Coconut Shrimp & Spicy Mango Dip

Good morning!!! Today I’m sharing a recipe straight from She’s created a delicious meal that I think is a fun option for Cinco de Mayo celebrations. Even if you don’t eat seafood, the dip will still be great, and it’s easy to make vegan friendly!



1 lb jumbo shrimp, tails on

1 cup breadcrumbs

2 eggs

2 cups sweetened coconut, shredded

salt and pepper to taste

vegetable oil for frying

For Spicy Mango Dipping Sauce

½ cup mayonnaise (I use Just Mayo, a vegan option)

½ mango cubed, about ½ cup to ¾ cup

1 tbsp honey (use a vegan sub like agave or coconut nectar)

1 tbsp sriracha

¼ tsp curry powder

¼ tsp salt

1 tbsp lemon juice

¼ cup cilantro



  1. Make the dipping sauce first by adding all the ingredients to a blender and blend for 1 minute or 2 until the sauce is smooth. Refrigerate the sauce until shrimp is ready for serving.
  2. Fill a Dutch oven or a deep frying pan with vegetable oil, about 1½ inches deep and heat.
  3. While the oil is hot, prepare 3 shallow plates. Add the breadcrumbs to one plate, beat the eggs with salt and pepper in another plate and place the shredded coconut in the 3rd plate.
  4. Dredge the shrimp through the breadcrumbs first, then dip them in the egg mixture, then finally dredge them through the coconut, making sure enough coconut sticks to them. Fry a few at a time about 2 minutes, depends on how hot your oil is, so they don’t stick to one another, I did about 4 or 5 at a time, depending on the size of your shrimp. Repeat with remaining shrimp.
  5. Serve the shrimp along with the spicy mango sauce together.

I hope you enjoy this recipe and the rest of your day! Be safe, and don’t have too many margaritas 😉


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