Coconut Shrimp with Spicy Mango Sauce

The irresistible crunch of coconut-panko coating meets the luscious, fiery kiss of mango, chili, and herbs in this tropical-inspired appetizer. These golden shrimp are shallow-fried to perfection and made extra special with a bold dipping sauce that brings Thai flavors into your kitchen. Whether you’re entertaining guests or looking to impress with a restaurant-style starter, this recipe delivers on both presentation and flavor. You can prepare the sauce in advance and fry the shrimp in minutes, making it as convenient as it is unforgettable. This dish transports your tastebuds to a sunny beachside shack—cocktail optional, but highly recommended!

Full recipe:

Ingredients:

For the Shrimp:

• 1 lb (500g) whole shrimp/prawns or 12 oz (350g) peeled shrimp

• 1/4 tsp salt

• Black pepper to taste

• 1 egg, whisked

• 1/2 cup panko breadcrumbs

• 1/2 cup desiccated coconut

• Oil for shallow frying

For the Spicy Mango Sauce:

• 1 cup fresh ripe mango, diced and packed

• 2 tbsp fresh cilantro (leaves and stems), chopped

• 2 tbsp red onion or eschalots, finely chopped

• 1 tbsp fish sauce (or soy sauce as substitute)

• 1 tbsp sriracha sauce

• 1 tsp finely chopped red chili (adjust to taste)

• 2–3 tbsp coconut milk (adjust for sauce consistency)

Directions:

1. Start by preparing the spicy mango sauce. Add all sauce ingredients to a small blender or food processor and blend until smooth. Adjust spice and salt to taste, and use coconut milk to reach your desired consistency. Set aside.

2. Peel and devein shrimp, leaving the tails on if desired. Pat dry and season with salt and pepper.

3. Place whisked egg in a bowl. In another bowl, combine panko and desiccated coconut.

4. Dip each shrimp into the egg, then coat thoroughly in the coconut-panko mixture. Set aside on a plate.

5. Heat a shallow layer of oil in a skillet over medium-high heat. Test with a bit of breadcrumb—if it sizzles and floats, the oil is ready.

6. Fry the shrimp in batches for about 45 seconds per side, or until golden and crisp. Remove and drain on paper towels.

7. Serve warm with the spicy Thai mango dipping sauce.

Prep Time: 15 minutes | Cooking Time: 10 minutes | Total Time: 25 minutes
Kcal: Approx. 330 kcal per serving | Servings: 4 servings

The Story Behind the Dish

Coconut Shrimp with Spicy Thai Mango Sauce isn’t just a recipe—it’s a tropical culinary adventure born from real-life inspiration. Created by Nagi from the renowned food blog RecipeTin Eats, this dish came to life during her visit to Groves Grown Tropical Fruits, a mango farm in Queensland, Australia. Immersed in the beauty of mango orchards and welcomed warmly by a farming family, Nagi developed this recipe using some of the freshest mangoes harvested on-site. It’s a dish rich in authenticity and rooted in a personal food journey that involved farm-to-table freshness, flavor experimentation, and genuine cultural appreciation.

The experience was more than just a visit; it was a deep dive into the heart of tropical farming and a reconnection with the source of our ingredients. From sampling rare mango varieties to refining the perfect dipping sauce with the farm’s own mangoes, every bite of this recipe is infused with passion, creativity, and a touch of storytelling.

A Perfect Harmony of Flavors

This recipe achieves a unique balance of textures and tastes. The coconut shrimp are delightfully crunchy thanks to a clever mixture of panko breadcrumbs and desiccated coconut, while the dipping sauce brings a refreshing contrast with its sweet, tangy, and spicy Thai-inspired notes. Fresh mango adds a luscious sweetness, while chili, sriracha, and fish sauce inject layers of umami and gentle heat.

The shrimp themselves are seasoned just enough to highlight their natural flavor without overwhelming it, and frying them for just 45 seconds preserves their juicy tenderness. The pairing of crispy, golden shrimp with the smooth mango sauce creates a harmonious bite that dances between crunchy, creamy, sweet, salty, and spicy.

Why This Recipe Stands Out

What makes this recipe special isn’t just the final taste—it’s the thoughtful attention to detail in each component. Nagi tested and refined the recipe multiple times, from farm to home kitchen, to perfect the ideal shrimp texture and sauce consistency. Many coconut shrimp recipes skip out on achieving real crunch or use thick batters that overpower the delicate shrimp. This version prioritizes a light, crisp exterior that enhances, rather than masks, the seafood.

Using desiccated coconut instead of shredded ensures a finer coating that blends seamlessly with the panko. Shallow frying, rather than deep frying, reduces oil use while still achieving that satisfying crispiness. And the sauce? It’s not an afterthought. It’s a carefully crafted blend of Southeast Asian flavors that elevates the entire dish beyond standard appetizer fare.

A Versatile Dish for Any Occasion

Whether you’re planning a dinner party, summer cookout, or a cozy night in, Coconut Shrimp with Spicy Mango Sauce fits right in. It serves beautifully as a crowd-pleasing appetizer, but it can also be expanded into a full meal when paired with jasmine rice, a crunchy Asian slaw, or fresh salad greens.

You can serve it plated individually for elegant dining or pile them high on a serving board with a bowl of sauce in the center for family-style sharing. The shrimp reheat well, so they’re a practical make-ahead option too. Simply crisp them up in the oven before serving, and you’ve got a restaurant-quality dish ready in minutes.

Nutritional Benefits in Every Bite

Although this dish feels indulgent thanks to the frying and creamy dip, it’s surprisingly balanced. Shrimp is a low-calorie, high-protein seafood option that’s rich in selenium, vitamin B12, and iodine. Mango provides antioxidants, vitamin C, and dietary fiber, which supports immune health and digestion.

By shallow frying and using fresh, whole ingredients, this dish avoids the heaviness of deep-fried alternatives while still delivering big on flavor. Plus, the sauce can be customized—lighten it with more herbs and less chili, or add more coconut milk for a creamier consistency.

Tips for Best Results

• Use fresh shrimp if possible for optimal flavor and texture. However, good-quality frozen shrimp can also work if properly thawed and dried.
• Don’t skip the panko and desiccated coconut combo—it’s what makes the coating uniquely crispy and flavorful.
• Control the oil temperature. If it’s too cool, the shrimp will absorb too much oil and become greasy; too hot, and the coating will brown before the shrimp cooks through.
• Adjust the sauce to your taste. Like it spicier? Add more chili. Want more tang? A dash of lime juice or rice vinegar will bring brightness.
• Make it gluten-free by using gluten-free panko or crushed rice crackers as a breadcrumb substitute.

Serving Ideas and Pairings

To complete your tropical menu, serve Coconut Shrimp alongside:

• A cucumber and mint salad with a sesame vinaigrette
• Steamed jasmine rice or sticky coconut rice
• Tropical fruit skewers with pineapple, kiwi, and papaya
• A Thai iced tea or a citrusy cocktail like a mango mojito

For a party platter, pair with other small bites like spring rolls, satay skewers, and crispy wontons. Add bowls of sweet chili sauce, peanut sauce, and extra mango dip to create a vibrant dipping station.

Make-Ahead & Storage Tips

You can prep the shrimp and refrigerate them uncooked for up to 8 hours. The mango sauce can be made up to two days ahead and kept chilled in an airtight container. Cooked shrimp can be stored and reheated at 220°C (430°F) for a few minutes to restore crispiness—just be careful not to overcook.

This make-ahead flexibility means you can enjoy gourmet flavors without last-minute stress. It’s also a great solution for prepping party food in advance or packing a luxurious meal-prep lunch.

The Recipe’s Global Appeal

Coconut Shrimp with Mango Sauce may have been born in Australia, but its flavor profile has a global charm. The coconut and mango give a nod to tropical cuisines in the Caribbean and Southeast Asia, while the spicy-sweet sauce reflects the bold balance found in Thai and Vietnamese food traditions.

Its accessibility makes it beloved across cultures: no complex techniques, no hard-to-find ingredients—just familiar flavors turned extraordinary through thoughtful preparation.

Conclusion

Coconut Shrimp with Spicy Thai Mango Sauce is more than just a recipe—it’s a celebration of fresh ingredients, cultural fusion, and thoughtful cooking. With its irresistible crunch, balanced sauce, and vibrant presentation, it’s no wonder this dish has captured the hearts of home cooks and foodies alike. Easy enough for weeknights and impressive enough for entertaining, it’s the kind of recipe you’ll come back to again and again.