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Coconut Shrimp


    Knife, Cutting Board, Small Food Processor, 3 Plates, 2 Bowls


    Frozen Shrimps – 2 Cups
    Eggs – 2
    Flour – About 3/4 Cup
    Coconut Flakes – About 1 Cup
    Coconut Oil – 3 Tablespoons
    Salt – A Bunch of Twists
    Pepper – A Bunch of Twists

    Mango Sauce

    Mango – 1
    Lime Juice – About 2 Tablespoons
    Sugar – Almost 1 Tablespoon


    1. Defrost the shrimp in a bowl of warm water.
    2. Make the mango sauce by mixing the chopped mango, lime juice and sugar in a food processor until smooth, adjust lime and sugar to taste.
    3. Whisk 2 eggs in a bowl.
    4. Pour the flour on a plate and season with salt and pepper.
    5. Add the coconut flakes to a separate plate.
    6. Use the F.E.C. (flour, egg, coconut) method to coat the defrosted shrimp and set aside.
    7. Heat a pan to medium heat and add the coconut oil.
    8. Once the pan is properly heated add the shrimp!
    9. Cook each side until it’s a dark crispy brown color!
    10. Enjoy with the mango sauce!