Who’s ready for a crispy, delicious, healthy snack? That’s right. I said healthy. This coconut shrimp can be made gluten-free and with a few tweaks, can be labeled low-carb. It’s day 24 of our 30-day challenge. We’re all ready for a treat. Believe me on this one …these Coconut Shrimp with Mango Dip are delicious.
The dip is fashioned after the one that is served at the popular restaurant chain …Bonefish Grill. The sweet and spicy flavor is a perfect accompaniment to the savory shrimp.
Brown sugar is used to sweeten the mango dip. If you are limiting your carb intake, simply replace the brown sugar with the equivalent of your favorite low-carb sweetener.
Mix this up early in the day, or the day before, so that the flavors have a chance to blend.
- In a medium bowl, combine mango along with remaining dip ingredients.
- Stir until sugar is dissolved.
- Can be made a day ahead.
- Refrigerate until ready to serve
The shrimp is prepared by dipping it in frothy egg whites, then coating each one with a combination of unsweetened coconut flakes and flour.
- Need to make a gluten-free version? Use Bob’s Red Mill Gluten-Free All-Purpose Flour instead of regular flour.
- Trying to stay on a low-carb diet? Swap out that regular flour with coconut flour. A simple fix.
- Rinse and pat dry the cleaned shrimp.
- In a large wide bowl or pie plate, mix the coconut flakes with the flour.
- Dip the shrimp into the egg whites.
- Then coat them thoroughly with the coconut mixture.
- Heat a 9-inch fry pan over medium-high heat.
- Add about 1 1/2 cups of coconut oil.
- When the oil is hot and sizzling, add 5 to 6 pieces of shrimp.
- Be careful to space them so that the sides don’t touch.
- Cook until the shrimp are golden brown on both sides.
Be careful not to overcook – the shrimp tend to be done quickly.
- Remove shrimp with a slotted spoon.
- Place on a tray covered with paper towels.
- If desired, sprinkle lightly with salt.
Your Coconut Shrimp with Mango Dip are ready to enjoy.
- Serve shrimp immediately along with the mango dip and lime wedges.
- Garnish with cilantro.
They are as delicious as, or better than what you’d expect at your favorite restaurant.
coconut shrimp with mango dip
Make this gluten-free and/or low-carb by swapping out just a few ingredients.
Ingredients
Mango Dip
- 1 cup finely chopped peeled mango (about 1 medium mango)
- 2 tablespoons Asian fish sauce
- 1 tablespoon freshly squeezed lime juice (about 1/2 large lime)
- 2 tablespoons brown sugar (or equivalent sugar substitute, for low-carb)
- 1 teaspoon finely chopped jalapeno
- 1 tablespoon finely chopped red onion
- 1 teaspoon minced garlic
- 1/4 cup chopped fresh cilantro leaves, plus more for garnish
Coconut Shrimp
- 1 1/2 pounds extra large or jumbo shrimp, peeled & deveined
- 2 cups unsweetened coconut flakes
- 2 tablespoons unbleached all-purpose flour or gluten-free flour (substitute with coconut flour for low-carb)
- 2 large egg whites, whisked until frothy
- coconut oil, for frying
- lime wedges, for serving
Instructions
Mango Dip
-
In a medium bowl, combine mango along with the remaining dip ingredients. Stir until sugar is dissolved. Can be made a day ahead. Refrigerate until ready to serve.
Coconut Shrimp
-
Rinse and pat dry the cleaned shrimp.
-
In a large wide bowl or pie plate, mix the coconut flakes with the flour. Dip the shrimp into the egg whites, then coat thoroughly with the coconut mixture.
-
Heat a 9-inch fry pan over medium-high heat. Add about 1 1/2 cups of coconut oil. When the oil is hot and sizzling, add 5 to 6 pieces of shrimp, being careful to space them so that the sides do not touch.
-
Cook until the shrimp are golden brown on both sides, being careful not to overcook. Remove shrimp with a slotted spoon and place on a tray covered with paper towels. If desired, sprinkle lightly with salt.
-
Serve shrimp immediately along with the mango dip and lime wedges. Garnish with cilantro.
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