My Sweet Marie

Coconut Shrimp with Mango Salsa (gluten-free)

Posted on: April 9, 2012

For Good Friday this year, I was a guest at Mel and Jim’s! I brought Coconut Shrimp with Mango salsa as an appetizer! They were a hit for all! And they’re gluten-free!

INGREDIENTS:

  • 2lbs peeled and butterflied shrimp
  • 2 cups almond flour
  • 2 eggs + 1/4 water mixed for egg wash
  • 2-3 cups of ground coconut
  • 2 cups frozen mango or fresh chopped small
  • 1-2 jalapenos diced small
  • 1/2 cup cilantro chopped
  • 1-2 limes

DIRECTIONS:

  1. Set your area up with 3 bowls. One for the almonds, one for the egg wash and one for the coconut.
  2. dip the shrimp one at a time in the almonds, then the egg then the coconut.
  3. lay them flat on parchment covered trays.
  4. bake at 350 for about 20 minutes until pink and crumbs are just turning brown.
  5. Serve with Mango Salsa!

MANGO SALSA:

  1. Add the mango, jalapenos and cilantro in a medium bowl.
  2. squeeze the fresh lime juice of 1 lime over it all.
  3. Using a masher, mash the salsa up just a bit, be sure to leave some chunks.
  4. Serve with nachos, fish, shrimp or chicken!
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