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.

Gluten-free Coconut Shrimp With Mango Salsa

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

  1. In a bowl, combine the shredded coconut with a pinch of salt and pepper.
  2. Dredge each shrimp in the gluten-free flour, then dip into the beaten eggs, and coat with the shredded coconut mixture.
  3. 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.
  4. 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.
  5. 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