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To create the perfect Tropical Bliss Coconut Shrimp with Mango Salsa, it’s essential to understand the components of this dish. Each ingredient plays a critical role in achieving the final flavor profile, and knowing how to work with them will elevate your cooking experience.

Coconut Shrimp with Mango Salsa

Transport yourself to a tropical paradise with this mouthwatering Tropical Bliss Coconut Shrimp with Mango Salsa. This delightful recipe features crispy coconut-coated shrimp paired with a zesty mango salsa, offering a perfect balance of flavors and textures. Easy to prepare yet classy enough for entertaining, this dish is sure to impress your guests and satisfy your cravings. Dive into this seafood adventure and savor the essence of beachside dining right in your own kitchen!
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Ingredients
  

For the Coconut Shrimp:

1 pound large shrimp, peeled and deveined

1 cup all-purpose flour

2 large eggs, beaten

1 cup shredded unsweetened coconut

1 cup Panko breadcrumbs

1 teaspoon salt

1/2 teaspoon black pepper

1/2 teaspoon garlic powder

Oil for frying (coconut oil or vegetable oil)

For the Mango Salsa:

1 ripe mango, diced

1/2 red onion, finely chopped

1 jalapeño, seeded and finely chopped

1/4 cup fresh cilantro, chopped

Juice of 1 lime

Salt and pepper to taste

Instructions
 

Prepare the Shrimp: Rinse the shrimp under cold water and pat them dry with a paper towel. This helps the coating adhere better.

    Set Up Breading Station: In three shallow bowls, set out the flour (seasoned with salt, pepper, and garlic powder), the beaten eggs, and a mixture of shredded coconut and Panko breadcrumbs.

      Bread the Shrimp: Dredge each shrimp in flour, shaking off any excess. Dip it into the beaten eggs, then coat it thoroughly with the coconut and Panko mixture. Press lightly to ensure the coating sticks.

        Fry the Shrimp: In a large skillet, heat about 1/2 inch of oil over medium-high heat. Carefully add the breaded shrimp in batches, taking care not to overcrowd the pan. Fry for 2-3 minutes on each side, until golden brown and crispy. Remove the shrimp and place them on a paper towel-lined plate to drain excess oil.

          Make the Mango Salsa: In a bowl, combine the diced mango, red onion, jalapeño, and cilantro. Squeeze fresh lime juice over the mixture, seasoning with salt and pepper to taste. Toss gently to combine.

            Serve: Arrange the crispy coconut shrimp on a serving platter, and serve immediately with a generous scoop of mango salsa on the side. Perfect for dipping or topping!

              Prep Time, Total Time, Servings: 20 minutes | 30 minutes | Serves 4