Get ready for a tropical escape right in your kitchen with Coconut Shrimp / Prawns with Spicy THAI Mango Sauce—a dish that’s satisfyingly crispy, irresistibly sweet-savory, and full of that signature sunshine-soaked zing. Every bite is a flavor-packed adventure, with golden coconut-crusted prawns and a vibrant, tangy mango dip that’s genuinely addictive!
Why You’ll Love This Recipe
- Seriously Crispy Coconut Coating: The combo of panko and desiccated coconut achieves a next-level crunch that’s delightfully light—not greasy!
- Fresh & Fiery Mango Dipping Sauce: Each tangy-sweet dip of the vibrant, zesty sauce instantly brightens the shrimp and wakes up your palate.
- Fast, Fun, and Foolproof: Coconut Shrimp / Prawns with Spicy THAI Mango Sauce come together in about 30 minutes, making them perfect for busy weeknights or special gatherings.
- Customizable Levels of Heat and Sweet: You control the spice and sweetness, so everyone at the table finds their happy place.
Ingredients You’ll Need
What I adore about these coconut shrimp / prawns is that you only need a handful of everyday ingredients—each one shining in a different way. From the delicate sweetness of mango to the bold punch of sriracha and that unmistakable coconut crunch, every bite pops with color and flavor!
- Fresh Shrimp / Prawns: Fresh is best for maximum tenderness, but frozen (thawed) will absolutely work and still deliver fabulous results.
- Salt & Black Pepper: Simple seasoning that makes the prawns sing and balances the sweetness.
- Egg: Acts as the glue so your crispy coating actually sticks!
- Panko Breadcrumbs: Light and airy Japanese breadcrumbs that provide that signature crunch.
- Desiccated Coconut: The fine, dry coconut combines with panko for extra crunch and a boost of tropical flavor.
- Oil for Frying: Choose a neutral oil with a high smoke point (like canola or peanut) for golden perfection.
- Fresh Mango: Sweet, juicy mango forms the heart of the dipping sauce—make sure it’s ripe for the best flavor!
- Cilantro/Coriander Leaves & Stems: Both leaves and tender stems add a fresh, herbal note to the sauce.
- Red Onion (or Eschallots): Adds a mild, zippy bite to balance the fruity mango.
- Fish Sauce (or Soy Sauce): Adds salty, savory depth—use soy for a vegetarian twist.
- Sriracha: Gives the mango sauce that perfect hit of spicy-sweet Thai flavor.
- Red Chili: Adjust the amount for your ideal heat level.
- Coconut Milk: A splash brings the sauce together, making it luscious and easily dippable.
Variations
The best part about Coconut Shrimp / Prawns with Spicy THAI Mango Sauce is how simple it is to customize them to fit your mood, pantry, or guests’ needs. Don’t be afraid to riff and make it your own—here are some of my favorite twists!
- Baked Not Fried: Want a lighter touch? Bake the coated prawns on an oiled rack at 220°C/430°F until golden and crisp—no deep frying needed!
- Go Vegetarian: Try chunks of crispy tofu or cauliflower florets dipped in the coconut-panko mix for a plant-based spin you’ll absolutely love.
- Pineapple Power: Swap out some or all of the mango for ripe pineapple for a tangy, tropical dipping sauce with even more zing.
- Dial Up the Heat: Add extra chopped chili or a dash of Thai chili sauce to make the dip bolder and spicier.
How to Make Coconut Shrimp / Prawns with Spicy THAI Mango Sauce
Step 1: Whip Up the Spicy Thai Mango Sauce
Start by blending your mango, cilantro (leaves and stems), red onion, fish sauce (or soy), sriracha, chopped chili, and coconut milk in a food processor or blender. Whizz until silky smooth—you want a dipping sauce that flows easily, so don’t be shy to adjust with a splash more coconut milk for the perfect pourable consistency. Taste and tweak the seasoning, adding extra salt or chili if you crave more punch. Set aside to let the flavors bloom while you prep your prawns.
Step 2: Prep and Season Your Prawns
If you’re using whole prawns, peel and devein them, leaving the tail on for easy munching and a prettier presentation. Sprinkle with a light dusting of salt and black pepper—this little touch seasons the prawns all the way through and brings out their natural sweetness.
Step 3: Set Up the Coating Station
Crack an egg into a bowl and whisk until blended. In a separate bowl, mix your panko and desiccated coconut. Working one prawn at a time, dip first into the egg, then press into the coconut-panko mix, making sure every bit is thoroughly (and generously!) coated. This is where that famous crunch is born.
Step 4: Fry to Golden Perfection
Heat a good layer of oil in a skillet over medium-high—enough to almost submerge the prawns. To test if it’s ready, drop in a clotted nugget of eggy panko; if it sizzles and floats, you’re good to go! Fry the prawns in batches for just 45 seconds, flipping once, until beautifully golden. Remove promptly to a paper towel–lined plate so they stay crisp and fresh.
Step 5: Serve & Savor
Arrange your coconut shrimp / prawns on a platter and serve warm with the Spicy THAI Mango Sauce on the side. I’m not kidding—the first bite is always followed by a chorus of “wow, what is this sauce?” moments. Dig in!
Pro Tips for Making Coconut Shrimp / Prawns with Spicy THAI Mango Sauce
- Crunch Factor Maximized: Use finely shredded desiccated coconut for extra crispness—the fine texture mixes perfectly with panko and prevents soggy spots.
- Sauce Consistency: Add the coconut milk to your mango sauce gradually; you want a dip that holds to the shrimp, not a runny pool.
- Quick Fry, Never Overcook: Keep your frying time around 45 seconds and watch the shape—prawns curled into a “C” are perfectly done, but an “O” means they’ve gone too far!
- Make-Ahead Crispiness: If prepping ahead, reheat the shrimp / prawns on a baking tray in a super-hot oven for just a few minutes to bring the crunch right back—do not microwave or they’ll go chewy.
How to Serve Coconut Shrimp / Prawns with Spicy THAI Mango Sauce
Garnishes
Scatter over a few sprigs of fresh cilantro or mint, a little extra chopped chili for heat-lovers, or even a squeeze of lime for a pop of brightness. A sprinkle of finely sliced green onion or toasted sesame seeds also adds lovely color and extra intrigue on your serving platter.
Side Dishes
I love pairing this dish with jasmine rice, a crisp Thai cucumber salad, or a pile of lightly sautéed snow peas and peppers. If you’re going for party vibes, serve the Coconut Shrimp / Prawns with Spicy THAI Mango Sauce alongside crunchy slaw or tropical fruit salsa—so fresh!
Creative Ways to Present
For a spectacular starter, serve each prawn on a bamboo skewer with a mango-dipping “shot” in a tall spoon, or pile them high on a platter with the sauce in a hollowed-out pineapple half for a showstopper centerpiece. You can even tuck these crispy prawns into lettuce cups for easy, hand-held bites at your next gathering.
Make Ahead and Storage
Storing Leftovers
If you somehow end up with leftovers, stash the cooled coconut shrimp / prawns in a single layer in an airtight container in the fridge—they’ll keep well for a day or two. Keep the mango sauce in a separate jar or container so the coating stays crispy.
Freezing
These prawns freeze surprisingly well! Lay cooked, cooled prawns on a baking tray to freeze individually, then transfer to a zip-top bag. The mango sauce, however, is best made fresh (the texture can go a little grainy if frozen).
Reheating
To revive the crunch, simply bake the stored or frozen coconut shrimp / prawns on a wire rack in a hot oven (about 220°C/430°F) for just 3–5 minutes. Don’t microwave them—they’ll lose their magic crispiness!
FAQs
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Can I use frozen shrimp / prawns for Coconut Shrimp / Prawns with Spicy THAI Mango Sauce?
Absolutely! Frozen prawns work beautifully—just thaw them completely and pat dry before coating. They’ll fry up crisp and tender, just like fresh.
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Can I make the dish gluten-free?
Yes! Simply swap the panko out for your favorite gluten-free breadcrumbs and double-check that your other sauce ingredients, like soy sauce or fish sauce, are gluten-free.
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How far ahead can I prepare Coconut Shrimp / Prawns with Spicy THAI Mango Sauce?
You can coat the prawns and prepare the mango sauce a few hours in advance—just fry the prawns right before serving for the best crunch, and refrigerate both components until you’re ready.
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Is there a substitute for sriracha if I don’t have any?
If you don’t have sriracha, use any hot sauce and add a splash of white vinegar and a little fresh garlic—this recreates the tangy, garlicky kick that’s key to the mango sauce flavor.
Final Thoughts
I can’t recommend Coconut Shrimp / Prawns with Spicy THAI Mango Sauce enough—it’s always a hit and brings a burst of sunshine to any table. Whether you’re entertaining, meal-prepping, or just treating yourself, this recipe is pure joy in every crunchy, tropical bite. I hope you love it as much as I do—give it a try and let that mango magic whisk you away!
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Coconut Shrimp / Prawns with Spicy THAI Mango Sauce Recipe
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Total Time: 30 minutes
- Category: Appetizer, Main Course
- Method: Frying
- Cuisine: Thai
- Diet: Gluten Free
Description
Delight in the crispy, coconut-crusted goodness of these Coconut Shrimp / Prawns paired with a spicy Thai Mango Sauce. Perfect for a tropical-inspired appetizer or main dish!
Ingredients
Shrimp / Prawns
- 1 lb / 500 g whole prawns OR 12oz/350g peeled fresh prawns (Note 1)
- 1/4 tsp salt
- Black pepper
- 1 egg
- 1/2 cup panko breadcrumbs
- 1/2 cup desiccated coconut (Note 2)
- Oil, for frying
Mango Sauce
- 1 cup (packed) fresh mango, roughly diced
- 2 tbsp cilantro/coriander, leaves and stems, roughly chopped
- 2 tbsp red onion or eschallots, finely chopped
- 1 tbsp fish sauce (or substitute with light or ordinary soy sauce)
- 1 tbsp sriracha (Note 3)
- 1 tsp red chili, finely chopped (adjust to taste)
- 2 – 3 tbsp coconut milk (adjust for desired sauce consistency)
Instructions
- Mango Sauce: Place ingredients in a small food processor (or blender or use a blender stick). Whizz until smooth. Adjust salt and spice to taste. Use coconut milk to adjust the consistency.
- Peel and devein the shrimp / prawns. Sprinkle with salt and pepper.
- Whisk egg in a small bowl. Mix panko and coconut in another bowl.
- Dip a prawn in the egg mixture then coat with panko. Repeat with remaining prawns.
- Heat oil in a skillet over medium-high heat. Toss in a clotted lump of panko/egg to test for heat – if it sizzles right away and floats to the top, then the oil is hot enough.
- Carefully place prawns in the hot oil. Cook for just 45 seconds until golden brown.
- Remove onto a paper towel lined tray to drain.
- Serve warm with Spicy Mango Dipping Sauce!
Notes
- Fresh shrimp / prawns are best for this recipe.
- Desiccated coconut is the fine shredded coconut.
- You can substitute sriracha with any hot sauce of choice.
- Amount of oil required: enough to almost, but not completely, submerge the prawns.
- Perfectly cooked prawns form a ‘C’ shape, overcooked prawns curl tightly into an ‘O’ shape.
- To make ahead: Allow to cool and reheat in the oven for a few minutes to recrisp.
Nutrition
- Serving Size: 1 serving
