Healthy Coconut Shrimp with Mango-Chili Sauce
Healthy Coconut Shrimp are paired with a mango-chili sauce for a gluten-free, paleo, and Whole30 party appetizer, snack, or tropical entrée.
Servings: 4
Ingredients
- 1 lb shrimp peeled, raw, deveined, tail-on (large size) , if using frozen, thaw overnight in the refrigerator
- 1 tablespoon organic tapioca flour , for keto swap with ground flaxseed
- 2 cups unsweetened shredded coconut
- ¼ cup organic coconut flour
- Dash of pepper and pinch of salt
- ½ cup coconut oil (¼ cup used at a time for frying)
Mango-Chili Sauce
- 2 cups mangoes, chopped
- 1/3 cup coconut milk
- 1 teaspoon lime juice
- ½ jalapeno, seeded, minced
- 2 teaspoons raw honey
- ¼ teaspoon chili flakes (or to taste)
Instructions
- 1. Optional: Leaving tails on, butterfly the shrimp (slice in half, down the back until they open up; stop about 1-2 cm from tail). *This helps provide the recipe with more flavor and breading if the shrimp are larger in size.
- Whisk eggs and tapioca starch together. Set aside in small bowl.
- Mix coconut, coconut flour, salt and pepper. Set aside in separate medium bowl.
- Dip shrimp in egg mixture. Allow to drip. Cover in coconut mixture. Repeat until all the shrimp are covered.
- Melt ¼ cup of coconut oil in a large frying pan. Fry half of the shrimp over medium heat for 2-3 min per side until opaque (outside will be golden brown). Do not crowd. Add remaining coconut oil when first batch of coconut oil runs out. Fry the second half of the shrimp.
- Blot shrimp with paper towel to remove excess oil.
Mango-Chili Sauce
- Combine sauce ingredients in a blender. Puree until smooth. Optional: heat in a saucepan until desired temperature is reached (I prefer mine warm but some people prefer this sauce cold).
Notes
*Make sure your shrimp is wild-caught from a reputable source.
*Instead of fry, you can also bake coconut shrimp at 400°F on a wire rack for 10 mins on each side (20 mins total).