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Gluten-Free Coconut Shrimp with Mango Dip

coconut shrimp with mango dip

Make this gluten-free and/or low-carb by swapping out just a few ingredients.

Servings 6 to 8, as an appetizer
Author Rosemary Stelmach

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

  1. 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

  1. Rinse and pat dry the cleaned shrimp.

  2. 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.

  3. 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.

  4. 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.

  5. Serve shrimp immediately along with the mango dip and lime wedges. Garnish with cilantro.