Coconut Shrimp / Prawns with Spicy THAI Mango Sauce Recipe

If you crave crispy, juicy seafood with a pop of tropical flavor and a little heat, this Coconut Shrimp / Prawns with Spicy THAI Mango Sauce will steal your heart (and your tastebuds!). Imagine golden-fried shrimp tucked in a coconut-panko crunch, dunked into a creamy, sweet, and spicy mango dip—this is exactly the kind of appetizer or party snack you’ll end up making again and again!

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Ingredients You’ll Need

All you need are a handful of every day ingredients, but each one plays a starring role—bringing out color, crunch, tropical aroma, and fire-kissed flavor in every bite of this Coconut Shrimp / Prawns with Spicy THAI Mango Sauce. Keep it simple, but pick the freshest you can!

• Shrimp or Prawns: Fresh is best, but thawed frozen prawns work well—look for peeled and deveined for convenience, but leave the tails on for extra crunch and a great look.
• Panko Breadcrumbs: Panko gives unbeatable crispiness that makes the coating extra light—choose Japanese-style if possible.
• Desiccated Coconut: The fine, shredded type (not flakes) ensures a golden, extra crunchy finish; it toasts up beautifully with the panko.
• Egg: Acts as the “glue” to make your coating stick—just a quick dip is all you need.
• Salt & Black Pepper: For seasoning both the shrimp and the crumb.
• Oil for Frying: Use an oil with a high smoke point (like canola, peanut, or sunflower).
• Fresh Mango: Ripe and fragrant mango brings natural sweetness and vibrant color to your sauce.
• Cilantro (Coriander): Both stems and leaves add herby, fresh zing to the dipping sauce.
• Red Onion or Eschallot: For texture and subtle tang in the sauce.
• Fish Sauce (or Light Soy Sauce): Adds savory depth and that classic THAI umami note. Soy sauce can be swapped in if needed!
• Sriracha: Brings just the right heat and garlicky spice, but any hot sauce works in a pinch.
• Fresh Red Chilli: For spice and color—adjust the amount up or down to suit your crowd!
• Coconut Milk: Blends the sauce and turns it creamy—plus ups the tropical feel.

Variations

It’s so easy to flex Coconut Shrimp / Prawns with Spicy THAI Mango Sauce to your cravings or pantry staples—don’t be afraid to get creative, whether you’re avoiding gluten or just want to kick up the flavors even more!

• Air Fryer Coconut Prawns: Skip the oil! Coat your prawns as directed, then air fry at 400°F (200°C) for about 6–8 minutes, turning halfway, until crisp and golden.
• Make it Gluten-Free: Use gluten-free panko or crushed rice crackers instead—no one will know the difference in crunch.
• Extra Spicy Mango Sauce: Double the sriracha or add a few dashes of your hottest chili sauce ever for those who love it fiery.
• No Prawns? Try Chicken: Swap prawns for thin strips of boneless chicken breast for a fun chicken nugget twist—just cook them until golden and fully cooked through.

How to Make Coconut Shrimp / Prawns with Spicy THAI Mango Sauce

Step 1: Make the Spicy THAI Mango Sauce

Add all your sauce ingredients—diced mango, coriander, red onion, fish sauce or soy sauce, sriracha, fresh chilli, and a few tablespoons of coconut milk—straight into a mini food processor or blender. Blitz until you have a smooth, creamy dip (add a little more coconut milk if you like it runny). Taste and tweak salt, spice, or sweetness to your liking. Pop it in the fridge to chill while you make the prawns.

Step 2: Prep the Prawns

Peel and devein your shrimp or prawns, leaving just the tails if you want that restaurant-style look. Pat them dry with paper towels, then season both sides generously with salt and black pepper. This simple step helps lock in the sweetness of the seafood and gets that coating to stick.

Step 3: Coat the Prawns

Grab two shallow bowls: beat the egg in one, and in the other, mix your panko breadcrumbs and desiccated coconut together. One by one, dip each prawn into the egg, then press into the panko-coconut mixture so it sticks all over. Lay coated prawns on a plate in a single layer so they crisp up evenly once fried.

Step 4: Fry Until Golden

Pour oil into a wide skillet until it’s deep enough to nearly (but not completely) cover the prawns. Heat over medium-high until a pinch of crumb sizzles and floats. Carefully add prawns in batches—don’t crowd the pan! Fry for just 45 seconds, turning as needed, until gloriously golden. Remove right away onto a paper towel lined tray to keep them crisp.

Step 5: Serve and Enjoy!

Stack your Coconut Shrimp / Prawns high on a serving platter and put out that Spicy THAI Mango Sauce for dipping. These are best eaten fresh while the shells are crunchy, and the inside is juicy and sweet!

How to Serve Coconut Shrimp / Prawns with Spicy THAI Mango Sauce

Garnishes

For a stunning flourish, sprinkle over extra chopped fresh coriander and thin slices of red chilli, or scatter on some finely shredded lime zest. A few fresh mango cubes never hurt either—just pile them up on the platter for a burst of color!

Side Dishes

This Coconut Shrimp / Prawns with Spicy THAI Mango Sauce loves to mingle with jasmine rice, coconut rice, or a simple green papaya salad. For something lighter, set them out with crunchy lettuce cups and quick-pickled veggies—it’s party food meets elegant dinner.

Creative Ways to Present

Thread the prawns onto skewers for tropical party vibes, toss them in soft tacos with crunchy slaw, or layer over a vibrant summer salad. If you’re serving a crowd, let guests dip their own—set up a “shrimp bar” with multiple dips and a mound of warm prawns.

Make Ahead and Storage

Storing Leftovers

Let any leftover cooked prawns cool completely, then layer in a shallow, airtight container with parchment between each layer to keep the coating crisp. Store in the fridge for up to 2 days and keep the mango sauce chilled separately.

Freezing

For longer storage, arrange cooled Coconut Shrimp / Prawns in a single layer on a baking sheet and freeze until solid, then transfer to a freezer bag or airtight container for up to a month. Reheat from frozen to restore crispiness (never thaw before reheating or the coating goes soggy).

Reheating

The best way to re-crisp is in a hot oven—just arrange prawns on a wire rack or baking tray at 220°C/430°F for 3–5 minutes. Keep a close eye so they’re just heated through and sizzling, but not overcooked.

FAQs

Final Thoughts

If you need a little escape or want to wow your friends with something tropical, Coconut Shrimp / Prawns with Spicy THAI Mango Sauce is the recipe that never disappoints. It’s fun, fresh, vibrant—and so satisfying to make and share. Give it a try soon and let the sunshine flavors bring a little extra joy to your table!

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