Coconut Shrimp with Ginger Mango Sauce


Coconut Shrimp with Ginger Mango Sauce is the fantastic! There are many different kinds of Coconut Shrimp but not many as easy, delicious and amazing. Baked not fried resulting in the shrimp is plump, juicy, crispy, with a touch of sweetness. The spicy sweet and sour sauce is the perfect match for this dish. As an appetizer, this will serve 6 and for dinner, I recommend, 4 to 6, depending on shrimp size.



Coconut Shrimp with Ginger Mango Sauce

This crunchy coconut shrimp is baked instead of fried, and so easy! Great for dinner or as an appetizer. I serve with Ginger Mango Sauce for dipping that is so good for dipping everything.

Course Appetizer, Dinner
Servings 4
Author Laurie



  • 1 lb large shrimp cleaned, peeled and deveined
  • 1/4 cup honey
  • 1 egg
  • 1/2 cup canned coconut milk
  • 2 tsp soy sauce
  • 1/4 cup flour
  • 3/4 tsp cayenne pepper
  • 1/2 salt
  • 2 tsp lime peel finely grated
  • 1 cup Panko bread crumbs
  • 1 cups grated coconut


  • 1 lg mango peeled and diced
  • 2 Tbsp rice vinegar
  • 2 Tbsp honey
  • 1 tsp ginger grated
  • 1/8 tsp dried chili flakes
  • 1 tsp lime juice
  • 1/2 tsp lime zest


  1. Sauce: Puree mango and the remainder of sauce ingredients in a blender or food processor, puree and then set aside.
  2. Preheat oven to 400°F and spray a large baking sheet with non-stick cooking spray. Line a baking sheet with parchment paper.
  3. Rinse shrimp and clean the shrimp, and pat between paper towels until dry. In a medium bowl, whisk together egg, coconut milk, honey, soy sauce. Mix the remaining dry ingredients together in medium shallow bowl. Place flour in a bag.
  4. Working with 1 shrimp at a time place the shrimp, first into the bag with flour (gently shake off the excess flour), then the wet mixture, and then dredge the shrimp into the coconut mixture, pressing gently to adhere so each shrimp is well coated. Set the coated shrimp aside on a plate as you coat the remaining shrimp.on prepared baking sheet
  5. Place on baking sheet and sprinkle with some of the excess coconut. Bake for 6 to 8 minutes or until shrimp is firm and coconut is golden brown. Carefully remove from baking sheet with a spatula, and transfer to a platter. Serve mango sauce on the side for dipping. Makes four main dish, or eight appetizer servings.
  6. NOTE: Shrimp can be prepared 4 hours ahead. Cover and chill.

Recipe Notes