• 10-12 large fresh or frozen shrimp ½ cup regular white flour
  • 1 tsp baking powder
  • ¼ tsp salt
  • 1 tsp MyOlive Harissa Olive Oil
  • 1 egg
  • ⅓ cup ice water or cold water
  • ½ cup dry shredded unsweetened coconut (baking-type)
  • 1 cup coconut oil Saunce
  • 1 large ripe mango
  • 1 canned pineapple ring
  • 3-4 Tbsp Sweet Thai Chili Sauce
  • 3 Tbsp MyOlive Mango Whole Fruit Balsamic Vinegar

Directions :


  • Peel and dice mango into chunks.
  • Combine with pineapple ring and puree in blender until smooth.
  • With a mixer on high speed, beat until thoroughly combined.
  • Add desired amount of chili sauce and mango balsamic, mix to combine and chill.


  • Remove shells from shrimp.
  • Leave tails on for easier cooking and serving, set aside.
  • Make the batter by mixing flour, baking powder and salt.
  • Crack the egg into the dry mixture, add the water, stir to break up the yolk and form a fairly smooth batter.
  • Spread coconut over a plate or other dry surface and set batter bowl aside.
  • Holding shrimp by tail, dip in batter, then in coconut and place on dry plate.
  • Pour oil in frying pan that is at least 1 inch deep.
  • Set over medium-high to high heat.
  • To test the temperature, drop a small amount of batter into the oil and see if it sizzles.
  • Drop shrimp into pan, reduce to medium and cook quickly, about 20 seconds per side in order to not burn coconut.
  • Turn with tongs.
  • Remove shrimp from oil after they are a light golden brown and drain on a piece of parchment paper.
  • Serve with chili- mango sauce.

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(Recipe) Thai Coconut Shrimp with Chilli-Mango Salsa

  • Product Code: recipe
  • $0.00

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Tags: (Recipe), Thai, Coconut, Shrimp, with, Chilli-Mango, Salsa

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