These bite-sized skewered shrimp are coated in a crisp coconut-panko crust, then fried or baked until golden. Paired with a tangy-sweet mango-lime dipping sauce, they deliver the perfect balance of crunch and tropical freshness.
Yields 20 Servings Servings Quarter (5 Servings) Half (10 Servings) Default (20 Servings) Double (40 Servings) Triple (60 Servings) Prep Time 20 minsCook Time 15 minsTotal Time 35 minsFor the Shrimp
20 large raw shrimp, peeled & deveined (tails left on for presentation)
½ cup all-purpose flour
1 tsp garlic powder
½ tsp paprika
½ tsp paprika
½ tsp salt
¼ tsp black pepper
2 large eggs, beaten
1 cup panko breadcrumbs
1 cup unsweetened shredded coconut
Vegetable oil, for frying (or cooking spray for baking)
20 small bamboo skewers or cocktail sticks
For the Mango-Lime Dipping Sauce
1 ripe mango, peeled and chopped
2 tbsp fresh lime juice
1 tsp lime zest
1 tbsp honey (or agave syrup)
1 tsp grated fresh ginger
Pinch of salt
Prepare the Sauce
1
In a blender or food processor, combine mango, lime juice, lime zest, honey, ginger, and salt.
Blend until smooth. Taste and adjust sweetness or acidity as desired.
Chill until serving.
Prepare the Breading Station
2
In one shallow bowl, combine flour, garlic powder, paprika, salt, and pepper.
In the second bowl, beat eggs until smooth.
In the third bowl, mix panko breadcrumbs with shredded coconut.
Bread the Shrimp
3
Pat shrimp dry with paper towels.
Thread each shrimp onto a small skewer or cocktail stick, curling it into a “C” shape.
Dredge each skewered shrimp in the flour mixture, shaking off excess.
Dip into the beaten eggs.
Roll in the coconut-panko mixture, pressing gently to adhere.
Cook the Shrimp
4 Frying Option (Crispiest)
Heat 1–2 inches of vegetable oil in a skillet or deep fryer to 350°F (175°C) .
Fry shrimp in batches for 2–3 minutes per side, until golden brown.
Remove and drain on a wire rack or paper towels.
Baking Option (Lighter)
Preheat oven to 425°F (220°C) .
Place shrimp on a parchment-lined baking sheet with a wire rack.
Lightly spray with cooking spray.
Bake for 10–12 minutes, flipping halfway, until golden and cooked through.
Serve
Tips & Variations
6
Make ahead: Bread shrimp up to 6 hours ahead and refrigerate before cooking.
Extra crispy: Toast panko breadcrumbs in a dry skillet before breading.
Spicy twist: Add ½ tsp cayenne pepper to the flour mix or a dash of chili sauce to the mango dip.
Gluten-free: Swap all-purpose flour for rice flour and use gluten-free panko.
Suggested Pairings
7
Drink: Piña colada , mojito , or crisp Sauvignon Blanc
Other bites: Pineapple salsa cups, grilled mahi mahi skewers, or ceviche shooters
Ingredients For the Shrimp
20 large raw shrimp, peeled & deveined (tails left on for presentation)
½ cup all-purpose flour
1 tsp garlic powder
½ tsp paprika
½ tsp paprika
½ tsp salt
¼ tsp black pepper
2 large eggs, beaten
1 cup panko breadcrumbs
1 cup unsweetened shredded coconut
Vegetable oil, for frying (or cooking spray for baking)
20 small bamboo skewers or cocktail sticks
For the Mango-Lime Dipping Sauce
1 ripe mango, peeled and chopped
2 tbsp fresh lime juice
1 tsp lime zest
1 tbsp honey (or agave syrup)
1 tsp grated fresh ginger
Pinch of salt
Directions Prepare the Sauce
1
In a blender or food processor, combine mango, lime juice, lime zest, honey, ginger, and salt.
Blend until smooth. Taste and adjust sweetness or acidity as desired.
Chill until serving.
Prepare the Breading Station
2
In one shallow bowl, combine flour, garlic powder, paprika, salt, and pepper.
In the second bowl, beat eggs until smooth.
In the third bowl, mix panko breadcrumbs with shredded coconut.
Bread the Shrimp
3
Pat shrimp dry with paper towels.
Thread each shrimp onto a small skewer or cocktail stick, curling it into a “C” shape.
Dredge each skewered shrimp in the flour mixture, shaking off excess.
Dip into the beaten eggs.
Roll in the coconut-panko mixture, pressing gently to adhere.
Cook the Shrimp
4 Frying Option (Crispiest)
Heat 1–2 inches of vegetable oil in a skillet or deep fryer to 350°F (175°C) .
Fry shrimp in batches for 2–3 minutes per side, until golden brown.
Remove and drain on a wire rack or paper towels.
Baking Option (Lighter)
Preheat oven to 425°F (220°C) .
Place shrimp on a parchment-lined baking sheet with a wire rack.
Lightly spray with cooking spray.
Bake for 10–12 minutes, flipping halfway, until golden and cooked through.
Serve
Tips & Variations
6
Make ahead: Bread shrimp up to 6 hours ahead and refrigerate before cooking.
Extra crispy: Toast panko breadcrumbs in a dry skillet before breading.
Spicy twist: Add ½ tsp cayenne pepper to the flour mix or a dash of chili sauce to the mango dip.
Gluten-free: Swap all-purpose flour for rice flour and use gluten-free panko.
Suggested Pairings
7
Drink: Piña colada , mojito , or crisp Sauvignon Blanc
Other bites: Pineapple salsa cups, grilled mahi mahi skewers, or ceviche shooters
Coconut Shrimp Skewer Bites with Mango-Lime Dipping Sauce
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