Introduction: Ready for a Tropical, Spicy Seafood Delight?
Craving a vibrant, flavor-packed dish that brings tropical vibes with a fiery kick? These Coconut-Lime Fried Shrimp with Fiery Mango-Peach Jalapeño Sauce are your perfect choice! Featuring jumbo shrimp coated in a crispy coconut-lime-panko crust, paired with a sweet-spicy mango-peach jalapeño sauce, this dish is a delightful blend of crunchy, tangy, and zesty flavors. Perfect for appetizers, dinner parties, or a fun seafood meal, it’s inspired by your love for bold, seafood-forward dishes like Crispy Baked Fish Tacos and Ginger-Pineapple Shrimp Stir-Fry. Gluten-free adaptable and with keto options, it’s a versatile crowd-pleaser. Ready to fry up some tropical deliciousness? Let’s dive into this easy recipe!
Overview: Why Coconut-Lime Fried Shrimp is a Must-Try
These Coconut-Lime Fried Shrimp combine a crispy, coconut-infused coating with a sweet-spicy fruit sauce, creating a balanced, flavorful dish in about 30 minutes. The quick frying method ensures a crunchy exterior with tender shrimp inside. What makes it special? It’s a gluten-free adaptable dish that’s perfect for showcasing tropical flavors, with keto-friendly options, offering a vibrant, satisfying meal with minimal effort.
- Time Requirement: About 30 minutes total (15 minutes prep, 15 minutes cooking).
- Difficulty Level: Easy! Perfect for beginners or quick meals.
- Why It’s Special: Gluten-free adaptable, tropical shrimp with a sweet-spicy sauce.
These coconut shrimp are a crunchy, zesty treat that’s sure to impress. Let’s get frying!
Essential Ingredients
Here’s what you need to make Coconut-Lime Fried Shrimp with Fiery Mango-Peach Jalapeño Sauce. Each ingredient adds to the crispy, tropical, and fiery magic.
Coconut-Lime Fried Shrimp
- Panko Bread Crumbs (1 cup, gluten-free if needed): Provide a light, crispy coating.
- Sweetened Shredded Coconut (¾ cup): Adds sweet, tropical crunch.
- Flour (¼ cup, gluten-free blend if needed): Helps the coating adhere.
- Crushed Red Pepper Flakes (½ tsp): Brings a subtle spicy kick.
- Lime (1, zested): Infuses bright, citrusy zest.
- Salt and Black Pepper (½ tsp each): Enhances flavor balance.
- Eggs (2, beaten): Bind the coating for crispiness.
- Buttermilk (¼ cup): Adds tang and helps coating stick.
- Jumbo Shrimp (1 lb, peeled, deveined, tails intact): Deliver tender, juicy seafood.
Fiery Mango-Peach Jalapeño Sauce
- Mango (1, peeled, very finely diced): Offers sweet, tropical flavor.
- Peach (1, pitted, finely diced): Adds juicy, sweet depth.
- Jalapeño (1, seeded, chopped; keep seeds for extra heat): Brings spicy zing.
- Sweet Thai Chili Sauce (⅓ cup): Provides sweet-spicy balance.
- Fresh Basil (2 Tbsp, chopped): Infuses herbaceous freshness.
- Lime (1, juiced): Adds bright, tangy acidity.
- Cayenne (pinch): Enhances heat.
- Salt (pinch): Balances flavors.
Substitutions and Variations
- Panko: Swap with gluten-free panko or crushed pork rinds for keto (~2–3g net carbs per serving).
- Flour: Use almond flour or coconut flour for keto/gluten-free.
- Buttermilk: Replace with plain yogurt, coconut milk, or almond milk (for vegan/keto).
- Shrimp: Swap with large scallops or tofu for vegetarian (fry tofu 2–3 minutes per side).
- Mango/Peach: Use pineapple or apricot for similar sweet-tart flavor.
- Jalapeño: Omit for mild flavor or use serrano for more heat.
- Keto Adjustment: Use pork rinds, almond flour, and sugar-free chili sauce; reduce mango/peach to ¼ cup each (~2–3g net carbs per serving).
- Gluten-Free Version: Use gluten-free panko and flour; ensure chili sauce is gluten-free.
- Vegan Version: Swap shrimp with tofu, buttermilk with plant-based milk, and eggs with a flax egg (1 Tbsp flaxseed meal + 2.5 Tbsp water per egg).
- Spicy Version: Keep jalapeño seeds or add ¼ tsp extra cayenne to the sauce.
Step-by-Step Instructions
Making these Coconut-Lime Fried Shrimp with Fiery Mango-Peach Jalapeño Sauce is straightforward, with a quick sauce prep and fast frying. Follow these steps for a perfect dish every time.
Step 1: Make the Fiery Mango-Peach Jalapeño Sauce
- In a medium bowl, combine 1 finely diced mango, 1 finely diced peach, 1 chopped jalapeño, ⅓ cup sweet Thai chili sauce, 2 Tbsp chopped fresh basil, juice of 1 lime, a pinch of cayenne, and a pinch of salt.
- Stir well to combine; taste and adjust seasoning as needed.
- Optional: Blend in a blender for a smooth sauce, or keep chunky.
- Store in the refrigerator until shrimp are ready.
Tip: Dice mango and peach finely for a cohesive sauce; refrigerate to meld flavors.
Step 2: Prep the Coconut-Lime Coating
- In a medium bowl, combine 1 cup Panko bread crumbs, ¾ cup sweetened shredded coconut, ¼ cup flour, ½ tsp crushed red pepper flakes, zest of 1 lime, ½ tsp salt, and ½ tsp black pepper.
- In a smaller bowl, whisk 2 beaten eggs with ¼ cup buttermilk.
Tip: Mix coating thoroughly for even flavor; use shallow bowls for easy dipping.
Step 3: Coat the Shrimp
- Pat 1 lb jumbo shrimp dry with paper towels.
- Dip each shrimp into the egg-buttermilk mixture, then dredge in the Panko-coconut mixture, pressing gently to adhere.
- Place coated shrimp on a plate and repeat with remaining shrimp.
Tip: Keep tails intact for easy handling; press coating lightly to ensure it sticks.
Step 4: Fry the Shrimp
- In a large, heavy-bottom skillet, add enough canola or coconut oil to cover the bottom and heat to 350°F (medium heat).
- Fry shrimp in batches, cooking 1–2 minutes per side until lightly golden.
- Place fried shrimp on a paper towel-lined plate to drain; repeat with remaining shrimp.
Tip: Avoid overcrowding the skillet for even frying; maintain oil temperature for crispiness.
Step 5: Serve
- Serve shrimp warm with the chilled Fiery Mango-Peach Jalapeño Sauce on the side or drizzled over.
- Optional: Garnish with extra basil or lime wedges.
Tip: Serve immediately for maximum crunch; offer extra sauce for dipping.
Assembly: Building the Perfect Coconut-Lime Fried Shrimp
Making these Coconut-Lime Fried Shrimp with Fiery Mango-Peach Jalapeño Sauce is all about creating a crispy, flavorful dish with vibrant contrasts. Here’s how to make it perfect:
- Make Sauce Vibrant: Dice fruit finely and balance sweet-spicy flavors.
- Coat Shrimp Evenly: Press coating gently for a uniform, crispy crust.
- Fry Crisp: Cook in hot oil for a golden, crunchy texture.
- Serve Fresh: Pair warm shrimp with chilled sauce for a refreshing contrast.
Presentation Tips:
- Serve on a platter for a fun appetizer or with plates for a main dish.
- Pair with a keto-friendly side like cucumber salad or grilled zucchini (if using keto substitutions).
- Garnish with extra basil, lime wedges, or a sprinkle of coconut flakes for a tropical look.
Storage and Make-Ahead Tips
These shrimp are best enjoyed fresh but store well for quick meals. Here’s how to keep them fresh:
- Storing Leftovers:
- Store shrimp and sauce separately in airtight containers in the refrigerator for up to 2 days.
- Avoid freezing shrimp, as the coating loses crispness; sauce can be frozen for 1 month.
- Reheating:
- Reheat shrimp in a 350°F oven for 7–10 minutes to restore crispness.
- Microwave for 1 minute, but this may soften the coating.
- Serve sauce cold or at room temperature.
- Make-Ahead Tips:
- Prep sauce up to 2 days ahead; store in the fridge.
- Coat shrimp up to 4 hours ahead; refrigerate until ready to fry.
- Fry fresh for best texture.
Tip: Add a squeeze of lime juice to sauce when serving leftovers to refresh flavors.
Recipe Variations
These Coconut-Lime Fried Shrimp are versatile, drawing on your love for bold, seafood-forward dishes like Crispy Baked Fish Tacos and Stir-Fried Beef Bowls. Here are some fun ideas:
- Keto Coconut Shrimp: Use pork rinds, almond flour, and sugar-free chili sauce; reduce mango/peach (~2–3g net carbs per serving).
- Gluten-Free Version: Use gluten-free Panko and flour; ensure chili sauce is gluten-free.
- Vegan Version: Swap shrimp with tofu, eggs with flax eggs, and buttermilk with plant-based milk.
- Spicy Shrimp: Keep jalapeño seeds or add ½ tsp chili powder to the coating.
- Tropical Twist: Add ¼ cup diced pineapple to the sauce for extra sweetness.
Tip: Serve with a side of keto-friendly coleslaw or a sprinkle of toasted sesame seeds for extra flair.
Conclusion: A Crunchy, Tropical Treat to Love
Coconut-Lime Fried Shrimp with Fiery Mango-Peach Jalapeño Sauce is the perfect way to enjoy a vibrant, flavorful meal that’s both indulgent and refreshing. With crispy shrimp and a sweet-spicy sauce, it’s a dish that’s as delicious as it is exciting. Perfect for appetizers, dinner parties, or seafood feasts, these shrimp are sure to become a favorite. Play with the variations, garnish with your favorites, and savor every crunchy, zesty bite. What’s your favorite way to enjoy these coconut shrimp? Share your ideas in the comments and let us know how it turned out!
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Coconut-Lime Fried Shrimp with Fiery Mango-Peach Jalapeño Sauce.
Description
Craving a vibrant, flavor-packed dish that brings tropical vibes with a fiery kick? These Coconut-Lime Fried Shrimp with Fiery Mango-Peach Jalapeño Sauce are your perfect choice! Featuring jumbo shrimp coated in a crispy coconut-lime-panko crust, paired with a sweet-spicy mango-peach jalapeño sauce, this dish is a delightful blend of crunchy, tangy, and zesty flavors
Ingredients
Here’s what you need to make Coconut-Lime Fried Shrimp with Fiery Mango-Peach Jalapeño Sauce. Each ingredient adds to the crispy, tropical, and fiery magic.
Coconut-Lime Fried Shrimp
- Panko Bread Crumbs (1 cup, gluten-free if needed): Provide a light, crispy coating.
- Sweetened Shredded Coconut (¾ cup): Adds sweet, tropical crunch.
- Flour (¼ cup, gluten-free blend if needed): Helps the coating adhere.
- Crushed Red Pepper Flakes (½ tsp): Brings a subtle spicy kick.
- Lime (1, zested): Infuses bright, citrusy zest.
- Salt and Black Pepper (½ tsp each): Enhances flavor balance.
- Eggs (2, beaten): Bind the coating for crispiness.
- Buttermilk (¼ cup): Adds tang and helps coating stick.
- Jumbo Shrimp (1 lb, peeled, deveined, tails intact): Deliver tender, juicy seafood.
Fiery Mango-Peach Jalapeño Sauce
- Mango (1, peeled, very finely diced): Offers sweet, tropical flavor.
- Peach (1, pitted, finely diced): Adds juicy, sweet depth.
- Jalapeño (1, seeded, chopped; keep seeds for extra heat): Brings spicy zing.
- Sweet Thai Chili Sauce (⅓ cup): Provides sweet-spicy balance.
- Fresh Basil (2 Tbsp, chopped): Infuses herbaceous freshness.
- Lime (1, juiced): Adds bright, tangy acidity.
- Cayenne (pinch): Enhances heat.
- Salt (pinch): Balances flavors.
Substitutions and Variations
- Panko: Swap with gluten-free panko or crushed pork rinds for keto (~2–3g net carbs per serving).
- Flour: Use almond flour or coconut flour for keto/gluten-free.
- Buttermilk: Replace with plain yogurt, coconut milk, or almond milk (for vegan/keto).
- Shrimp: Swap with large scallops or tofu for vegetarian (fry tofu 2–3 minutes per side).
- Mango/Peach: Use pineapple or apricot for similar sweet-tart flavor.
- Jalapeño: Omit for mild flavor or use serrano for more heat.
- Keto Adjustment: Use pork rinds, almond flour, and sugar-free chili sauce; reduce mango/peach to ¼ cup each (~2–3g net carbs per serving).
- Gluten-Free Version: Use gluten-free panko and flour; ensure chili sauce is gluten-free.
- Vegan Version: Swap shrimp with tofu, buttermilk with plant-based milk, and eggs with a flax egg (1 Tbsp flaxseed meal + 2.5 Tbsp water per egg).
- Spicy Version: Keep jalapeño seeds or add ¼ tsp extra cayenne to the sauce.
Instructions
Step 1: Make the Fiery Mango-Peach Jalapeño Sauce
- In a medium bowl, combine 1 finely diced mango, 1 finely diced peach, 1 chopped jalapeño, ⅓ cup sweet Thai chili sauce, 2 Tbsp chopped fresh basil, juice of 1 lime, a pinch of cayenne, and a pinch of salt.
- Stir well to combine; taste and adjust seasoning as needed.
- Optional: Blend in a blender for a smooth sauce, or keep chunky.
- Store in the refrigerator until shrimp are ready.
Tip: Dice mango and peach finely for a cohesive sauce; refrigerate to meld flavors.
Step 2: Prep the Coconut-Lime Coating
- In a medium bowl, combine 1 cup Panko bread crumbs, ¾ cup sweetened shredded coconut, ¼ cup flour, ½ tsp crushed red pepper flakes, zest of 1 lime, ½ tsp salt, and ½ tsp black pepper.
- In a smaller bowl, whisk 2 beaten eggs with ¼ cup buttermilk.
Tip: Mix coating thoroughly for even flavor; use shallow bowls for easy dipping.
Step 3: Coat the Shrimp
- Pat 1 lb jumbo shrimp dry with paper towels.
- Dip each shrimp into the egg-buttermilk mixture, then dredge in the Panko-coconut mixture, pressing gently to adhere.
- Place coated shrimp on a plate and repeat with remaining shrimp.
Tip: Keep tails intact for easy handling; press coating lightly to ensure it sticks.
Step 4: Fry the Shrimp
- In a large, heavy-bottom skillet, add enough canola or coconut oil to cover the bottom and heat to 350°F (medium heat).
- Fry shrimp in batches, cooking 1–2 minutes per side until lightly golden.
- Place fried shrimp on a paper towel-lined plate to drain; repeat with remaining shrimp.
Tip: Avoid overcrowding the skillet for even frying; maintain oil temperature for crispiness.
Step 5: Serve
- Serve shrimp warm with the chilled Fiery Mango-Peach Jalapeño Sauce on the side or drizzled over.
- Optional: Garnish with extra basil or lime wedges.
Tip: Serve immediately for maximum crunch; offer extra sauce for dipping.
FAQs
1. Can I use frozen shrimp?
Yes! Thaw 1 lb frozen jumbo shrimp, pat dry, and prepare as directed.
2. Is this dish keto-friendly?
With Panko and fruit sauce, it’s not keto-friendly (~15–20g net carbs per serving). Use pork rinds, almond flour, and sugar-free chili sauce for keto (~2–3g net carbs).
3. Can I make it vegan?
Yes! Swap shrimp with tofu, eggs with flax eggs, and buttermilk with plant-based milk.
4. Why is my shrimp coating not crispy?
- Pat shrimp dry before coating to reduce moisture.
- Ensure oil is at 350°F for frying.
- Fry in small batches to maintain oil temperature.
5. Can I make this ahead?
Yes! Prep sauce and coat shrimp up to 1–2 days ahead; fry fresh.
6. How long does it last?
Shrimp and sauce last in the fridge for 2 days; store separately.
7. Can I bake instead of fry?
Yes! Bake coated shrimp at 400°F for 10–12 minutes, flipping halfway, until golden.
8. What’s the best way to serve it?
Serve warm with chilled sauce, paired with a keto-friendly side like cucumber salad or grilled zucchini, garnished with basil or lime wedges.