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This Coconut Shrimp Bowl brings a tropical vacation to your plate with crispy golden shrimp and a vibrant mango-lime sauce. It’s surprisingly easy to make using a simple double-dip method for maximum crunch. You’ll love the satisfying mix of textures and fresh flavors in this complete meal.

Recipe Overview

Why You’ll Love This Coconut Shrimp Bowl

Texture party: Crispy shrimp, fluffy rice, and crunchy veggies create a delightful bite.
Addictive mango-lime sauce: Sweet, spicy, and tangy all at once.
Fancy but approachable: Simple double-dip method delivers restaurant-quality results.
Incredibly versatile: Easily swap veggies, grains, or adjust spice to your liking.

Ingredients & Tools

450 g large raw shrimp, peeled and deveined
120 g all-purpose flour
2 large eggs
150 g panko breadcrumbs
100 g unsweetened shredded coconut
1 tsp garlic powder
1/2 tsp paprika
1/4 tsp salt
1/4 tsp black pepper
240 ml vegetable oil, for frying
200 g jasmine rice, cooked
1 ripe mango, diced
1 lime, juiced
1 tbsp honey
1/2 red chili, finely chopped (optional)
1 avocado, sliced
100 g red cabbage, shredded
1 carrot, julienned
Fresh cilantro for garnish

Tools: Three shallow bowls, a large skillet, paper towels, a blender or food processor

Notes: Using high-quality, unsweetened coconut is key here—it gives you that authentic tropical flavor without being overly sweet. And don’t skip the panko! It adds an extra layer of crunch that regular breadcrumbs just can’t match.

Nutrition (per serving)

Calories:	580 kcal
Protein:	28 g
Fat:	22 g
Carbs:	68 g
Fiber:	7 g

Serves: 4 | Prep Time: 25 minutes | Cook Time: 15 minutes | Total Time: 40 minutes

Before You Start: Tips & Ingredient Notes

Pat your shrimp completely dry. Any extra moisture will make the breading slide right off, so take a minute with some paper towels—it makes a world of difference for that crispy coating.
Use unsweetened shredded coconut. Sweetened coconut can burn quickly in the hot oil and will make the shrimp overly sweet, which clashes with the savory elements of the bowl.
Don’t crowd the pan when frying. If you add too many shrimp at once, the oil temperature will drop, and you’ll end up with greasy, soggy shrimp instead of light and crispy ones.
Get your mise en place ready. Frying goes quickly, so have your station set up with flour, egg, and the coconut-panko mix all lined up before you even turn on the stove.

How to Make Coconut Shrimp Bowl

Step 1: Start by prepping your shrimp. Make sure they are peeled, deveined, and thoroughly dried with paper towels. This is the most important step for getting the coating to stick properly. Set them aside on a plate while you prepare your breading station.

Step 2: Set up three shallow bowls. In the first, place the all-purpose flour. In the second, whisk the two eggs until smooth. In the third, combine the panko breadcrumbs, shredded coconut, garlic powder, paprika, salt, and pepper. Mix it all together with a fork so the spices are evenly distributed.

Step 3: Now, bread the shrimp. Take one shrimp and dredge it in the flour, shaking off any excess. Then dip it into the egg, letting the extra drip off. Finally, press it firmly into the coconut-panko mixture, making sure it’s fully coated. Place the breaded shrimp on a clean plate and repeat with the remaining shrimp.

Step 4: Heat the vegetable oil in a large skillet over medium-high heat. To test if it’s ready, drop a small piece of breadcrumb into the oil—if it sizzles immediately, you’re good to go. Carefully add the shrimp in a single layer, working in batches to avoid overcrowding.

Step 5: Fry the shrimp for about 2-3 minutes per side, until they’re golden brown and crispy. You’ll notice the coconut will become a beautiful toasted color. Use tongs to flip them halfway through. When done, transfer them to a plate lined with paper towels to drain any excess oil.

Step 6: While the shrimp are frying, make the mango-lime sauce. In a blender or food processor, combine the diced mango, lime juice, honey, and chopped red chili (if using). Blend until smooth and creamy. Taste and adjust the seasoning—you might want a little more lime or honey depending on your preference.

Step 7: Assemble your bowls. Start with a base of fluffy jasmine rice. Arrange the crispy coconut shrimp on one side, then add the sliced avocado, shredded red cabbage, and julienned carrot around it. Drizzle generously with the mango-lime sauce and garnish with fresh cilantro leaves.

Storage & Freshness Guide

Fridge: Store components separately in airtight containers for up to 2 days.
Freezer: Freeze breaded uncooked shrimp on a baking sheet, then transfer to a bag for up to 3 months.
Reviving: Reheat shrimp in a 180°C oven for 10 minutes to restore crispiness.

Serving Suggestions

Complementary Dishes

A simple cucumber salad — The cool, crisp freshness of cucumber with a light rice vinegar dressing provides a lovely contrast to the rich, fried shrimp.
Black bean and corn salsa — This adds a hearty, southwestern twist and extra protein, making the bowl even more filling and vibrant.
Grilled pineapple rings — The caramelized sweetness of grilled pineapple echoes the tropical notes in the coconut and mango, tying the whole meal together.

Drinks

A crisp, cold lager — The light bitterness and carbonation cut through the richness of the fried shrimp beautifully, cleansing the palate between bites.
Sparkling water with lime — For a non-alcoholic option, the bubbles and citrus are incredibly refreshing and enhance the zesty flavors in the bowl.
A tropical iced tea — Brew some passion fruit or mango tea, chill it, and serve over ice for a drink that feels like a vacation in a glass.

Something Sweet

Coconut macaroons — They continue the coconut theme in a delightful, chewy-crispy cookie form, offering a sweet end without being too heavy.
Mango sorbet — It’s light, fruity, and reinforces the mango flavor from the sauce, creating a perfectly cohesive dining experience from start to finish.
Pineapple upside-down cake — A classic dessert that brings warm, caramelized fruit and a soft cake base, making for a truly indulgent finale.

Top Mistakes to Avoid

Mistake: Using wet shrimp. If you don’t pat the shrimp dry, the coating won’t adhere properly, and you’ll end up with patchy breading that falls off in the oil.
Mistake: Frying at the wrong temperature. If

Coconut Shrimp Bowl

Cost Level $$

Category Shrimp Recipes

Difficulty Medium

Cuisine Asian, fusion

Servings 4

Total Time 40 minutes

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Make this easy Coconut Shrimp Bowl with crispy shrimp and mango-lime sauce for a tropical meal. Ready in 40 minutes! Get the full recipe here.

Ingredients

For the Shrimp and Breading:

450 g large raw shrimp (peeled and deveined)
120 g all-purpose flour
2 large eggs
150 g panko breadcrumbs
100 g unsweetened shredded coconut
1 tsp garlic powder
1/2 tsp paprika
1/4 tsp salt
1/4 tsp black pepper
240 ml vegetable oil (for frying)

For the Bowl and Sauce:

200 g jasmine rice (cooked)
1 ripe mango (diced)
1 lime (juiced)
1 tbsp honey
1/2 red chili (finely chopped (optional))
1 avocado (sliced)
100 g red cabbage (shredded)
1 carrot (julienned)
Fresh cilantro (for garnish)

Instructions

01
Start by prepping your shrimp. Make sure they are peeled, deveined, and thoroughly dried with paper towels. This is the most important step for getting the coating to stick properly. Set them aside on a plate while you prepare your breading station.
02
Set up three shallow bowls. In the first, place the all-purpose flour. In the second, whisk the two eggs until smooth. In the third, combine the panko breadcrumbs, shredded coconut, garlic powder, paprika, salt, and pepper. Mix it all together with a fork so the spices are evenly distributed.
03
Now, bread the shrimp. Take one shrimp and dredge it in the flour, shaking off any excess. Then dip it into the egg, letting the extra drip off. Finally, press it firmly into the coconut-panko mixture, making sure it’s fully coated. Place the breaded shrimp on a clean plate and repeat with the remaining shrimp.
04
Heat the vegetable oil in a large skillet over medium-high heat. To test if it’s ready, drop a small piece of breadcrumb into the oil—if it sizzles immediately, you’re good to go. Carefully add the shrimp in a single layer, working in batches to avoid overcrowding.
05
Fry the shrimp for about 2-3 minutes per side, until they’re golden brown and crispy. You’ll notice the coconut will become a beautiful toasted color. Use tongs to flip them halfway through. When done, transfer them to a plate lined with paper towels to drain any excess oil.
06
While the shrimp are frying, make the mango-lime sauce. In a blender or food processor, combine the diced mango, lime juice, honey, and chopped red chili (if using). Blend until smooth and creamy. Taste and adjust the seasoning—you might want a little more lime or honey depending on your preference.
07
Assemble your bowls. Start with a base of fluffy jasmine rice. Arrange the crispy coconut shrimp on one side, then add the sliced avocado, shredded red cabbage, and julienned carrot around it. Drizzle generously with the mango-lime sauce and garnish with fresh cilantro leaves.