Coconut Shrimp With Paleo Mango Ginger Dip

Coconut Shrimp With Paleo Ginger Mango Dip. Coconut Shrimp With Paleo Mango Ginger Dip.
 

Whether you are hosting a dinner party or just have a couple of good friends over for lunch, these crispy coconut shrimp with mango ginger dip is perfect for any occasion. It can be served as a appetizer, snack, or even a main dish. The spiciness from the jalapeno in the dip really adds a wonderful contrast to the sweetness of the mango. If personally you do not like spice, this dip is absolutely delicious with the jalapeno being omitted.


 

Ingredients:
1 lb. raw shrimp, peeled and deveined
2 egg whites
4 tbsp tapioca starch
1 cup shredded coconut
Sea salt and freshly ground black pepper

Ingredients for the mango sauce:
1 cup mango, peeled and chopped
1/3 cup coconut milk
1-2 tsp lime juice
1 tbsp ginger, chopped
1 jalapeño, thinly minced
1 tbsp honey, raw and natural

Directions:

  1. Preheat your oven to 400 F. Line a pan with a wire rack.
  2. Add the tapioca starch to a bowl and season to taste with salt and pepper.
  3. Place the egg whites in a second bowl, and the shredded coconut in a third bowl. Line all the bowls up on your counter top in order of tapioca starch, egg whites, then coconut.
  4. One shrimp at a time, dredge in tapioca starch, then egg whites, then coconut. Place on the wire rack.
  5. Once all the shrimp are covered in all three mixtures and on the wire rack, place in the oven and bake for 10 minutes on each side for a total of 20 minutes.
  6. While the shrimp are cooking, combine the mango, lime juice, jalapeño, coconut milk, ginger, and honey in a blender. Blend until you get a smooth sauce.
  7. Serve the shrimp hot with the mango sauce.
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