Course Appetizer, Dinner, Entrees, Lunch, Main Course
Cuisine American
Servings 4appetizer servings
Calories 258.7kcal
Ingredients
FOR THE MANGO DIPPING SAUCE
1cupdiced mangoesfrom 1 or 2 mangoes
juice of 1 lemon
10fresh basil leaveschopped
2tablespoonssugaryou can substitute honey or the sweetener of your choice
½teaspoonsalt
FOR THE COCONUT SHRIMP
1poundlarge or extra-large raw shrimppeeled and deveined with tails left on
cooking oil spray
¼cupcoconut flouror rice flour
1cupunsweetened coconut flakesI like Bob's Red Mill
2largeeggs
½teaspoongarlic powder
½teaspoononion powder
½teaspoonpaprika
1teaspoonsalt(try Redmond's Real Salt)
½teaspoonblack pepper
2lemons or limessliced into wedges for serving
Instructions
FOR THE MANGO DIPPING SAUCE
Combine the sauce ingredients in a food processor or immersion blender and pulse until smooth. Place in a bowl and cover with plastic wrap. Chill until ready to servel
FOR THE COCONUT SHRIMP
Preheat oven to 400 degrees Fahrenheit.
Place a wire cooking rack on a parchment lined baking sheet; lightly spray rack with cooking oil.
Devein the shrimp by making a shallow incision down the back of each one with a paring knife. Grab the vein with a tip of a knife and remove.
Rinse shrimp and pat dry with a paper towel. Set shrimp aside.
Using three separate shallow bowls, place coconut or rice flour in one bowl, shredded coconut in another, and beaten eggs in the third.
Season the coconut flour with garlic powder, onion powder, paprika, salt, and pepper. Stir well.
Holding the tail, dredge each shrimp in the seasoned flour, then dip in egg, and press into shredded coconut. Gently shake off excess coconut and place on wire rack. Repeat with all the shrimp.
Bake for 7 to 10 minutes (depending on the size of the shrimp) until crispy and golden brown.
TO SERVE
Arrange shrimp on a platter with the bowl of dipping sauce and lemon wedges.
Notes
To defrost the shrimp: Defrost the shrimp in the refrigerator 3 hours before you begin. You can also defrost them in a bowl of cold water, changing the water every 10 minutes. It should take about 30 minutes.For the coconut: I use Bob's Red Mill flaked coconut, which is unsweetened dried coconut in a bag. In a rush to get dinner on the table? You can pan-fry the shrimp in minutes! Heat 3 tablespoons of neutral oil, such as grapeseed oil, in a large heavy skillet over medium-high heat. When oil is hot, add shrimp and pan fry until golden brown, about two minutes total.For Low Carb and Kaufmann Diet, buy wild-caught shrimp and skip the dipping sauce. The shrimp without the dipping sauce has 8g net carbs per serving.This recipe is gluten-free.
Nutrition Facts
Baked Coconut Shrimp with Mango Sauce
Amount per Serving
Calories
258.7
% Daily Value*
Total Fat
17.3
g
27
%
Saturated Fat
14
g
88
%
Trans Fat
0.01
g
Cholesterol
93
mg
31
%
Sodium
932.2
mg
41
%
Potassium
234
mg
7
%
Carbohydrates
22.3
g
7
%
Fiber
6.9
g
29
%
Sugar
13.9
g
15
%
Protein
6.2
g
12
%
Net Carbohydrates
15.4
g
* Percent Daily Values are based on a 2000 calorie diet.
Calories
258.7
Net Carbohydrates
15.4
g
The provided nutritional information is an estimate per serving. Accuracy is not guaranteed.
Tried This Recipe?Leave a comment below and tag @cookinginthekeys on social!