Coconut Shrimp and Mango Salsa

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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 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



  • 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!