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Coconut Shrimp And Mango Salsa Salad

Coconut Shrimp And Mango Salsa Salad

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 the 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 Salad Recipe

Serves: 4Prep: 25 minCook: 20 min

Protein: 18g / %

Carbs: 29g / %

Fat: 37g / %

Values are per portion. These are for information only & are not meant to be exact calculations.


  • 24 large shrimp, peeled, and deveined
  • 1/2 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
  • 1/4 cup red bell pepper, finely diced
  • 1/2 cup olive oil
  • 1/2 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


Fast Prep Fast Cook Cooking: Oven Dairy-free Nut-free No Sweeteners

Shrimp Salad 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 shredded 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 the coconut shrimp.
Photo of Ashley Noël

Hi I’m Ashley, I’m an ADAPT Certified Functional Health Coach

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