One of our favorite summer dishes is coconut shrimp with mango chili lime salsa!
It’s full of all the Caribbean flavors and it’s also completely gluten free, dairy free and ideal for those who love Paleo diets!
- 1 pound or 500 grams fresh shrimp, deveined and tailed
- 1¾ cups unsweetened shredded coconut
- 2 eggs
- ½ cup coconut flour
- ½ teaspoon salt
- ¼ teaspoon garlic powder
- ½ teaspoon paprika
- 1 cup mango, diced
- 2 teaspoons apple cider vinegar
- 2 teaspoons lime juice
- ½ teaspoon honey
- 1 red chili pepper
- To make the spicy mango lime salsa: Place diced mango, vinegar, lime juice, honey, garlic and chili in a food processor or blender and blend until smooth. Set aside in the refrigerator.
- To toast the coconut: Preheat the oven to 180 degrees and spread the shredded coconut on a baking sheet lined with parchment paper. Once the oven is hot, bake the coconut for 3-4 minutes or until it starts to brown. Pour into a bowl when done and set aside.
- To make the shrimp: Increase the oven temperature to 220 degrees Celsius and line your baking sheet with parchment paper if necessary. Then mix the coconut flour, salt, garlic powder and pepper in a bowl. Then set aside.
- Put the eggs in a separate bowl and whisk them. Set them aside after the flour and toasted coconut mixture.
- Dip each shrimp into the flour mixture. Shake off as much excess flour as possible and then dip into the eggs, now coat the shrimp with the toasted coconut.
- Place the shrimp on the prepared baking sheet and repeat the procedure with the rest of the shrimp. Once all the shrimp are coated, lightly spray them with avocado oil spray.
- Bake for 8-10 minutes or until golden brown and shrimp turn opaque. (Shrimp tails will also turn reddish in color when done.
- Use raw deveined shrimp with the tails on for this recipe – don’t use pre-cooked shrimp for this!
- In terms of size, we recommend medium sized shrimp as they are the best for this. If you use a larger size, keep in mind that you will need a little more cooking time in the oven.
- If using frozen shrimp, make sure the shrimp are completely thawed before handling. Once the shrimp are thawed, pat them dry with a paper towel and season with salt and pepper.
- Toasting the shredded coconut is the key to keeping your coconut shrimp with mango salsa super crispy. Simply spread the coconut out on a baking sheet that has been lined with parchment paper and bake at 180 degrees Celsius for 3-4 minutes or until it starts to turn slightly brown. You can also make this a few days ahead and store it in the pantry until you’re ready to use it.
Crispy, crunchy, sweet and spicy! That’s this recipe for coconut shrimp with mango salsa, yummy and so easy to make! Serve with a little mango salsa, add salt and pepper to taste and dive into the sea of flavor!