Mango Ghost Pepper Coconut Shrimp

Mango Ghost Pepper seasons the egg wash, so the heat sits under the coconut instead of waiting in a finishing drizzle. The same sauce gives the mango and lime dip enough weight to stand up to the sweet crust.

Mango Ghost Pepper is the bottle. The mango reads first, the shrimp and toasted coconut take over in the middle, and the Ghost Pepper warmth builds after each bite.

Press the coconut mixture firmly onto the shrimp, then coat it with oil before cooking. Loose breading stays pale and falls off. A crowded basket or pan steams it.

Time 35 min · Serves 4 · Sauce Mango Ghost Pepper · How it is used 3 tbsp in the egg wash, 3 tbsp in the dipping sauce

How hot is it The finished shrimp is medium-hot with a building warmth. Use 2 tablespoons in each mixture for a milder batch or add 1 tablespoon to the dip for more heat.

Ingredients

For the Dipping Sauce

• 1 cup diced ripe mango
• 3 tbsp Mango Ghost Pepper
• 2 tbsp fresh lime juice
• 1 tbsp honey
• 1/4 tsp kosher salt

For the Shrimp

• 1 lb extra-large shrimp, peeled and deveined with tails left on
• 1/3 cup all-purpose flour
• 3/4 tsp kosher salt
• 1/2 tsp garlic powder
• 2 large eggs
• 3 tbsp Mango Ghost Pepper
• 1 cup unsweetened shredded coconut
• 3/4 cup panko breadcrumbs
• Avocado oil spray

To Finish

• 1 lime, cut into wedges
• 2 tbsp thinly sliced scallions

Method

1. Blend the mango, 3 tablespoons of Mango Ghost Pepper, lime juice, honey and 1/4 teaspoon salt until smooth. Scrape the dipping sauce into a small bowl and refrigerate it while you bread the shrimp.
2. Pat the shrimp completely dry. Stir the flour, 3/4 teaspoon salt and garlic powder together in a shallow bowl. Whisk the eggs and 3 tablespoons of Mango Ghost Pepper in a second bowl until no streaks remain. Mix the coconut and panko in a third bowl.
3. Coat each shrimp lightly in the flour and shake off the excess. Dip it in the egg wash, then press it into the coconut mixture on both sides. Set the breaded shrimp on a rack and let it stand for 5 minutes so the crust holds.
4. For the air fryer, heat it to 390F. Arrange the shrimp in one layer with space between them and coat both sides with avocado oil spray. Cook for 7 to 9 minutes, turning once, until the coconut is deep gold and the shrimp reaches 145F.
5. For the oven, heat it to 425F with a rack in the upper third. Set the shrimp on an oiled wire rack over a sheet pan and coat both sides with avocado oil spray. Bake for 10 to 12 minutes, turning once, until crisp, browned and 145F in the center.
6. Let the shrimp stand for 2 minutes. Scatter the scallions over the top and serve with lime wedges and the chilled mango dipping sauce.

One more thing

Bread the shrimp up to 4 hours ahead and keep it uncovered on a rack in the refrigerator. Leftovers reheat at 375F in the air fryer for 3 to 4 minutes.

Questions people ask

Can I make coconut shrimp with mango dipping sauce in an air fryer?
Yes. Cook the breaded shrimp at 390F for 7 to 9 minutes, turning once and leaving space around each piece so the crust can crisp.

How spicy is Mango Ghost Pepper coconut shrimp?
It is medium-hot, with sweetness first and Ghost Pepper warmth that builds. For less heat, use 2 tablespoons of Mango Ghost Pepper in both the egg wash and dip. For more, add another tablespoon to the dip.

Can I make spicy coconut shrimp ahead of time?
You can bread the shrimp up to 4 hours ahead and refrigerate it uncovered on a rack. Store cooked shrimp for up to 2 days in the refrigerator and reheat it in an air fryer or hot oven.

How do I keep the coconut breading from falling off the shrimp?
Dry the shrimp well, shake off loose flour and press the coconut mixture firmly into the egg coating. Rest the breaded shrimp for 5 minutes before cooking.

More with this sauce: Mango Ghost Pepper Hot Honey Fried Chicken.