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+ servings

Mango Coconut Shrimp Pops

Course Appetizer
Keyword shrimp
Prep Time 40 minutes
Cook Time 13 minutes
Marinating Time 2 hours
Total Time 53 minutes
Servings 50
Calories 36 kcal


  • 12 ounces frozen mango defrosted
  • 1/2 cup cream of coconut
  • 2 cloves garlic
  • 1 chipotle pepper in adobo sauce
  • 2 tablespoons fresh lime juice
  • 1 tablespoon spiced rum
  • 1 tablespoon ginger peeled, finely chopped
  • 1/2 teaspoon cayenne pepper sauce Tabasco or Crystal hot sauce
  • 1/2 teaspoon ground coriander
  • 1/2 teaspoon ground cumin
  • 1 teaspoon sea salt
  • 2 pounds shrimp 20-25 count per pound, peeled, deveined, tails removed
  • 2 tablespoons fresh cilantro minced
  • 24 4" bamboo skewers


  1. Place mango, cream of coconut, garlic, chipotle pepper, lime juice, rum, ginger, cayenne pepper sauce, coriander, cumin and salt in food processor. Process until smooth. Transfer to a large bowl or Ziploc bag.

  2. Add cilantro and shrimp to mango marinade. Toss well to coat all shrimp. Let marinade up to 2 hours.

  3. Preheat oven to 350 degrees. Place shrimp on parchment paper lined baking tray, making sure shrimp are all facing the same direction (this will make it easier to skewer once the shrimp are cooked). 

  4. Bake shrimp until cooked through (tails will curl so shrimp looks like a lollipop), about 13 minutes.

  5. Let shrimp cool. Skewer with bamboo skewers.

Recipe Notes

Adapted from Bite By Bite by Peter Callahan

Nutrition Facts
Mango Coconut Shrimp Pops
Amount Per Serving
Calories 36
% Daily Value*
Cholesterol 45mg15%
Sodium 190mg8%
Potassium 25mg1%
Carbohydrates 3g1%
Sugar 2g2%
Protein 3g6%
Vitamin A 75IU2%
Vitamin C 3.5mg4%
Calcium 27mg3%
Iron 0.4mg2%
* Percent Daily Values are based on a 2000 calorie diet.