Baked Coconut Shrimp With Mango Dipping Sauce - Chef Fun Kitchen

Baked Coconut Shrimp With Mango Dipping Sauce

These baked coconut shrimp area unit straightforward to form, healthier than deep-fried and with a delicious flavor that pairs dead with the mango dipping sauce. They’re nice for amusing or simply as a result of. 

I know coconut shrimp may appear pretty everyday to some, however it’s not one thing I grew up with. in truth whereas we tend to completely got shrimp (or prawns as we tend to decision them within the United Kingdom, aside from little sized) I don’t very keep in mind having them abundant apart from as dish, mixed in to alimentary paste so later in Thai inexperienced curry.

Baked Coconut Shrimp With Mango Dipping Sauce
Baked Coconut Shrimp With Mango Dipping Sauce

My 1st style of coconut shrimp was in ny. once I lived there, a colleague recommended a form of tour that was virtually like being during a play/murder mystery. it absolutely was fun and at the tip we tend to complete up having a handful drinks with the “cast” because it was their last tour of the season.

After a touch whereas, snacks came out together with a number of the foremost delicious coconut shrimp. I knew one in all lately I required to urge spherical to creating them myself.

Baked Coconut Shrimp With Mango Dipping Sauce


  • For the coconut shrimp
  • 1/2 lb uncooked shrimp 225g prawns (peeled and deveined but with end of tail still on)
  • 2 tbsp flour
  • 1 pinch salt & pepper
  • 1 egg
  • 1/3 cup shredded unsweetened coconut 5tbsp, approx (also called dessicated coconut)
  • 1/8 tsp paprika
  • 1/8 tsp garlic granules
  • For mango dipping sauce
  • 1/2 cup mango, in cubes 80g
  • 1 tbsp orange juice (or a little less)
  • 1/2 tsp lime juice
  • 2 tsp honey
  • 1 tsp coconut milk (optional)
  • 1/4 tsp grated ginger
  • 1/4 tsp grated garlic


  1. Preheat oven to 425F/210C and lightly oil a baking sheet/tray.
  2. Put the flour in one small bowl, with a little salt and pepper, beat the egg in another, and put the coconut in a third. Add the paprika ad garlic to the coconut (or you can add to the flour) and mix through. 
  3. Pat the shrimp dry then, holding the shrimp by the tail, dip in to the flour to lightly coat all over. Shake off the excess flour. Quickly dip in the egg to coat and allow any excess to drip off before dredging in the coconut. Once coated on both sides, put on a baking sheet/tray. Repeat the flour then egg then coconut with the rest of the shrimp.
  4. Bake the shrimp for around 10 minutes until the coconut is gently golden and just starting to brown and the shrimp become white and clearly cooked (the tails will also go pink).
  5. While the shrimp are cooking, put all of the ingredients for the dipping sauce (mango, orange juice, lime, honey, coconut milk, ginger and garlic) in a small food processor and pulse until smooth. Put in a small dish and chill until needed. 
  6. Serve the shrimp warm with the dipping sauce on the side.

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