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Crispy Coconut Shrimp Skewers with Spicy Mango Habanero Sauce

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These crispy coconut shrimp skewers are coated in a crunchy coconut-panko crust and served with a bright, spicy mango habanero sauce. Perfect for quick weeknight dinners or entertaining guests with a tropical twist.

Ingredients

Scale
  • 1 lb large shrimp, peeled and deveined (fresh or thawed frozen)
  • 1 cup shredded sweetened coconut (finely shredded)
  • 1/2 cup panko breadcrumbs (gluten-free if needed)
  • 1/2 cup all-purpose flour (almond flour for gluten-free alternative)
  • 2 large eggs, beaten
  • Salt and pepper, to taste
  • Vegetable oil (canola or peanut oil) for frying
  • 1/2 cup mango habanero sauce (store-bought or homemade)
  • Lime wedges (optional, for serving)

Instructions

  1. Rinse and pat dry the shrimp. Season lightly with salt and pepper.
  2. Set up dredging stations: place flour in one bowl, beaten eggs in a second, and combine shredded coconut with panko breadcrumbs in a third bowl.
  3. Dredge each shrimp in flour, shake off excess, dip into beaten eggs, then coat thoroughly with the coconut-panko mixture, pressing gently to adhere.
  4. Thread about 4-5 shrimp per skewer, leaving space between each shrimp.
  5. Heat about 1 inch of vegetable oil in a large skillet over medium-high heat to 350°F (175°C).
  6. Carefully fry the skewers for 2-3 minutes per side until golden brown and shrimp are opaque, turning gently with tongs.
  7. Drain cooked skewers on paper towels and let rest for a minute to keep coating crisp.
  8. To make the mango habanero sauce, blend 1 ripe mango (peeled and diced), 1 habanero pepper (seeded if desired), 2 tablespoons honey, 1 tablespoon apple cider vinegar, 1/2 teaspoon salt, and 1/4 cup water until smooth. Adjust sweetness or heat as preferred.
  9. Serve shrimp skewers hot with mango habanero sauce for dipping and garnish with lime wedges.

Notes

Pat shrimp dry before coating to ensure crispiness. Maintain oil temperature at 350°F for best results. Avoid overcrowding the pan. Sauce can be made ahead and stored in the fridge. For a milder sauce, remove habanero seeds or substitute with jalapeño or serrano peppers. Leftovers can be reheated in the oven at 375°F for 5-7 minutes to maintain crispiness.

Nutrition

Keywords: shrimp skewers, coconut shrimp, mango habanero sauce, spicy shrimp, crispy shrimp, easy dinner, summer BBQ, gluten-free option

Find it online: https://tomyumy.com/crispy-coconut-shrimp-skewers-recipe-easy-spicy-mango-habanero-sauce/