Coconut Mango Shrimp for an Easy WW Dinner is the perfect seafood dish for your next dinner or appetizer.
This recipe combines the tropical flavors of mango and coconut with succulent shrimp, making it an ideal summer treat.
You’ll need fresh ingredients like mango, lime juice, ginger, mint, and jalapeno to create a vibrant dipping sauce that pairs perfectly with the crispy shrimp.
Using an air fryer makes this recipe is quick and easily, so you will spend less time in the kitchen and more time enjoying your food.
The combination of panko breadcrumbs and unsweetened coconut flakes gives the shrimp a satisfying crunch that’s hard to resist.
This recipe is also Weight Watchers friendly, making it a healthy option for anyone on the WW program.
Weight Watchers Points
3 Points (2022/2024 Plan)
MyWW Points: 3 Blue Plan and 5 Green Plan
3 WW Freestyle Points and 5 Smart Points
Tips and Tricks
Prepping the Shrimp
Make sure to dry the shrimp thoroughly before coating them in cornstarch. This helps the coating stick better and makes the shrimp extra crispy.
Dipping Sauce Consistency
If your dipping sauce is too thick, add a small amount of water until you reach your desired consistency. Start with a teaspoon at a time to avoid making it too runny.
Even Coating
When coating the shrimp in the coconut and panko mixture, press down gently to ensure an even layer. This ensures each bite is perfectly crispy.
Air Fryer Settings
Every air fryer can be a bit different. If your shrimp aren’t crispy after 6 minutes, add an extra minute or two. Keep an eye on them to prevent overcooking.
Batch Cooking
If you’re making a large batch, keep the cooked shrimp warm in a low oven (about 200°F) while you finish air frying the rest. This keeps them warm and crispy until you’re ready to serve.
Handling Heat
Adjust the amount of jalapeno in the dipping sauce to control the heat level. Remove all seeds for a milder sauce or leave some in for an extra kick.
Related Recipes
Weight Watchers Avocado And Shrimp Ceviche
Shrimp Tomato Basil Skillet Your New Favorite Weeknight Dinner
Quick And Easy Shrimp Fried Rice
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Fun but practical! The measurements are at 4 ounces, 7 ounces, and 10 ounces.
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Coconut Mango Shrimp (Air Fryer)
Ingredients
- 1 medium mango pitted, peeled, and cubed
- 2 tablespoon fresh lime juice
- 1 teaspoon fresh ginger grated peeled fresh
- 1 teaspoon kosher salt
- 1½ tablespoon fresh mint leaves chopped
- 1 medium jalapeno peppers seeded and minced
- 18 extra large shrimp peeled and deveined, tail shells intact
- 3 tablespoon cornstarch
- 2 large eggs
- ⅓ cup unsweetened coconut flakes
- ⅓ cup panko breadcrumbs
Instructions
For the Dipping Sauce:
- Dice half of the mango.
- Combine the diced mango, lime juice, ginger, and ¼ teaspoon salt in a blender.
- Blend until the mixture is smooth.
- Transfer the mixture to a small bowl.
- Chop the remaining mango into small cubes.
- Stir the cubed mango, mint, and jalapeno into the blended mixture.
- Add a bit of water to adjust the consistency if needed.
For the Shrimp:
- Spread the cornstarch on a piece of wax paper.
- Beat the eggs in a large shallow bowl.
- Mix the coconut flakes, panko breadcrumbs, and remaining ¾ teaspoon salt on another piece of wax paper.
- Coat each shrimp in the cornstarch, shaking off any excess.
- Dip each shrimp into the beaten eggs, allowing any extra to drip off.
- Press each shrimp into the coconut mixture, making sure both sides are well coated.
- Arrange the coated shrimp on a wire rack placed over a baking sheet.
- Lightly spray the shrimp with nonstick spray.
- Preheat a 6- to 8-quart air fryer to 390°F or 400°F for 3 minutes, based on the air fryer settings.
- Lightly spray the fryer basket with nonstick spray.
- Place 9 shrimp in a single layer in the basket.
- Air fry the shrimp until they are golden and crispy, about 5–6 minutes.
- Move the cooked shrimp to a plate and cover them loosely with foil to keep warm.
- Repeat steps 11-13 to cook the remaining shrimp.
- Serve the shrimp with the mango dipping sauce and lime wedges.
Notes
Nutrition
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