Hey food lovers! If you’re on the hunt for a quick, tasty dish that gives off major tropical vibes, then look no further than this Paleo Caribbean Coconut Shrimp with Mango Dipping Sauce.
This recipe is not only super easy to whip up, but it also brings a fun, beachy flair to your dinner table — no plane ticket required! Think crispy shrimp coated with a wonderful blend of coconut, paired perfectly with a sweet and tangy mango sauce. Plus, it’s gluten-free and paleo-friendly, so you can totally enjoy that guilt-free tropical indulgence.
You can even adjust the spice levels and swapping shrimp for chicken or veggies works like a charm too! So why not learn how to make this mouthwatering coconut shrimp and let it take you on a mini-vacation with every bite?
Serving and Pairing Suggestions
These crispy coconut shrimp shine on their own, but if you want to take it to the next level, serve them up alongside Zucchini Noodles with Pesto for a fresh and zesty contrast, or maybe some Watermelon Sangria to keep it festive and refreshing.
Another fab side could be Vegetarian Spring Rolls with Sweet Chili Sauce, which adds a delightful crunch. The golden, tropical theme is perfect for summer gatherings or laid-back dinner parties. If you’re feeling creative, gives a shout-out in the comments or make a new recipe with a side kick that complements our coconut shrimp.
Tips and Notes
- Coconut Options: For a crunchier coating, try using unsweetened shredded coconut. It’ll add more texture!
- Shrimp Swap: Don’t have shrimp on hand? Use chicken or even tofu for a different take on this dish.
- Make Waste-Free: Leftover mango sauce? Use it as a topping for yogurt or drizzle over pancakes.
- Store Smart: Store leftovers in an airtight container in the fridge for up to 2 days. Just note that they might lose some crunch.
Ready to make a deliciously tropical moment with this Paleo Caribbean Coconut Shrimp? Grab your ingredients and let’s do this — your taste buds are in for a treat!
Paleo Caribbean Coconut Shrimp with Mango Dipping Sauce
Equipment
- 1 Large mixing bowl
- 1 Baking sheet
- 1 Food processor
- 1 shallow dish
- 1 Frying pan
Ingredients
- 1 pound large shrimp - peeled and deveined
- 1 cup shredded unsweetened coconut
- 1/2 cup almond flour
- 2 large eggs
- 1 tablespoon coconut flour
- 1 teaspoon garlic powder
- 1 teaspoon paprika
- Salt and pepper to taste
- 1 ripe mango - for dipping sauce
- 1 tablespoon lime juice
- 1 tablespoon honey - or maple syrup, if strict Paleo
Instructions
- Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
- In a large mixing bowl, whisk the eggs until well beaten.
- In a separate shallow dish, combine shredded coconut, almond flour, coconut flour, garlic powder, paprika, salt, and pepper.
- Dip each shrimp into the egg mixture, then coat with the coconut mixture, pressing lightly to adhere.
- Place coated shrimp on the prepared baking sheet and bake for 10-12 minutes, until golden brown and cooked through.
- For the mango dipping sauce, place the chopped mango, lime juice, and honey in a food processor and blend until smooth.
- Serve the crispy coconut shrimp with the mango dipping sauce on the side.