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.
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.
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.
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.
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.
Arrange shrimp skewers on a platter with a bowl of mango-lime sauce in the center.
Garnish with lime wedges and fresh cilantro for extra color.
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.
Drink: Piña colada, mojito, or crisp Sauvignon Blanc
Other bites: Pineapple salsa cups, grilled mahi mahi skewers, or ceviche shooters
20 servings