Crispy Baked Coconut Shrimp with Sweet Mango Dipping Sauce
Golden coconut-crusted shrimp baked until perfectly crispy, served alongside a vibrant mango sauce that balances sweet tropical fruit with a hint of jalapeño heat. The three-step breading process creates an incredibly crunchy coating without deep frying. This restaurant-quality appetizer is ideal for entertaining, game day gatherings, or as a light dinner paired with rice. The homemade mango sauce this dish beyond typical coconut shrimp with its fresh, bright flavors.
Ingredients
Instructions
- 1
Preheat oven and line pan with wire rack
- 2
Season tapioca starch with salt and pepper in one bowl
- 3
Set up three bowls in order: seasoned tapioca starch, egg whites, shredded coconut
- 4
Dredge each shrimp in tapioca starch, then egg whites, then coconut
- 5
Place coated shrimp on wire rack
- 6
Bake for 10 minutes on each side
- 7
Blend mango, lime juice, jalapeño, coconut milk, and honey until smooth
- 8
Serve hot shrimp with mango sauce
Tips
Pat shrimp completely dry before breading to help coating stick better
Don't overcrowd the wire rack - leave space between shrimp for even crisping
Adjust honey in mango sauce to taste depending on sweetness of your mango
Good to Know
Store leftover shrimp in refrigerator for up to 2 days. Reheat in oven to maintain crispiness.
Bread shrimp up to 4 hours ahead and refrigerate. Mango sauce can be made 1 day in advance.
Serve immediately while hot and crispy with sauce on the side for dipping
Common Mistakes
Don't skip the wire rack or shrimp will steam instead of crisp
Avoid flipping too early to prevent coating from sticking to pan
Substitutions
Dairy-Free Swaps
Vegan Options
Gluten-Free Swaps
General Alternatives
more heat
FAQ
Can I use frozen shrimp?
Yes, thaw completely and pat very dry before breading. Frozen shrimp may release more moisture during cooking.
What if I don't have tapioca starch?
Cornstarch works as a direct substitute and will create similar crispy results in the coating.
How long does the mango sauce keep?
Store covered in refrigerator for up to 3 days. Stir before serving as separation may occur.