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Baked Coconut Shrimp with Mango Lime Chili Sauce

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One of my favorite summer dishes is this Baked Coconut Shrimp with Mango Lime Chili Sauce! It’s full of all the Caribbean flavors and is completely gluten free, dairy free and Paleo approved too!

I used raw deveined shrimp with the TAILS ON for this recipe. DO NOT use precooked shrimp for this! In terms of size, I would say that medium sized shrimp would work the best for this. If you use a larger size just be aware that they may need to cook a little longer in the oven. (I usually always buy my shrimp at Costco because you can buy a giant bag of medium deveined shrimp for a pretty decent price!)

Toasting the shredded coconut is the key to keeping the shrimp super crispy. Simply spread your coconut out on a baking sheet that’s been lined with parchment paper and bake it at 350 degrees for 3-4 minutes or until it starts to turn slightly brown. You can even do this a few days beforehand too and store it in the pantry until you’re ready to use it.

Crispy, crunchy, sweet and tangy! This is by far the easiest coconut shrimp recipe you’ll ever find and it’s so good too! Serve it with some mango dipping sauce and you’ll be instantly transported to the tropics!

Further Food Nutritionist Commentary:

Shrimp has a variety of health benefits. It is high in several vitamins and minerals, and is a rich source of protein. Eating shrimp may also promote heart and brain health due to its content of omega-3 fatty acids and the antioxidant astaxanthin.

By Anna Lee
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Baked Coconut Shrimp with Mango Lime Chili Sauce

  • Prep Time:20 Minutes
  • Cook Time:10 Minutes
  • Servings: 2

Ingredients

For the Coconut Shrimp:

1 lb. shrimp (fresh or frozen, deveined with the tails on)

 cups unsweetened shredded coconut

2 eggs

½ cup coconut flour

½ tsp salt

¼ tsp garlic powder

½ tsp paprika

For the Mango Dipping Sauce:

1 cup mango, cubed

2 tsp rice vinegar

2 tsp lime juice

½ tsp honey

⅛-¼ tsp red chili flakes (depending on how spicy you like it)

Instructions

  1. To make the Spicy Mango Lime Sauce: Place all of your ingredients in a food processor or blender and blend until smooth. Store the sauce in the fridge until you’re ready to use it.
  2. To toast the coconut: Preheat oven to 350 degrees and spread the shredded coconut out on a baking sheet that’s been lined with parchment paper. Once the oven is hot, bake the coconut for 3-4 minutes or until it just starts to turn golden brown. Pour it into a bowl when done and set it aside.
  3. To make the shrimp: Increase the oven temperature to 425 degrees and reline your baking sheet with parchment parchment if need be.
  4. Mix together the coconut flour, salt, garlic powder and paprika in a bowl. Set it aside.
  5. Place your eggs in a separate bowl and beat them with a whisk. Set them aside next toy our flour mixture and toasted coconut.
  6. (If using frozen shrimp, make sure the shrimp is completely thawed before handling!) Once the shrimp has thawed, pat them dry with a paper towel and season them with salt and pepper.
  7. Take one shrimp and dredge (dip) it in your flour mixture. Shake off as much excess flour as possible and then dip it into your eggs. Shake off as much excess egg as possible and dredge the shrimp in your toasted coconut. (Make sure all sides of the shrimp is completely covered.) Place the shrimp on your prepared baking sheet and repeat with the remaining shrimp.
  8. Once all the shrimp are coated, lightly spray them with avocado oil spray. Bake them for 8-10 minutes or until golden brown and the shrimp themselves are opaque. (The shrimp’s tails will also turn a red-ish color when they’re done.
  9. Serve immediately with your mango lime sauce!
To make the Spicy Mango Lime Sauce: Place all of your ingredients in a food processor or blender and blend until smooth. Store the sauce in the fridge until you’re ready to use it. To toast the coconut: Preheat oven to 350 degrees and spread the shredded coconut out on a baking sheet that’s been lined with parchment paper. Once the oven is hot, bake the coconut for 3-4 minutes or until it just starts to turn golden brown. Pour it into a bowl when done and set it aside. To make the shrimp: Increase the oven temperature to 425 degrees and reline your baking sheet with parchment parchment if need be. Mix together the coconut flour, salt, garlic powder and paprika in a bowl. Set it aside. Place your eggs in a separate bowl and beat them with a whisk. Set them aside next toy our flour mixture and toasted coconut. (If using frozen shrimp, make sure the shrimp is completely thawed before handling!) Once the shrimp has thawed, pat them dry with a paper towel and season them with salt and pepper. Take one shrimp and dredge (dip) it in your flour mixture. Shake off as much excess flour as possible and then dip it into your eggs. Shake off as much excess egg as possible and dredge the shrimp in your toasted coconut. (Make sure all sides of the shrimp is completely covered.) Place the shrimp on your prepared baking sheet and repeat with the remaining shrimp. Once all the shrimp are coated, lightly spray them with avocado oil spray. Bake them for 8-10 minutes or until golden brown and the shrimp themselves are opaque. (The shrimp’s tails will also turn a red-ish color when they’re done. Serve immediately with your mango lime sauce!

Nutrition Information

Per Serving: Calories: 281; Total Fat: 10 g; Saturated Fat: 6 g; Monounsaturated Fat: 0 g; Polyunsaturated Fat: 0 g; Cholesterol: 258 mg; Sodium: 1274 mg; Potassium: 258 mg; Carbohydrate: 33 g; Fiber: 12 g; Sugar: 15 g; Protein: 14 g

Nutrition Bonus:

Vitamin C: 30%; Vitamin A: 51%; Iron: 24%; Calcium: 11%

Season your protein with the delicious Superfood Turmeric! Learn more here.

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