this coconut shrimp dish. Drizzle with some sweet and slightly sour mango habanero sauce!

Preparation: 15 minutes
Cooking: 10 minutes
Total: 25 minutes



  • 2cupscoconut,flaked
  • 1egg,large
  • ¾cupflour,divided
  • cupclub soda
  • 2tspbaking powder
  • 24shrimp
  • 24wooden skewers
  • 3cupsoil for frying
  • Sweet and Sour Sauce,for dipping


  1. Add the coconut to a food processor and pulse ten times then place it in a shallow bowl.

  2. In tall cup, whisk together the egg, ½ cup flour, club soda and baking powder and put the remaining flour in a second shallow bowl.

  3. Skewer the shrimp onto the skewers leaving the top 1-inch of shrimp unskewered then roll in the flour, dip in the batter, and roll in the coconut before placing on a baking sheet lined with parchment paper.

  4. Place the shrimp in the freezer for 20 minutes then heat up a dutch oven with 3-inch oil to 350 degrees F and fry the shrimp for 2 to 3 minutes until golden brown.


  • Calories: 313.67kcal
  • Fat: 25.20g
  • Saturated Fat: 9.35g
  • Trans Fat: 0.07g
  • Monounsaturated Fat: 10.31g
  • Polyunsaturated Fat: 4.65g
  • Carbohydrates: 16.62g
  • Fiber: 2.82g
  • Sugar: 1.73g
  • Protein: 6.67g
  • Cholesterol: 56.90mg
  • Sodium: 278.21mg
  • Calcium: 137.28mg
  • Potassium: 149.26mg
  • Iron: 1.18mg
  • Vitamin A: 24.43µg
  • Vitamin C: 0.88mg
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