Coconut Shrimp with Mango Rice
Coconut and panko together give the shrimp a light crunch without needing to deep fry anything, which makes this a lot more meal-prep friendly than the restaurant version. Mango stirred into the rice adds a tropical sweetness that plays well against the shrimp.
Pan-frying instead of deep-frying keeps this from being a greasy mess to clean up, while still getting a decent crunch on the coating. Coconut adds a natural sweetness that pairs with the mango better than a plain breaded shrimp would.
Mango stirred into warm rice softens slightly and sweetens the whole bowl, which balances out the savory shrimp nicely. This is one of the more tropical-tasting meals in my rotation.
The recipe card has the full ingredient breakdown and cook time for all ten portions. Let everything cool before sealing the containers, then refrigerate what you'll eat within four days. Reheat the shrimp gently to keep the coating from turning soggy.
Nutrition note: This is general food information, not individualized medical or nutrition advice.
Coconut Shrimp with Mango Rice
YIELD
10 portions
ESTIMATED NUTRITION
565 calories • 51g protein • 56g carbs • 16g fat per portion
What I really like about this recipe is how much the mango rice plays off the sweetness of the coconut coating.
Ingredients
• 5 lb shrimp, peeled and deveined
• 1 cup shredded coconut
• 1 cup panko breadcrumbs
• 7 1/2 cups cooked rice
• 5 mangoes, diced
• 5 tbsp olive oil
• 2 1/2 eggs, beaten
• salt and pepper
Directions
1. Dip the shrimp in beaten egg, then coat in a mixture of coconut and panko.
2. Pan-fry in olive oil in batches until golden and cooked through, about 2 minutes per side.
3. Toss the mango into the cooked rice.
4. Let the food cool briefly, then divide it evenly among 10 airtight meal-prep containers.
Meal-prep notes: Refrigerate promptly and use refrigerated portions within 3–4 days; freeze any portions you will not eat in that window. Reheat shrimp gently, or enjoy cold over the mango rice. Nutrition is estimated per portion.
