Coconut Shrimp with Mango Salsa

If you can’t afford to take a trip to a tropical island this summer, bring the tropical island to your plate! This is sweet, spicy and just the type of meal to fill you up without sacrificing your summer body.


Ingredients: 24 ounces of shrimp (bought cooked, makes about 7-8 servings), 1/2 cup of coconut flour, 1/2 cup of unsweetened coconut flakes, 1 tablespoon of organic sugar, 2 eggs, 1 tablespoon of chia seeds (optional), lemon slice, S&P 

Salsa: 1 mango, 1/2 red onion, 1/2 red pepper, 1 bunch of cilantro, cayenne pepper

Directions: Crack both eggs in small bowl and scramble. Add chia seeds and let sit so they gel. We found that these make a great additional adhesive. 


Mix coconut flour, flakes, and sugar together in separate bowl.

Lightly season shrimp with salt, pepper, the juice of the lemon and a bit of organic sugar. Dip each shrimp in egg/chia and roll thoroughly in coconut mix. Place on baking sheet. Once all are prepared, cover and let sit in refrigerator for at least an hour. 


For the salsa, chop and mix all ingredients thoroughly like shown above. Season cayenne pepper and salt to taste. 


After refrigerating shrimp for at least an hour, bake for 20 mins on 350. Broil for an additional 5 minutes. 

The salsa really made this dish and compliment the coconut well. It’s a tropical mix of flavors while still being light. Unless your pairing it with a rum runner or pina colada. That will rack up your calories a bit more 😜

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