Coconut Shrimp With Mango Salsa

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This tropical-dream of a dish was the result of needing a mini vacation from a busy season of life. When you can’t really “get away”, this might just be the thing to refresh you. I love being busy, but I have noticed that my digestion does not. I have a tendency to scarf my food down in order to get some nourishment quick before I’m on to the next thing. These juicy and flavor-packed shrimp made my AIP dreams come true and had me savoring each bite. Not to mention the tangy mango salsa with a proportionate bite from the cilantro and green onion.

I served these bad boys on my favorite AIP tortillas (here’s a great recipe!) with some purple cabbage and emulsified garlic. You can also throw them onto a salad or simply enjoy them by themselves. Yeah, they’re that good. They will have your seafood-loathing friends and family begging for more.

Not only was this super easy to make, it required minimal time to prepare — making this the ultimate summer meal. I swear I heard steel drums and ocean waves. So take a hot minute and treat-yo-self to my new favorite summer recipe. You deserve it!

Coconut Shrimp With Mango Salsa
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Dinner
Cuisine: Caribbean
Serves: 20 Shrimp
Ingredients
  • Shrimp:
  • 1 cup cassava flour
  • 1 cup desiccated coconut (shredded works too)
  • 1 cup full fat coconut milk
  • 1 teaspoon salt
  • 1 pound of raw, peeled-shrimp (preferably sustainably wild caught)

  • Salsa:
  • 1 mango, chopped
  • 1 stalk of green onion, thinly sliced
  • ½ lime, juiced
  • 1 avocado, diced
  • 3 tablespoons cup cilantro, chopped
  • ¼ teaspoon garlic powder
  • ½ teaspoon salt
Instructions
  1. Preheat oven 425 degrees F.
  2. On a small plate, sprinkle the surface with about ¼ cup of the cassava flour.
  3. In a small bowl, pour the coconut milk.
  4. In a shallow or wide bowl, combine the remaining cassava flour, desiccated coconut, and salt. Mix well.
  5. Dredge the shrimp in this order: cassava, milk, then coconut mixture.
  6. Place on a greased baking sheet and bake in the oven for 10-12 minutes, or until golden brown. (You may want to broil them for a couple minutes at the end.)
  7. In a medium-sized bowl, combine all the salsa ingredients and mix well.
  8. Serve the shrimp and salsa alone or on top of your favorite taco ingredients and AIP tortilla.

 

About Kelsey McReynolds

Kelsey McReyonlds is the owner of www.ElsiMae.com and was introduced to the AIP community after years of antibiotic and birth control use; eating disorders, extreme exercising and excessive alcohol use that lead to intense digestive issues, candida overgrowth and leaky gut syndrome. Only through the therapeutic use of foods was she healed and has now made it her goal to educate those around her on how easy and fun it can be to nourish our bodies and souls. If you were to go to her house she would most likely be whipping up some delicious treat that you just HAVE to try!

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