loco for coco
The only thing I like better than a shrimp dinner is a coconut shrimp dinner. Seriously though, shrimp is one of those easy proteins that isn’t super expensive, we know it’s good for you, and it’s extremely easy to cook. Pan-fried or grilled shrimp is always my go-to when I don’t have a lot of time to cook dinner or I’m lacking some inspiration. But that’s not to say shrimp can’t be inspired! Take this coconut shrimp, for example. It’s regular shrimp, doused in a little green curry, covered in unsweetened coconut and baked until it’s sweet, crispy, and delicious. Add a citrusy mango sauce on the side to elevate this dish even more. Trust me – this shrimp coco is truly loco.
⟶ the recipe
curried coconut shrimp with mango dressing
ingredients
Mango dressing
1 mango, peeled and cubed
2 limes, juiced
1 tablespoons fresh orange juice
1 clove of garlic, chopped
2 tablespoons chopped cilantro
2 tablespoons honey
¼ cup extra virgin olive oil
Salt and pepper
Red pepper flakes
Coconut shrimp
2 tablespoons green curry paste
1 tablespoon soy sauce
1 pound of shrimp, peeled and deveined
2 eggs, beaten
1 cup unsweetened shredded coconut
¾ cup Panko crumbs
Coconut oil for brushing
Prep time
30 minutes
Cook time
15 minutes
Total time
45 minutes
4 servings
instructions
To make the mango dressing, add mango chunks, lime juice, orange juice, garlic, cilantro, and honey to a blender. Pulse until smooth, then pour into a small bowl or jar. Whisk in the olive oil, and salt, pepper, and red pepper flakes to taste. Set aside or refrigerate for later.
Preheat oven to 400 degrees Fahrenheit. Prepare a large sheet pan with a sheet of parchment paper.
In a medium bowl, whisk together the green curry paste and soy sauce. Add the shrimp and toss to coat.
In a separate bowl, beat the eggs until smooth. In a third bowl, stir together the shredded coconut and Panko crumbs.
Now, in assembly line style, dip a shrimp into the beaten egg, then into the coconut and Panko to coat, shaking off any excess. Place on the parchment paper. Repeat the process until all shrimps have been coated and placed on the parchment.
Brush the top of each shrimp with the coconut oil, and bake for about 12 minutes. Shrimp should be cooked through and coconut lightly toasted.
Add shrimp to a bowl of greens and drizzle with the mango dressing to serve.
⟶ recipe notes
- You can also cook the shrimp on the frying pan if you’d like. They may get crispier which is a plus, but I prefer baking because it’s a bit cleaner and way less messy!
⟶ modifications
- To make the coconut shrimp gluten-free, only use the coconut and nix the Panko crumbs
⟶ make it ahead
- You can certainly make the mango dressing ahead of time and store it in the fridge for up to 5 days. You’ll probably have leftovers as well, so definitely use it in your salads later in the week!
