Paleo Coconut Shrimp With Mango Salsa

This Paleo Coconut Shrimp with Mango Salsa recipe is a delicious and healthy dish that's perfect for a tropical-inspired meal. The combination of crispy coconut shrimp and sweet mango salsa is sure to be a hit with your family and friends.

Paleo Coconut Shrimp With Mango Salsa

Ingredients

  • 1 lb large shrimp, peeled and deveined
  • 1 cup shredded coconut
  • 1/2 cup almond flour
  • 2 eggs
  • 1 mango, diced
  • 1/2 red onion, finely chopped
  • 1 red bell pepper, diced
  • 1/4 cup fresh cilantro, chopped
  • 1 lime, juiced
  • Salt and pepper to taste
  • Coconut oil for frying

Instructions

  1. In a bowl, beat the eggs.
  2. In a separate bowl, mix together the shredded coconut and almond flour.
  3. Dip each shrimp in the beaten eggs, then coat with the coconut and almond flour mixture.
  4. Heat coconut oil in a pan over medium heat and fry the coated shrimp until golden brown and crispy, about 2-3 minutes per side.
  5. In a separate bowl, combine the diced mango, red onion, red bell pepper, cilantro, lime juice, salt, and pepper to make the salsa.
  6. 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
300 per serving
Protein
25g
Carbohydrates
20g
Fat
15g

Supplies

Mixing bowls Frying pan Spatula

Tools

Cutting board Knife Bowls

Serving suggestions

Serve the Paleo Coconut Shrimp with Mango Salsa with a side of steamed vegetables or a fresh green salad for a complete meal.

Tips & tricks

For extra crunch, you can also bake the coconut shrimp in the oven instead of frying them.

Cost

$20