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Introduction
The marriage of coconut and shrimp has long been a staple in coastal Southeast Asian and Caribbean cuisines, where fresh seafood and tropical ingredients naturally complement each other. This modern, health-conscious version maintains all the authentic flavors while utilizing air fryer technology to achieve that coveted crispy exterior without deep frying. The addition of mango sauce is inspired by the Thai sweet chili dipping tradition, but with a fresher, fruit-forward twist that became popular in Florida's coastal restaurants during the 1990s. This dish is perfect for those seeking the indulgent flavors of a beach vacation while maintaining a healthier lifestyle.
Ingredients
• 1 pound large shrimp (21-25 count), peeled and deveined, tails on
• 1 cup unsweetened shredded coconut
• 1/2 cup panko breadcrumbs
• 1/4 cup all-purpose flour
• 2 large eggs, beaten
• 1 teaspoon kosher salt
• 1/2 teaspoon black pepper
• 1/4 teaspoon garlic powder
• Cooking spray (preferably coconut oil based)
• 1 ripe mango, peeled and chopped
• 1/4 cup sweet chili sauce
• 2 tablespoons lime juice, freshly squeezed
• 1 tablespoon honey
• 1/4 teaspoon red pepper flakes
Step 1:
Pat shrimp dry with paper towels. Season with 1/2 teaspoon salt, 1/4 teaspoon pepper, and garlic powder.
Step 2:
Set up breading station: Place flour in first bowl, beaten eggs in second bowl, and combine coconut and panko with remaining salt and pepper in third bowl.
Step 3:
Dredge each shrimp in flour, then egg, and finally coat well with coconut-panko mixture, pressing gently to adhere.
Step 4:
Preheat air fryer to 375°F (190°C). Spray basket with cooking spray.
Step 5:
Place shrimp in single layer in air fryer basket, spray lightly with cooking spray. Cook 4-5 minutes until golden brown, turning halfway through.
Step 6:
For sauce: Blend mango, sweet chili sauce, lime juice, honey, and red pepper flakes until smooth.
Q: Can I make these without an air fryer?
A: Yes, bake at 400°F for 10-12 minutes, turning halfway through, or deep fry at 350°F for 2-3 minutes
Q: Can I use frozen shrimp?
A: Yes, but thaw completely and pat very dry before breading
Q: Can I make the sauce ahead of time?
A: Yes, sauce can be made up to 2 days ahead and stored in refrigerator
• Choose raw shrimp rather than pre-cooked for best results.
• Unsweetened coconut can be substituted with sweetened coconut for a sweeter coating.
• Gluten-free panko and flour can be used for a gluten-free version.
• Thai sweet chili sauce is recommended for authentic flavor.
• Contains allergens: shellfish, eggs, wheat.
• For best results, pat shrimp completely dry before breading.
• Mango should be very ripe for the smoothest sauce.
Serve immediately while hot and crispy, with mango dipping sauce on the side. Garnish with lime wedges if desired.
Store leftovers in airtight container in refrigerator for up to 2 days. Reheat in air fryer at 350°F for 2-3 minutes to restore crispiness.
Prepare mango sauce while shrimp are cooking. Work in batches if needed to avoid overcrowding the air fryer.
- Ensure shrimp are completely dry before breading for better coating adhesion
- Don't overcrowd air fryer basket to achieve maximum crispiness
- Press coating firmly onto shrimp to prevent it from falling off during cooking
Try with sweet potato fries coating for added crunch, or use crushed macadamia nuts in place of some coconut for Hawaiian style
Serve with tropical cocktails like piña colada or mai tai, or pair with jasmine rice and Asian slaw
Year-round, best in summer when fresh mangoes are in season
Contains shellfish (shrimp), eggs, wheat (flour and panko). May contain coconut allergens. Can be made gluten-free with appropriate substitutions.
