Dive into a tropical paradise with our Grain Free Coconut Shrimp with Mango Salsa! This delightful dish combines the crispy, golden goodness of coconut shrimp with a refreshing burst of mango salsa, making it the perfect addition to your next dinner party or a simple weeknight meal. In just 25 minutes, you can impress your family and friends with this Caribbean-inspired recipe that’s not only delicious but also grain-free! Get ready to tantalize your taste buds and elevate your culinary game—let’s get cooking!
Prep Time: 15 mins
Cook Time: 10 mins
Total Time: 25 mins
Cuisine: Caribbean
Serves: 4 servings
Ingredients
- 1 lb shrimp, peeled and deveined
- 1 cup shredded coconut
- 1/2 cup almond flour
- 2 eggs, beaten
- 1 mango, diced
- 1/2 red onion, diced
- 1 jalapeño, minced
- Juice of 1 lime
- Salt to taste
Instructions
- Begin by preparing all your ingredients. Peel and devein the shrimp if not already done. Set aside.
- In a shallow bowl, combine the shredded coconut and almond flour. Mix well to ensure an even distribution of the two ingredients.
- In another bowl, beat the eggs until well combined. This will be used to help the coconut and almond flour adhere to the shrimp.
- In a separate bowl, prepare the mango salsa. Start by dicing the mango into small cubes. Then, finely dice the red onion and mince the jalapeño. Combine these ingredients in a bowl.
- Add the juice of one lime to the mango mixture and season with salt to taste. Mix everything together and set aside to allow the flavors to meld.
- Heat a large skillet over medium heat and add a couple of tablespoons of oil (coconut oil or avocado oil works well) to the pan.
- While the skillet is heating, take each shrimp and dip it into the beaten eggs, allowing any excess to drip off. Then, coat the shrimp in the coconut and almond flour mixture, pressing gently to ensure an even coating.
- Once the oil is hot, carefully place the coated shrimp in the skillet. Cook for about 2-3 minutes on each side, or until the shrimp are golden brown and cooked through. Be careful not to overcrowd the pan; you may need to do this in batches.
- Once cooked, remove the shrimp from the skillet and place them on a paper towel-lined plate to absorb any excess oil.
- To serve, arrange the crispy coconut shrimp on a platter and spoon the fresh mango salsa over the top or serve it on the side for dipping. Enjoy your delicious Grain Free Coconut Shrimp with Mango Salsa!
Tips
- Quality Shrimp: Use fresh or properly thawed shrimp for the best flavor and texture. Look for shrimp that are firm and have a mild ocean scent.
- Coconut and Almond Flour Mix: Ensure that the shredded coconut and almond flour are well combined for an even coating. You can also experiment with adding spices like paprika or garlic powder to the mixture for an extra kick.
- Egg Dipping Technique: When dipping the shrimp in the beaten eggs, make sure to let the excess drip off. This helps the coconut and almond flour adhere better, resulting in a crispier coating.
- Oil Temperature: Make sure the oil is hot before adding the shrimp to the skillet. A good test is to drop a small piece of the coating into the oil; if it sizzles immediately, you’re ready to go!
- Avoid Overcrowding: Cook the shrimp in batches if necessary. Overcrowding the pan can lower the oil temperature and lead to soggy shrimp instead of crispy perfection.
- Flavorful Salsa: Allow the mango salsa to sit for a few minutes after mixing to let the flavors meld. This will enhance the freshness and make it even more delicious!
- Serving Suggestions: Serve the coconut shrimp with lime wedges for an extra zesty flavor, and consider pairing it with a light salad or rice for a complete meal.
Nutrition Facts
Calories: 380kcal
Carbohydrates: 18g
Protein: 28g
Fat: 22g
Saturated Fat: 12g
Cholesterol: 230mg
