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Tropical Bliss Coconut Shrimp with Mango Salsa is a delightful dish that transports your taste buds straight to a sun-soaked beach, where the air is filled with the scent of coconut and the vibrant colors of tropical fruits. This dish marries the tender, juicy texture of shrimp with the crispy, golden crunch of coconut, creating a sensory experience that is both satisfying and refreshing. The addition of mango salsa, bursting with fresh flavors, enhances the dish, providing a perfect balance of sweetness and acidity that complements the richness of the shrimp.

Coconut Shrimp with Mango Salsa

Bring a taste of the tropics to your table with Tropical Bliss Coconut Shrimp and vibrant Mango Salsa! This easy recipe features crispy coconut-coated shrimp paired with a refreshing mango salsa, creating a perfect balance of flavors. It's a crowd-pleaser that's ideal for summer gatherings or family dinners. With step-by-step instructions and tips for perfecting your frying and salsa-making techniques, you’ll be ready to impress with this delightful, nutritious dish that celebrates the flavors of the beach!
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Ingredients
  

For the Coconut Shrimp:

1 pound large shrimp, peeled and deveined

1 cup shredded coconut (sweetened or unsweetened, based on preference)

1/2 cup all-purpose flour

2 large eggs

1/2 teaspoon salt

1/4 teaspoon black pepper

1 teaspoon paprika

1 cup panko breadcrumbs

Vegetable oil (for frying)

For the Mango Salsa:

1 ripe mango, diced

1/2 red bell pepper, finely chopped

1/4 red onion, finely chopped

1 jalapeño, seeded and minced (optional for heat)

Juice of 1 lime

2 tablespoons fresh cilantro, chopped

Salt, to taste

Instructions
 

Prepare the Coconut Shrimp:

    - Set up a breading station with three shallow dishes. In the first dish, place the flour mixed with salt, pepper, and paprika. In the second dish, beat the eggs. In the third dish, combine the shredded coconut and panko breadcrumbs.

      Bread the Shrimp:

        - Dip each shrimp into the flour mixture, ensuring it is well coated. Shake off any excess flour, then dip it into the beaten eggs, allowing any excess to drip off. Finally, roll the shrimp in the coconut-panko mixture to coat it evenly. Place the breaded shrimp on a plate or baking sheet.

          Fry the Shrimp:

            - Heat vegetable oil in a deep skillet or frying pan over medium-high heat. You want enough oil to deep-fry the shrimp (about 1-2 inches deep). Once the oil is hot, carefully add the breaded shrimp in batches, being cautious not to overcrowd the pan.

              - Fry for about 2-3 minutes on each side or until golden brown and cooked through. Remove the shrimp and drain on paper towels.

                Make the Mango Salsa:

                  - In a medium bowl, combine the diced mango, red bell pepper, red onion, and jalapeño. Drizzle with lime juice and add the chopped cilantro. Season with salt to taste. Toss gently to combine all ingredients.

                    Serve:

                      - Plate the crispy coconut shrimp and serve alongside a generous scoop of fresh mango salsa. Garnish with additional cilantro if desired. Enjoy the tropical flavors!

                        Prep Time: 20 minutes | Total Time: 35 minutes | Servings: 4