Paleo Coconut Shrimp with a Coconut Mango Dipping Sauce
I wanted to share this fun summer recipe with you!
Ever since moving to Florida, I noticed that practically every restaurant menu contains some sort of coconut shrimp recipe. Being a fish lover, it’s what I order every single time!
I am one of those people that loves to re-create the recipes I love at the restaurants at home. With a healthy twist of course…
I used coconut flour in place of the flour to make it a gluten-free option.
I used shredded unsweetened coconut in place of the sweetened coconut and added a honey dipping sauce on the side for the added sweetness.
I also used my air fryer instead of deep frying for a healthier twist.
Needless to say, it was a hit and we will be making it again! I wanted to share this fun summer recipe with you as well as my current favorite supplier of shrimp!
I found this really awesome company called Mmmediterranean, they are an importer of high-quality food from the Mediterranean shores! They specialize in high-quality frozen seafood and I have been obsessed with their shrimp and tuna. For this recipe, I am using a pound of their Wild Raw Red Shrimp Easy Peel, large size at approximately 11 to 15 units per pound.
When I ordered the fish, it came only a few days later completely frozen and ready for my freezer. Their seafood is high quality and very affordable!
Paleo Coconut Shrimp with a Coconut Mango Dipping Sauce
Ingredients
- 1 pound Wild Raw Red Shrimp Easy Peel (11/15 count)
- 2 whole eggs, beaten
- 1/2 cup coconut flour
- 1 1/2 cup shredded coconut, unsweetened
- 1 tablespoon coconut milk
- 1/2 teaspoon garlic powder
- 1/4 teaspoon paprika
- 1/4 teaspoon turmeric
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1 ripe mango, peeled & sliced
- 2 tablespoons coconut milk
- 1 tablespoon honey
- 1 tablespoon lime juice
- 1/2 teaspoon salt
Instructions
- If the shrimp are frozen, thaw them in the fridge for about 4 hours. Make sure to put the bag of shrimp in a bowl or on a plate as the bag will condensate and could make a puddle of water in the fridge if you’re not careful (yup, that’s happened to me).
- Once the shrimp are thawed, place them in a colander. Run cold water over the shrimp.
- If your shrimp need to be peeled and deveined, here’s a quick youtube video I found helpful.
- This recipe will work with tail on OR tail off, so just decide whichever way you prefer!
- Place the clean and deveined shrimp on a plate lined with a paper towel so an access liquid is absorbed. Ensure the shrimp are at room temperature.
- Prepare 3 different bowls. In the first bowl, combine the coconut flour and spices.
- In the second bowl, add the coconut milk and crack the eggs, beat until combined.
- Pour the shredded coconut into the third bowl.
- Spray the air fryer basket with avocado oil spray. Here's a link to my Air Fryer!
- Begin with one shrimp. Dip the shrimp in the coconut flour mixture, then coat in the beaten eggs, and lastly in the shredded coconut.
- Set it on the oiled air fryer pan immediately.
- Repeat until all shrimp are coated and ready for air frying!
- Air fry at 375 degrees for 10 minutes.
- Remove and serve alongside the mango sauce for dipping!
- While the shrimp are cooking, in a blender add all of the sauce ingredients. Blend for about 20-30 seconds until smooth and creamy. Serve alongside the cooked coconut shrimp for dipping!
Discover a delightful recipe for crispy air fryer green beans with mushrooms, perfect as a healthy side dish or main complement. Easy to prepare with pantry staples, this dish is ideal for any mealtime and suitable for both new and seasoned air fryer users.