Coconut Shrimp w/Fruit Salsa & Mango Cocktail Sauce

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This delicious Coconut Shrimp w/Fruit Salsa & Mango Cocktail Saucerecipe was provided compliments of world famous Chef Chai of Chai’s Island BistroDining Out with Chai & Singha Thai Restaurant.

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Coconut Shrimp w/Fruit Salsa & Mango Cocktail Sauce

Prep Time30 mins
Active Time10 mins
Total Time40 mins
Course: Appetizer, Side Dish, Snack
Cuisine: Hawaiian, Hawaiian Celebrities Restaurants
Keyword: Coconut Shrimp, fruit salsa, mango cocktail, sauce, chef chai,


  • 4 pieces Shrimp (8 -10 pieces per lb.)
  • 4 oz. shredded coconut
  • 1 egg
  • 1 c. flour
  • 1 c. vegetable oil
  • salt and pepper to taste

Fruit Salsa:

  • 2 oz. Pineapple (diced)
  • 1 oz. red bell pepper (diced)
  • 1 oz. papaya (diced)
  • 1 oz. Sweet Chili Sauce
  • Pinch of Cilantro

Mango Cocktail Sauce:

  • 1/2 c. Chili sauce
  • 1/4 c. ketchup
  • 2 oz. mango chutney
  • 1 oz. yellow bell pepper


  • Season shrimp with salt and pepper to taste Take shell of shrimp and dip into flour.
  • In a small bowl, beat the egg and then dip shrimp into the egg and repeat steps #1 and # 2 twice.
  • Roll the shrimp in the shredded coconut. Be sure that you press the coconut on to the shrimp or the coconut will fall off when frying.
  • Heat vegetable oil in a pan on medium heat. Cook each side for 1 1/2 minute.
  • Place a scoop of the fruit salsa in the center of a plate. Pour the mango cocktail sauce around the salsa. Place the shrimp around the plate and garnish with cilantro.

Fruit Salsa:

  • Add all ingredients in a bowl and mix well.

Mango Cocktail Sauce:

  • Add all ingredients in a blender and mix well.
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