Coconut Shrimp with Mango Salsa

Ingredients

• 1 lb Large Shrimp (peeled and deveined)
• 1.5 cups Unsweetened Shredded Coconut
• 1/2 cup Tapioca Starch
• 1/4 cup Almond Flour
• 2 Eggs (beaten)
• 2 tablespoons Lime Juice
• 1/2 teaspoon Salt
• 1/4 teaspoon Black Pepper
• 1 Mango (diced)
• 1/4 Red Onion (finely chopped)
• 1/2 Red Bell Pepper (diced)
• 1/2 Jalapeño (minced (optional))
• 1/4 cup Cilantro (chopped)
• 2 tablespoons Olive Oil
• 1 teaspoon Honey

Instructions

1. 1

   In a bowl, combine diced mango, red onion, red bell pepper, jalapeño (if using), cilantro, lime juice, and honey. Mix well and set aside to allow flavors to meld.

2. 2

   In a shallow dish, combine tapioca starch and almond flour.

3. 3

   In another shallow dish, place the beaten eggs.

4. 4

   In a third shallow dish, place the shredded coconut.

5. 5

   Dip each shrimp in the tapioca starch mixture, then in the egg, and finally coat generously with shredded coconut, pressing gently to adhere.

6. 6

   Heat olive oil in a large skillet over medium heat.

7. 7

   Carefully place the coconut shrimp in the hot skillet, ensuring not to overcrowd the pan.

8. 8

   Cook for 2-3 minutes per side, or until golden brown and cooked through.

9. 9

   Remove shrimp from skillet and place on a paper towel-lined plate to drain excess oil.

10. 10

    Serve the coconut shrimp immediately with the fresh mango salsa.

Recipe Variations

• →Try adding different herbs for variety.
• →Substitute ingredients based on dietary needs.