Photo: Romulo Yanes; Styling: Deborah Williams
4 servings (serving size: 7 shrimp and about 2 1/2 tablespoons sauce)

Sweet coconut tames the heat of the fiery mango sauce in this crispy and delicious shrimp recipe.

How to Make It

Step 1

To prepare sauce, heat a small saucepan over medium-high heat. Add 1 teaspoon oil to pan; swirl to coat. Add onion, ginger, and garlic; sauté 3 minutes, stirring frequently. Add nectar and pepper; bring to a boil. Cook 10 minutes or until reduced to 3/4 cup. Remove from heat; let stand 10 minutes. Place mixture in a blender; process until smooth. Stir in juice and 1/8 teaspoon salt. Cool.

Step 2

Peel and devein shrimp, leaving tails intact; discard shells.

Step 3

Place coconut in a food processor; pulse 6 times or until finely chopped. Add panko; pulse to combine. Place coconut mixture in a shallow dish. Place cornstarch in a shallow dish. Place egg whites in a shallow dish. Sprinkle shrimp evenly with 1/2 teaspoon salt. Working with 1 shrimp at a time, dredge shrimp in cornstarch, shaking off excess. Dip in egg whites; dredge in coconut mixture.

Step 4

Heat a large nonstick skillet over medium-high heat. Add 2 teaspoons canola oil to pan; swirl to coat. Add 7 shrimp to pan; coat tops of shrimp with cooking spray. Cook shrimp 2 1/2 minutes on each side or until done. Repeat procedure 3 times with remaining oil and shrimp.

Ratings & Reviews


February 23, 2016
Really delicious will make again for sure!

Aprilelvidge's Review

January 26, 2013
This was amazing, my husband loved it.

EllenDeller's Review

January 09, 2012
My husband and I LOVED this recipe. Only change--no habaneros this winter in the store, so I used a carrot-habanero hot sauce instead, and I pureed the sauce in the food processor after removing the coconut & panko, thus saving another dish to wash. A really special dinner, served with jasmine rice and steamed snow peas.

jhauenst's Review

July 20, 2011
Wow! This matched the best restaurant coconut shrimp I have had. A great recipe and I loved the mango sauce. I didn't have mango juice but used a whole ripe mango instead which gave the sauce a thicker consistency that stuck on the shrimp. Also substituted a sweet hot chili sauce in place of the chili. Was fantastic. A new favorite!

Bianca09's Review

March 14, 2011
Wow! First off the mango nectar I found was a little to pricey at the store for me so I used a peach nectar instead and then added chunks of fresh mango. After I made the sauce I was regretting having doubled the recipe because I was not impressed at at. But the minute I tasted it paired with the shrimp I was so excited that it went so well together! This was so easy and delicious I will definitely be making it again and again. I served it with a citrus scented rice recipe I found on here and everything received rave reviews :D

JeffAxelrod's Review

January 24, 2011
This recipe was a bit of work and cleanup--maybe 1 hour total, but quite delicious if you're not in a hurry.

ccasazza's Review

January 21, 2011
This was delicious! It probably would have been even better if I had panko. Instead, I used some whole wheat breadcrumbs I made. I also substituted some hot sauce for the scotch bonnet pepper.

MeMyselfAndPie's Review

November 18, 2010
Shrimp: amazing. Sauce: amazing. It takes a little work, but it's so worth it. It tastes like something you'd find at a beach side restaurant! I've posted step-by-step photos of this recipe on my blog:

Pleahy's Review

August 26, 2010
OMG!!! This has become one of our favorite recipes. My husband can eat almost the entire recipe himself! We've served this to company and family and love it!

jacquieM's Review

February 14, 2010