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Coconut Shrimp with Mango-Bell Pepper Salsa & Cilantro-Lime Rice

Author Jacqueline


  • 12 large shrimp
  • 1 cup coconut
  • cup flour
  • 1 egg
  • Vegetable oil for pan-frying
  • 1/2 red bell pepper seeded and chopped
  • 1/2 yellow bell pepper seeded and chopped
  • 1/2 mango peeled and diced.
  • 1 lime
  • 1 cup white rice
  • 1/4 cup cilantro chopped fine


  • Divide flour evenly between two large plates. Add coconut to one of the plates, stir to combine.
  • In a shallow bowl, beat the egg with 2 T water.
  • In a separate saucepan, bring 1 cup of water to a boil. Add rice to pan. Cover; remove from heat.
  • In a large frying pan, heat approximately 1/4 cup oil over medium heat.
  • Coat your shrimp- first a light coating of flour, then egg, then coconut. Add to the frying pan, cooking until golden brown crust forms, about 3 minutes per side. Remove from pan. Most of your oil should be gone, but if more than 1 T remains, pour it off. Add the bell pepper and mango to the pan, sautéing for approximately 3 minutes, or until the pepper begins to soften and brown.
  • Fluff your rice, add cilantro and zest from your lime. Serve your shrimp alongside, topped with salsa, with half a lime squeezed over the top (put the other half in a Corona!). Serve immediately.