Coconut Shrimp


Coconut Shrimp

Prep Time 10 mins
Cook Time 30 mins
Total Time 40 mins
Servings 4



  • 1 mango, diced
  • 1 peach, diced
  • 1 jalapeño seeded, minced
  • 2 tablespoons Siracha sauce
  • 2 tablespoons fresh basil, chopped
  • 1 lime, juiced
  • pinch of salt
  • 1 cup Panko bread crumbs
  • 3/4 cups sweetened shredded coconut
  • 1/4 cups flour
  • 1/2 teaspoon crushed red pepper flakes
  • 1 lime zested
  • 1/2 teaspoon salt and pepper
  • 2 eggs beaten
  • 1/4 cup buttermilk
  • 1 pound raw jumbo shrimp, peeled, deveined, tails left intact
  • 32 ounces vegetable oil


  1. In a medium size bowl, combine mango, peach, jalapeño, Siracha sauce, basil, lime juice, and a pinch of salt. Stir until combined. Store chilled.
  2. In a medium bowl combine the Panko, shredded coconut, flour, crushed red pepper, lime zest, salt and pepper.
  3. In another smaller bowl whisk together the eggs and buttermilk. Dip the shrimp into the eggs and dredge the shrimp through the Panko mixture.
  4. Heat vegetable oil to 350 degrees F, or medium heat in a heavy pot.
  5. Fry shrimp in batches flipping after 1-2 minutes or until lightly golden.
  6. Place the shrimp on a paper towel lined plate, repeat with the remaining shrimp.
  7. Serve shrimp warm with mango peach jalapeño sauce.

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