Shrimp with Coconut and Mango Sauce

Preparation time 45 minutes

Total time 45 minutes


    • 12 large and clean shrimp
    • 1 cup Flour
    • 2 beaten eggs
    • 2 cups breadcrumbs
    • 1/2 cup grated coconut
    • ½ liter Oil for frying
    • 3 cups mango pulp
    • 1/4 cup white vinegar
    • 2 tablespoons Sugar
    • Salt to taste
    • Pepper to taste


  1. Season the shrimp with salt and pepper to taste.
  2. In a large bowl, combine the flour, egg, grated coconut, and breadcrumbs.
  3. Gently coat each shrimp in the mixture, and then place the breaded shrimp in the refrigerator.
  4. On the stove, combine the Mango Pulp, white vinegar, and sugar. Simmer over medium heat, until the sauce begins to bubbles.  Once the sauce has bubbled, remove from the heat and set aside to let cool.
  5. In a separate pot on the stove, pour in the vegetable oil and heat until the oil reaches a frying temperature. Carefully place each shrimp in the vegetable oil and fry until golden brown.  Remove each shrimp from the oil and place on a paper towel to help absorb any excess oil.
  6. Serve the shrimp with the cooled mango sauce, and enjoy!