Gluten-free Coconut Shrimp With Mango Salsa
This Gluten-Free Coconut Shrimp with Mango Salsa recipe is a delicious and tropical dish that's perfect for a light and flavorful meal. The crispy coconut coating on the shrimp pairs perfectly with the sweet and tangy mango salsa, creating a burst of flavors in every bite.
Ingredients
- 1 lb large shrimp, peeled and deveined
- 1 cup gluten-free all-purpose flour
- 2 cups shredded coconut
- 2 eggs, beaten
- 1 mango, diced
- 1/2 red onion, finely chopped
- 1/4 cup fresh cilantro, chopped
- 1 jalapeno, seeded and diced
- 1 lime, juiced
- Salt and pepper to taste
- Vegetable oil for frying
Instructions
- In a bowl, combine the shredded coconut with a pinch of salt and pepper.
- Dredge each shrimp in the gluten-free flour, then dip into the beaten eggs, and coat with the shredded coconut mixture.
- Heat vegetable oil in a large skillet over medium heat. Fry the coated shrimp for 2-3 minutes on each side, or until golden brown and crispy. Transfer to a paper towel-lined plate to drain excess oil.
- In a separate bowl, combine the diced mango, red onion, cilantro, jalapeno, and lime juice. Season with salt and pepper to taste to make the mango salsa.
- Serve the crispy coconut shrimp with the mango salsa on the side.
Cooking & Preparation
- Preparation time:
- 20 minutes
- Cooking time:
- 10 minutes
- Total time:
- 30 minutes
- Cooking method
- Stovetop
Nutritional facts per 1 serving
- Calories
- 320
- Carbohydrates
- 25g
- Protein
- 18g
- Fat
- 16g
Supplies
Large skillet Bowls for dredging Tongs Paper towels
Tools
Knife Cutting board Measuring cups and spoons
Serving suggestions
Serve the Gluten-Free Coconut Shrimp with Mango Salsa over a bed of mixed greens for a refreshing and light meal.
Tips & tricks
For extra crunch, you can also bake the coconut shrimp in the oven at 400°F for 10-12 minutes instead of frying.
Cost
$20