Coconut Shrimp With Mango Salsa
Prep time: 
Cook time: 
Total time: 
Serves: 20 Shrimp
  • 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 cilantro, chopped
  • ¼ teaspoon garlic powder
  • ½ teaspoon salt
  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.
Recipe by Autoimmune Wellness at