Crispy Coconut Shrimp with Zesty Mango Dipping Sauce: Your Guide to a Crowd-Pleasing Appetizer (Gluten-Free & Low-Carb Options!)

Get ready to delight your taste buds with an irresistible snack that promises to be the star of any gathering: crispy coconut shrimp paired with a vibrant, sweet, and spicy mango dipping sauce. This recipe is a true crowd-pleaser, delivering that sought-after restaurant-quality experience right in your own home. What’s more, with just a few simple adjustments, it can effortlessly be made gluten-free or low-carb, ensuring everyone can enjoy this delectable treat.

Inspired by the famous dipping sauce served at the popular Bonefish Grill, our homemade mango dip perfectly complements the savory, crunchy shrimp. Its unique blend of sweet and spicy flavors creates an unforgettable culinary symphony that will have your guests asking for the recipe.

Let’s Start with the Zesty Mango Dip

This vibrant mango dip is not just an accompaniment; it’s a flavor powerhouse designed to elevate every bite of your coconut shrimp. Inspired by a popular restaurant’s signature sauce, it strikes a perfect balance of sweet, savory, and spicy notes.

Mango Dip Ingredients Breakdown:

• Fresh Mango: Opt for ripe, juicy mangoes. Peel and finely chop about one medium-sized mango to yield approximately one cup. The fresher, the better for that burst of tropical sweetness.
• Asian Fish Sauce: This ingredient is essential for adding a layer of umami and complex savory depth. Made from fermented fish and salt, typically anchovy or mackerel, it offers a distinctive salty, savory, and subtly sweet flavor that cannot be replicated. A small amount goes a long way in flavoring the dip.
• Lime Juice: Freshly squeezed lime juice is a must. Its bright, zesty acidity cuts through the sweetness of the mango and balances the richness of the fish sauce, adding a refreshing tang.
• Brown Sugar: Brown sugar contributes a rich, caramel-like sweetness due to its molasses content, which is distinct from white sugar.
  • For a Low-Carb Version: Simply substitute the brown sugar with an equivalent amount of your favorite low-carb sweetener, such as erythritol or stevia blends.
• Jalapeño Pepper: Finely chopped jalapeño adds a touch of heat. For a milder dip, be sure to meticulously remove all seeds and the white inner membranes, as these contain most of the capsaicin (the compound responsible for the heat).
• Red Onion: Finely chopped red onion provides a mild, slightly sweet pungency that enhances the overall flavor profile. While any onion can work, red onions are preferred for their less aggressive flavor and attractive color.
• Fresh Garlic: Minced or grated fresh garlic is crucial for a robust flavor. To avoid unwanted chunks and ensure even distribution, use a garlic press or a fine cheese grater.
• Fresh Cilantro Leaves: Chopped fresh cilantro adds a bright, lemony, and slightly peppery finish. It truly elevates the dip’s flavor. However, if you are among those who dislike cilantro, fresh parsley is an excellent substitute, offering a clean, herbaceous note.

Preparing the Mango Dip:

This dip benefits greatly from a bit of resting time, allowing all the flavors to meld beautifully. You can prepare it early in the day or even a day in advance for optimal taste.

• In a medium-sized bowl, combine the finely chopped mango with all the remaining dip ingredients: Asian fish sauce, fresh lime juice, brown sugar (or low-carb sweetener), finely chopped jalapeño, red onion, minced garlic, and fresh cilantro.
• Stir the mixture thoroughly until the sugar or sweetener is completely dissolved.
• Cover the bowl and refrigerate for at least an hour, or ideally, overnight, to allow the flavors to deepen and harmonize.
• Stir again just before serving.

Moving on to the Main Event: Crispy Coconut Shrimp

The star of this dish is undoubtedly the perfectly fried, golden-brown coconut shrimp. Achieving that ideal crunch and juicy interior is simpler than you might think with the right preparation.

Coconut Shrimp Ingredients Breakdown:

• Extra-Large or Jumbo Shrimp: Quality shrimp makes all the difference. Ensure they are peeled and de-veined. Leaving the tails on provides a convenient “handle” for dipping and eating, making them ideal for an appetizer.
• Unsweetened Coconut Flakes: This is crucial! Always use unsweetened coconut flakes to avoid an overly sweet result that can overpower the delicate shrimp flavor.
• Flour: Unbleached all-purpose flour is typically used. I personally favor organic, non-GMO, and glyphosate-free flour, such as that from Sunrise Flour Mill in Minnesota, for its superior quality.
  • For a Gluten-Free Version: Replace regular flour with a gluten-free all-purpose blend like Bob’s Red Mill Gluten-Free All-Purpose Flour.
  • For a Low-Carb Version: Substitute regular flour with coconut flour. This simple swap keeps the dish low in carbohydrates without sacrificing texture.
• Egg Whites: Whisked until frothy, egg whites act as the binder that helps the coconut and flour coating adhere to the shrimp. Large eggs, whether chilled or at room temperature, will work well.
• Coconut Oil: For frying, refined coconut oil is an excellent choice due to its mild flavor (which won’t compete with the coconut flakes) and its high smoke point, making it suitable for medium-high heat cooking.
• Lime Wedges: Served alongside, fresh lime wedges provide a burst of citrus that brightens the flavors of the fried shrimp and dip.

Preparing the Coconut Shrimp:

The secret to crispy coconut shrimp lies in the breading process and careful frying technique. We’ll create a simple dredging station to ensure even coating.

• First, thoroughly rinse your cleaned shrimp under cold water and pat them completely dry with paper towels. Excess moisture can prevent the coating from sticking and result in less crispy shrimp.
• Set up your breading station: In a wide, shallow bowl or pie plate, combine the unsweetened coconut flakes with your chosen flour (all-purpose, gluten-free, or coconut flour). In a separate bowl, whisk the egg whites until they are frothy.
• Dip each shrimp into the frothy egg whites, allowing any excess to drip off.
• Next, place the egg-coated shrimp into the coconut and flour mixture. Press gently to ensure the shrimp is thoroughly and evenly coated on all sides. Repeat for all shrimp.

Frying Instructions:

• Heat a 9-inch fry pan over medium-high heat. Add approximately 1 1/2 cups of coconut oil. The oil should be hot enough to sizzle when a small piece of coating is dropped in, but not smoking.
• Carefully add 5 to 6 pieces of coated shrimp to the hot oil. Ensure they are spaced apart so their sides do not touch, allowing for even cooking and crisping. Overcrowding the pan can lower the oil temperature and lead to soggy shrimp.
• Cook the shrimp for 1-2 minutes per side, or until they turn a beautiful golden brown and are cooked through. Shrimp cook very quickly, so be careful not to overcook them; overcooked shrimp become tough and rubbery.
• Using a slotted spoon, remove the cooked shrimp from the pan and place them on a tray lined with paper towels to drain any excess oil.
• If desired, sprinkle lightly with a pinch of sea salt immediately after frying to enhance their flavor.

Alternative Cooking Methods for Coconut Shrimp:

Air Fryer Method:

For a healthier twist with less oil, an air fryer is a fantastic option to achieve crispy coconut shrimp.

1. Preheat your air fryer to 375°F (190°C).
2. Lightly spray the coated shrimp with cooking oil (coconut oil spray works well).
3. Place the shrimp in a single layer in the air fryer basket, ensuring they don’t overlap. You’ll likely need to cook in batches.
4. Air fry for 8-10 minutes, flipping halfway through, until golden brown and crispy.

Oven Baked Method:

Baking is another great alternative for a less oily, yet still delicious, result.

1. Preheat your oven to 400°F (200°C).
2. Lightly grease a baking sheet or line it with parchment paper.
3. Place the coated shrimp in a single layer on the prepared baking sheet. Lightly spray the tops of the shrimp with cooking oil.
4. Bake for 12-15 minutes, flipping halfway through, until golden brown and cooked through.

Serving Your Delicious Coconut Shrimp with Mango Dip

Your crispy coconut shrimp and zesty mango dip are now ready to be savored! This dish is best enjoyed immediately after frying to ensure maximum crispiness.

• Arrange the freshly cooked shrimp on a serving platter.
• Serve the mango dip alongside in a small bowl for easy dipping.
• Garnish generously with fresh cilantro leaves and a few lime wedges, allowing guests to squeeze extra fresh citrus over their shrimp if desired.

Whether served as an elegant appetizer for a party or a special family treat, this dish promises to impress. It’s truly as delicious, or even better, than what you’d expect from your favorite restaurant!

Tips for Success & Frequently Asked Questions

To ensure your coconut shrimp and mango dip turn out perfectly every time, here are some extra tips and answers to common questions:

• Don’t Overcrowd the Pan: Frying in batches is key to maintaining oil temperature and achieving truly crispy shrimp.
• Fresh Ingredients Matter: Especially for the dip, fresh mango, lime juice, and cilantro will make a noticeable difference in flavor.
• Chill the Dip: Allowing the mango dip to chill for at least an hour (or preferably longer) lets the flavors fully develop and meld.
• Maintain Oil Temperature: If the oil is too cool, the shrimp will be greasy. If it’s too hot, the coating will burn before the shrimp cooks through. Use a thermometer if you’re unsure, aiming for around 350-375°F (175-190°C).

FAQs:

Can I make the coconut shrimp ahead of time?

While the mango dip can be made a day in advance, coconut shrimp is best served immediately after frying for optimal crispiness. If you must prepare them ahead, you can bread the shrimp and store them uncooked in the refrigerator for up to 2 hours. Fry just before serving. Reheating fried shrimp will make them less crispy.

What kind of mango should I use for the dip?

Any ripe, sweet mango variety will work beautifully. Ataulfo (honey) mangoes are often recommended for their creamy texture and intense sweetness, but Tommy Atkins or Haden varieties are also excellent choices.

Can I freeze leftover coconut shrimp?

Cooked coconut shrimp can be frozen for up to 1-2 months. Lay them in a single layer on a baking sheet to freeze, then transfer to an airtight container or freezer bag. Reheat in an air fryer or oven to regain some crispness.

Is there a substitute for fish sauce in the mango dip?

Fish sauce provides a unique umami depth that is hard to replicate. However, for a vegetarian option, you could try a dash of soy sauce or tamari (for gluten-free) combined with a tiny pinch of seaweed flakes, though the flavor profile will differ.

Enjoy crafting and savoring this delightful dish! It truly brings a taste of the tropics and a restaurant experience right to your table, easily customized to fit various dietary needs.

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