Coconut Shrimp with Mango Dipping Sauce

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Coconut shrimp is one of my favorite recipes of all time! The combination of crispy and sweet coconut paired with fresh shrimp, and spicy mango sauce always takes me back to my childhood. I have fond memories of enjoying just that at the chain seafood restaurant in our town every time we went. Since coconut shrimp holds such a special place in my heart, I simply had to recreate an SCD legal version, and this is it! Just as fresh, crispy, and sweet as I remember this is the perfect tropical summertime meal! I don’t recommend making these ahead as they don’t hold their crispness the day after they are made, so serve right away. To make this an easy meal I like to add cauliflower rice on the side, or add other veggies and avocado to make it a shrimp bowl, just be sure to remove the tails. Go ahead and bookmark this one, you’re going to love it that much!  

Coconut Shrimp with Mango Dipping Sauce

Serves 4
Prep: 25 min
Cooking: 15 min
Total: 40 min
Beginner

Ingredients:

For coconut shrimp:

1 lb. Shrimp, peeled and deveined  

2 Eggs, beaten

¼ Cup almond milk, no thickeners

1 Cup coconut flour, divided ½ cup and ½ cup  

½ Cup coconut, shredded and unsweetened 

4 Tbsp. coconut oil, for frying

 

For dipping sauce:  

2 Large mangos, peeled and diced 

2 Tbsp. honey 

1 tsp. Chili powder 

      Method Of Prep:

  1. Gather and prep ingredients.
  2. Peel and devein shrimp if needed. Start by peeling off the shell and discarding, then you should shallowly slice the top of the shrimp running lengthwise down its back. Here you will see a line, this is their intestine tract. Gently pull out and discard.
  3. Now that the shrimp has been cleaned, where you cut originally, make a deeper cut down the back of the shrimp to butterfly it.
  4. Be sure to not go all the way through. The goal here is to open up the shrimp so we get a better coating and frying experience by adding surface area.
  5. Now that the shrimp is ready, set up your dredging station.
  6. Start with three shallow bowls or containers.
  7. In the first one you will add ½ cup of coconut flour.
  8. In the second add beaten eggs and almond milk. Whisk to evenly incorporate.
  9. In the third dish add remaining ½ cup of coconut flour and ½ cup of shredded coconut. Stir to evenly distribute.
  10. Grab a frying or sauté pan and put on medium heat.
  11. Add in coconut oil, and allow to melt.
  12. Once the pan is heated, start dredging your butterflied shrimp.
  13. Dredging 3-4 shrimp at a time, start by coating the shrimp with the coconut flour, then move to the wet mixture, and finally finish with the dry.
  14. Once coated, place in the pan and fry 2-3 minutes on each side, or until the shrimp is cooked and the coating has browned.
  15. Be sure to change out the coconut oil in the pan with each batch as it will darken and make your shrimp taste burnt. Don’t use all 4 tablespoons of coconut oil at once. I use about 1 tablespoon per 4-5 shrimp batch.
  16. While the shrimp is cooking, make the mango dipping sauce.
  17. In a small pot on medium heat add diced mango and honey.
  18. Simmer for 10-12 minutes.
  19. Now that the mango is soft, use a potato masher and mash the mango and honey mixture so it resembles more of a chunky sauce.
  20. Add in chili powder and set aside to cool.
  21. Once all the shrimp is cooked, serve immediately with mango sauce and enjoy!

                                         

Nutrition Facts: (4-5 Shrimp with mango dipping sauce) 
Calories- 439
Carbs- 29.5 g
Fat- 22.7 g
Protein- 28.9 g Â