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    Home » Paleo Recipes

    Coconut Shrimp And Mango Salsa Recipe

    Last Modified: Jan 18, 2023 by Paleo Leaper · This post may contain affiliate links · Leave a Comment

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    Want to crunch up your usual salad? Add some crunchy and addictive coconut shrimp mixed with a sweet and spicy salsa filled with mango and jalapeno! While these shrimp are perfect to top off a salad, they're so good that they could also be served as an appetizer, too.

    Coconut Shrimp And Mango Salsa Salad

    How do we get that crunchy coconut coating? It's all about the layers! The first layer to dip our shrimp into is coconut flour.

    Coconut flour has a slightly sweet flavor and is also great for baking. While almond flour is a popular alternative to coconut flour, almond flour can often taste a lot like almonds, while coconut is more subtle. The next layer of egg whites provides the sticking ground for the last layer -- coconut flakes!

    Dice up your mangos and salsa ingredients for a refreshing salsa addition! Have extra mango salsa? Just toss in the refrigerator and top your burger, chicken, or pork dishes with a scoop of salsa!

    Coconut Shrimp And Mango Salsa Recipe

    Serves: 4 Prep: 25 min Cook: 20 min

    Ingredients

    • 24 large shrimp, peeled and deveined
    • ½ cup coconut flour
    • 2 egg whites, beaten
    • 1 cup shredded coconut
    • 2 tsp. lime zest
    • 6 cups mixed greens
    • Sea salt and freshly ground black pepper

    Mango Salsa Ingredients

    • 1 mango, diced
    • ¼ cup red bell pepper, finely diced
    • ½ cup olive oil
    • ½ red onion, finely diced
    • 2 tbsp. fresh cilantro, chopped
    • 1 jalapeno pepper, finely minced (optional)
    • Juice of 1 lime
    • Sea salt and freshly ground black pepper
    Coconut Shrimp And Mango Salsa Salad Recipe Preparation

    Preparation

    1. Preheat oven to 400 F.
    2. Line a pan with a wire rack.
    3. Add the coconut flour to a bowl and season with salt and pepper.
    4. Place the egg whites in a second bowl and the shredded coconut in a third.
    5. One shrimp at a time, dredge in coconut flour, then beaten eggs, then shred the coconut. Place on the wire rack.
    6. Place the shrimp in the oven and cook for 15 to 20 minutes.
    7. In a bowl, combine all the ingredients for the mango salsa.
    8. Combine the mixed greens with the mango salsa, and toss gently.
    9. Serve the salad topped with coconut shrimp.
    Coconut Shrimp And Mango Salsa Salad Recipe

    Coconut Shrimp And Mango Salsa Recipe

    Add some crunch to your next salad with coconut-crusted shrimp and a sweet & spicy mango salsa.
    5 from 1 vote
    Print Recipe Pin Recipe
    Prep Time 25 mins
    Cook Time 20 mins
    Total Time 45 mins
    Course Salad
    Cuisine American
    Servings 4 people
    Calories 560 kcal

    Ingredients
      

    • 24 large shrimp peeled, and deveined
    • ½ cup coconut flour
    • 2 egg whites beaten
    • 1 cup shredded coconut
    • 2 tsp. lime zest
    • 6 cups mixed greens
    • Sea salt and freshly ground black pepper
    • 1 mango diced
    • ¼ cup red bell pepper finely diced
    • ½ cup olive oil
    • ½ red onion finely diced
    • 2 tbsp. fresh cilantro chopped
    • 1 jalapeno pepper finely minced (optional)
    • Juice of 1 lime
    • Sea salt and freshly ground black pepper

    Instructions
     

    • Preheat oven to 400 F.
    • Line a pan with a wire rack.
    • Add the coconut flour to a bowl and season with salt and pepper.
      Sea salt and freshly ground black pepper, ½ cup coconut flour
    • Place the egg whites in a second bowl and the shredded coconut in a third.
      2 egg whites, 1 cup shredded coconut
    • One shrimp at a time, dredge in coconut flour, then beaten eggs, then shred the coconut. Place on the wire rack.
      24 large shrimp
    • Place the shrimp in the oven and cook for 15 to 20 minutes.
    • In a bowl, combine all the ingredients for the mango salsa.
      1 mango, ¼ cup red bell pepper, ½ cup olive oil, ½ red onion, 2 tbsp. fresh cilantro, 1 jalapeno pepper, Juice of 1 lime, Sea salt and freshly ground black pepper, 2 tsp. lime zest
    • Combine the mixed greens with the mango salsa, and toss gently.
      6 cups mixed greens
    • Serve the salad topped with coconut shrimp.

    Nutrition

    Calories: 560kcalCarbohydrates: 33gProtein: 22gFat: 39gSaturated Fat: 13gPolyunsaturated Fat: 3gMonounsaturated Fat: 20gTrans Fat: 0.01gCholesterol: 151mgSodium: 816mgPotassium: 516mgFiber: 8gSugar: 19gVitamin A: 2287IUVitamin C: 53mgCalcium: 93mgIron: 2mg
    Keyword coconut, mango salsa, shrimp
    Tried this recipe?Let us know how it was!

    More Paleo Recipes

    • Coffee and Vanilla Bean Prime Roast
    • Roasted Veal Chops and Red Grapes
    • Veggies with Guacamole
    • Simple Paleo Meatloaf

    Sharing is caring!

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    Filed Under: Paleo Fish and Seafood Recipes, Paleo Recipes, Paleo Salad Recipes Tagged With: cooking: fast cook, cooking: fast prep, cooking: oven, diet: dairy-free, diet: no sweeteners, diet: nut-free, Paleo Dinner Recipes

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    Hi, I'm Rick! Paleo Leap is the oldest and biggest resource online, covering everything about the paleo diet. We have over 1500 recipes categorized and plenty of meal plans for you to try.

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