Coconut Shrimp And Mango Salsa Recipe

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.

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

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 Recipe

Add some crunch to your next salad with coconut-crusted shrimp and a sweet & spicy mango salsa.

5 from 1 vote

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Prep Time 25 mins

Cook Time 20 mins

Total Time 45 mins

Course Salad

Cuisine American

Servings 4 people

Calories 560 kcal

Ingredients

  

1x2x3x

• 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

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