Everyone favorite bar food gone healthy, Coconut Crusted Shrimp with a Mango-Chili dipping sauce.
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!
- 1 pound shrimp, cooked
- 2 large eggs, beaten
- 1 cup unsweetened shredded coconut
- 5/6 cups almond flour
- ½ tsp sea salt
- ½ tsp pepper
- coconut oil
- ½ mango
- ½ lime, juiced
- 1 tsp chili sauce
- 1 tsp toasted sesame oil
InstructionsPrepare 3 separate bowls. The first bowl will contain ‚Öì cup of almond flour and ½ tsp of sea salt. The second bowl will contain 2 large eggs, beaten. The third bowl will have 1 cup of unsweetened shredded coconut and ½ cup of almond flour. Next, take one shrimp and dip it into the first bowl, the almond flour and sea salt mixture, to give it some flavor. Next, you'll dip the shrimp into the second bowl, the egg mixture. Let the egg mixture drip a little bit off of the shrimp to remove any excess egg from the shrimp before putting it into the third bowl. From there, you'll put the shrimp in the third bowl, the shredded coconut and almond flour mixture. Once you've got your coconut crusted shrimp, lay it on a plate. Continue the dipping steps above for each of the shrimps you have until each has been crusted. Make sure that you continue to put each finished shrimp on the plate until you have completed the dipping for all of them. From there, you'll "fry" the shrimp in a pan with coconut oil. Place each shrimp into the pan with some coconut oil. It's best to start with a little bit of oil and then increase it if the pan needs more. Let the shrimp sizzle for 2-3 minutes on each side. After that, place the shrimp on a paper towel to let some of the oil drip off. Meanwhile, begin making the mango chili sauce. Blend the mango, lime, chili sauce and toasted sesame oil in a blender. Finally, platter the shrimp with the dipping sauce on the side.
Nutrition Information Based on a Single Serving
*Percent Daily Value are based on a 2000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.