Crispy Coconut Shrimp With Mango Sauce Recipe

5 from 2 votes

Give your shrimp a crust of coconut flakes and then try dipping them in this tropical sauce for extra flavor.

Course Appetizer

Cuisine American

Keyword coconut, crisp, mango, shrimp

Prep Time 15

Cook Time 20

Total Time 35

Servings

Calories 504kcal

Preheat your oven to 400 F.
Line a pan with a wire rack.
Add the tapioca starch to a bowl and season to taste with salt and pepper.
4 tbsp. tapioca starch, Sea salt and freshly ground black pepper
Place the egg whites in a second bowl and the shredded coconut in a third. Line all the bowls up on your countertop in order (tapioca starch, egg whites, then coconut).
2 egg whites, 1 cup. shredded coconut
One shrimp at a time, dredge in tapioca starch, then egg whites, then coconut. Place on the wire rack.
1 lb. raw shrimp, 4 tbsp. tapioca starch
Once all the coconut-covered shrimp are on the wire rack, place them in the oven and bake for 10 minutes on each side (20 minutes total).
While the shrimp are cooking, combine the mango, lime juice, jalapeño, coconut milk, and honey in a blender.
1 cup mango, ⅓ cup coconut milk, 1 tsp. lime juice, 1 jalapeño, 2-3 tsp. raw honey
Blend until you get a smooth sauce.
Serve the shrimp hot with mango sauce.