Meals · Skillet & sheet-pan mains
Coconut shrimp with mango salsa
Big shrimp in a crunchy coat of unsweetened coconut and almond flour, baked hot on a rack until golden instead of deep-fried. They come with a bright, chunky salsa of ripe mango, red pepper, lime and cilantro that makes the coconut taste even sweeter.
- Time
- 47 min (35 prep + 12 cook)
- Servings
- 4
- Per serving
- 457 kcal
- Protein
- 35 g
Ingredients
Mango salsa
- 2 medium mango, peeled and diced
- 1 medium red bell pepper, finely diced
- 1/2 small red onion, finely diced
- 1 jalapeño, seeded and minced (optional)
- a handful fresh cilantro, chopped
- 2 tbsp lime juice
- a pinch salt
- 1 1/2 lb shrimp, large, peeled and deveined, tails on
- 1/2 tsp salt
- 3 tbsp arrowroot
- 2 eggs, beaten
- 1 cup shredded coconut, unsweetened
- 1/4 cup almond flour
- 1/2 tsp garlic powder
- 1/2 tsp paprika
- 1 tbsp avocado oil, to brush or spray
Steps
- Stir all the salsa ingredients together in a bowl and leave in the fridge while you make the shrimp. Taste it just before serving and add more lime if the mango is very sweet.
- Heat the oven to 400°F. Set a wire rack on a baking sheet and brush it with a little of the oil. Pat the shrimp very dry and season with the 1/2 teaspoon of salt.
- Set out three shallow bowls: the arrowroot in the first, the beaten eggs in the second, and the coconut, almond flour, garlic powder and paprika mixed in the third. Holding each shrimp by the tail, dip it in the arrowroot, tap off the excess, dip it in the egg, then press it firmly into the coconut mixture until well covered. Lay on the rack, not touching.
- Brush or spray the shrimp with the remaining oil. Bake for 10–12 minutes, turning once halfway, until the coating is deep golden and the shrimp are pink and opaque in the middle (145°F). Coconut browns quickly, so watch them for the last few minutes.
- Serve right away while the shrimp are crisp, with the cold mango salsa spooned alongside.
Good to know
Can I fry them instead?
Yes. Shallow-fry in about 1/2 inch of avocado or coconut oil over medium heat for 2 minutes a side, and drain on paper. They take up more fat that way.
Can I air-fry them?
Yes: 400°F for 7–9 minutes in one layer, in two batches, turning once. It is the easiest way to keep them crisp.
Per
- Calories
- 136
- Protein
- (31%)
- 10 g
- Fat
- (47%)
- 7 g
- Carbohydrates
- (23%)
- 9 g
- of which sugar
- 5 g
- Fiber
- 2 g
- Sodium
- 166 mg
More meals
Computed from the ingredients with our published formula, not yet kitchen-tested. How
As written, 1827 kcal goes into the pot and 1532 g of ingredients comes out as about 1342 g of food: 136 kcal per 100 g. Cooking moves water and energy density is the score's biggest lever, so the dish is scored as cooked, not as an average of its parts. Every ingredient links to its food page, with the same data and score. The label's percentages are each macronutrient's share of the calories. The full formula.