Coconut Shrimp and Mango Salsa

Combined with the mango salsa, this coconut shrimp dish makes for an easy, refreshing, bright, flavourful, delicious and clean meal.

Coconut Shrimp and Mango Salsa

Ingredients

Ingredients for the Mango Salad:

  • 2 ripe mangos, cut up into small bite size chunks 
  • 1 ripe avocado, same size as mango
  • 1 jalapeño, seeded and diced
  • 1 clove of garlic, diced finely
  • 1/4 red onion, diced finely 
  • 1 lime, juiced
  • Salt to taste 

Ingredients for the Coconut Shrimp:

  • 1 pound fresh, peeled and deveined shrimp
  • 1/2 cup coconut flour
  • 1/2 cup unsweetened coconut flakes
  • 1 egg, beaten
  • 3/4 tsp unrefined salt
  • Coconut oil for frying

Instructions

Instructions:

  • Add all the salsa ingredients to a bowl, cover and place in the fridge while to make the shrimp. 
  • In a bowl add the egg and salt, whisk together and add the shrimp, making sure all the shrimp are well coated with the egg mixture.
  • In a bowl or on a platter add the coconut flour and shredded coconut flakes.
  • Remove one shrimp one at a time from the egg mixture and dredge in the coconut mixture, place on a clean plate.
  • Continue until all the shrimp is coated with the coconut mixture and add it to the frying pan.
  • Cook the shrimp for 2 minutes then flip and cook the other side for another 2 minutes. Transfer the shrimp from the pan to wire rack.
  • Enjoy this dish on its own or in lettuce cups as we did! 

Healthy Comforts – A collection of over 150 recipes that are free from gluten, dairy, grains, soy and refined sugar. By Lena Ferrara, C.I. and Melinda Rapallo-Ferrara, MEd.

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