Turn your backyard into a tropical paradise with these irresistible coconut shrimp bites that'll have the kids begging to stay in the pool just a little longer! Using Fry Krisp Batter Mix as your secret weapon, you'll create perfectly golden, crispy shrimp with a hint of coconut sweetness that even the pickiest eaters can't resist.

Picture this: bite-sized pieces of tender shrimp wrapped in a light, crunchy coating, served alongside a vibrant mango dipping sauce that tastes like vacation in a bowl.

It's fancy enough to impress the other parents but simple enough to whip up between pool games and sunscreen applications.

Prep Time: 15 minutes | Cook Time: 12 minutes | Total Time: 27 minutes Serves: 4-6 (makes about 20 pieces)

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Ingredients

Fry Krisp Products:

1 cup Fry Krisp Batter Mix

For the Coconut Shrimp:

1½ lbs large shrimp (31-40 count), peeled and deveined, tails removed
1 cup Fry Krisp Batter Mix
¾ cup cold water
1 large egg
1½ cups sweetened shredded coconut
½ cup panko breadcrumbs
½ teaspoon garlic powder
¼ teaspoon cayenne pepper (optional, for adults)
Vegetable oil for frying
For the Tropical Mango Dipping Sauce:
1 ripe mango, peeled and diced
¼ cup mayonnaise
2 tablespoons honey
1 tablespoon lime juice
1 teaspoon lime zest
Pinch of salt
For Serving:
Lime wedges
Fresh mint sprigs
Colorful paper napkins (pool-friendly!)

Instructions

Prep the Shrimp (5 minutes): Pat shrimp completely dry and cut each in half lengthwise to create bite-sized pieces. Season lightly with salt.
Make the Mango Sauce (5 minutes): In a blender or food processor, combine diced mango, mayonnaise, honey, lime juice, lime zest, and salt. Blend until smooth. Refrigerate until serving.
Set Up Coating Station (3 minutes): In a shallow bowl, whisk together Fry Krisp Batter Mix, cold water, egg, and garlic powder until smooth. In another bowl, combine shredded coconut and panko breadcrumbs.
Heat the Oil: Heat 2-3 inches of oil in a heavy pot to 375°F. Use a thermometer for accuracy.
Coat the Shrimp (5 minutes): Working in batches, dip shrimp pieces in batter, letting excess drip off. Roll immediately in coconut-panko mixture, pressing gently to help coating stick.
Fry to Golden Perfection (10 minutes): Fry shrimp in small batches for 2-3 minutes until golden brown and crispy. Don't overcrowd the pot. Internal temperature should reach 145°F.
Drain and Serve: Transfer to paper towels for 30 seconds, then arrange on a colorful platter.

Pool Parent's Pro Tips

Thickness Matters: 1-inch thick chops are perfect – thinner ones dry out, thicker ones don't cook evenly

Double-Coating Trick: For extra crunch, dip back in egg and breading for a second coat

Temperature is Key: Use a meat thermometer – 145°F gives you juicy, safe pork every time

Glaze Timing: Apply the honey glaze at the very end to prevent burning and maintain that beautiful shine

Resting Interval: Those 5 minutes of resting redistribute the juices for maximum tenderness

Serving Suggestions

Serve immediately on a bright, summery platter with small bowls of the mango dipping sauce scattered around for easy access.

Provide plenty of napkins and maybe some wet wipes for sticky fingers!

These are perfect alongside fresh fruit kabobs, watermelon slices, or a simple green salad for the adults.

Poolside Presentation: Use a large, colorful serving tray and garnish with lime wedges and fresh mint sprigs. Set up a little "tiki bar" station with the dipping sauce, extra napkins, and maybe some tropical music to complete the vacation vibe.

Storage Tip: If you somehow have leftovers, these reheat beautifully in a 350°F oven for 5-7 minutes – much better than the microwave which makes them soggy.