Paleo Caribbean Coconut Shrimp with Mango Dipping Sauce
Paleo Caribbean Coconut Shrimp is a must-try! Crispy coconut and juicy shrimp are paired with a fresh mango sauce, making it perfect for any gathering.
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.
Notes
This recipe is a delightful twist on traditional shrimp dishes. You can use fresh or frozen shrimp, just ensure they are fully thawed before cooking.
For a spicier kick, add cayenne pepper to the coconut coating. Serve this dish with a variety of dipping sauces for guests to choose from.