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Coconut Shrimp with Mango Salsa

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Total Time 30 minutes
Calories 300 kcal

Ingredients
  

For the Shrimp:

  • 1 lb shrimp peeled and deveined
  • 1/2 cup coconut flour
  • 1/2 cup shredded unsweetened coconut
  • 1 egg beaten
  • 2 tbsp coconut oil
  • Sea salt to taste
  • 1/2 tsp garlic powder
  • 1/2 tsp onion powder

For the Mango Salsa:

  • 1 ripe mango diced
  • 1/4 red onion finely chopped
  • Juice of 1 lime
  • Fresh cilantro chopped (1/4 cup)
  • 1 tbsp finely chopped fresh basil
  • 1/2 small jalapeño seeded and finely chopped (optional, for extra flavor)

Instructions
 

  • Combine diced mango, finely chopped red onion, lime juice, chopped cilantro, chopped basil, and jalapeño (if using). Mix well and set aside to allow flavors to meld.
  • Preheat your oven to 400°F (200°C) or heat a skillet over medium heat.
  • In a shallow bowl, combine the coconut flour, shredded coconut, garlic powder, onion powder, and sea salt.
  • Dip each shrimp in the beaten egg, then coat with the coconut mixture.
  • Heat coconut oil in the skillet and cook the shrimp for about 2-3 minutes on each side until golden and crispy, or place them on a baking sheet and bake for 10-12 minutes, flipping halfway through.
  • Serve the crispy coconut shrimp with the mango salsa on the side or on top.