Arielle Haspel shows you how to make her favorite bar food gone healthy, Coconut Crusted Shrimp with a Mango-Chili dipping sauce. You are going to start out with one pound of raw (or cooked) shrimp and one third of a cup of almond flour, a healthy alternative to a Panko crust or a whole wheat crust or just wheat flour in general.
Now you're going to prepare 3 bowls to dip the shrimp in before cooking. One bowl with the almond flour and a little bit of sea salt, one bowl with two large eggs whipped and the last bowl with one cup of unsweetened shredded coconut and mix that with half a cup of almond flour. Dip your shrimp into each one of these bowls and lay your coconut crusted shrimp onto a plate.
Once all your shrimp are ready, you're all set to cook it with a little bit of coconut oil. Coconut is an anti-inflammatory high-heat oil that is a much healthier alternative to other types of oil (you still want to make sure you don't use too much oil to keep these as healthy as possible!). Let your shrimp sizzle about two to three minutes on each side and when they're nice and brown, place them on a plate with a paper towel to let some of the oil drip off a little bit.
Now you're ready to move on to the mango-chili dipping sauce! To make this tango dipping sauce, you're going to need half a mango, half a lime, one teaspoon of sesame oil, and one teaspoon of chili sauce. You can also add in a little bit of sea salt if you'd like. All you need to do is pour all of these ingredients into your blender until they're mixed well together.
You can now enjoy dipping your clean coconut crusted shrimp into your delicious mango-chili sauce and enjoy with less guilt!