Coconut Shrimp And Mango Salsa Recipe
Add some crunch to your next salad with coconut-crusted shrimp and a sweet & spicy mango salsa.
Servings 4 people
Calories 560kcal
Cost 8
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: 560kcal | Carbohydrates: 33g | Protein: 22g | Fat: 39g | Saturated Fat: 13g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 20g | Trans Fat: 0.01g | Cholesterol: 151mg | Sodium: 816mg | Potassium: 516mg | Fiber: 8g | Sugar: 19g | Vitamin A: 2287IU | Vitamin C: 53mg | Calcium: 93mg | Iron: 2mg