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.
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
- In a bowl, beat the eggs.
- In a separate bowl, mix together the shredded coconut and almond flour.
- Dip each shrimp in the beaten eggs, then coat with the coconut and almond flour mixture.
- 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.
- In a separate bowl, combine the diced mango, red onion, red bell pepper, cilantro, lime juice, salt, and pepper to make the 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
- 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