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.
00:00.025 --> 00:05.220
[SOUND] I'm Arielle Haspel and
this is Healthy Nation.
00:05.220 --> 00:09.431
Today we are making your
favorite bar food gone healthy,
00:09.431 --> 00:14.170
coconut crusted shrimp with
a mango chili dipping sauce.
00:14.170 --> 00:14.910
00:16.400 --> 00:19.290
So to get started,
we are going to be using some raw shrimp.
00:19.290 --> 00:22.480
You can also use cooked shrimp, too,
if you want to save a little bit of time.
00:22.480 --> 00:26.330
We're gonna be using almond flour, which
actually is the healthier alternative to
00:26.330 --> 00:30.760
a panko crust or a whole wheat crust,
or just wheat flour in general.
00:30.760 --> 00:35.470
We're gonna do one bowl with almond flour,
and a little bit of sea salt.
00:35.470 --> 00:38.750
And then we're gonna do
the next bowl with some eggs.
00:39.820 --> 00:44.680
And then the last, the special bowl,
is gonna be with some shredded coconut.
00:44.680 --> 00:50.170
Here, I'm using unsweetened, shredded
coconut and some more almond flour.
00:50.170 --> 00:51.470
I'm gonna mix this up.
00:51.470 --> 00:53.796
00:53.796 --> 00:55.960
Make sure that it.
00:55.960 --> 01:00.575
So, we're gonna take the shrimp and we
are just going to dip it into the almond
01:00.575 --> 01:04.210
mixture and the salt,
just to give it a little bit of flavor.
01:04.210 --> 01:05.840
And then, we're gonna dip it into the egg.
01:05.840 --> 01:07.760
01:07.760 --> 01:11.747
I always like to let it drip
a little bit off, so it's not too,
01:11.747 --> 01:14.760
cuz you really want it to be crusty.
01:14.760 --> 01:19.880
And then, we dip it into the shredded
coconut and almond flour mixture.
01:19.880 --> 01:22.477
So once you've got your
01:22.477 --> 01:26.380
you're just gonna lay it onto a plate and
then, you're gonna do the next one.
01:26.380 --> 01:29.592
01:29.592 --> 01:31.310
01:31.310 --> 01:33.666
And then once you've got all your shrimp,
01:33.666 --> 01:37.210
we're going to fry it in the pan
with a little bit of coconut oil.
01:37.210 --> 01:39.000
Coconut oil is a high heat oil.
01:39.000 --> 01:43.461
It's anti-inflammatory, and
your body is gonna love you back for
01:43.461 --> 01:46.130
eating something fried in coconut oil.
01:46.130 --> 01:49.920
We're gonna place each
shrimp into the pan.
01:49.920 --> 01:52.464
I always like to start with
a little bit of oil, and
01:52.464 --> 01:55.380
then I'll increase it if the pan
needs a little bit more.
01:55.380 --> 01:56.930
But you should only need a little bit,
01:56.930 --> 01:58.881
especially if you're
using a non-stick pan.
01:58.881 --> 02:00.849
02:04.860 --> 02:07.090
Looking good here.
02:07.090 --> 02:10.954
All right, we're gonna let it sizzle for
about two or three minutes on each side,
02:10.954 --> 02:14.538
and then we're gonna place it onto some
paper towel to let some of the oil drip
02:14.538 --> 02:15.380
off a little bit.
02:15.380 --> 02:18.760
And then it's time to make
the mango chili sauce.
02:18.760 --> 02:22.737
To pair the shrimp perfectly with
a sweet and tangy dipping sauce,
02:22.737 --> 02:27.565
we've got some fresh mango, sesame oil,
chili sauce, little bit of lime, and
02:27.565 --> 02:30.920
if you want you could even put
a little bit of sea salt in.
02:30.920 --> 02:34.760
So the trick to making this,
is just to pour it all in the blender.
02:34.760 --> 02:36.000
So easy right?
02:37.570 --> 02:41.700
Most dipping sauces have
tons of sugar in it, so
02:41.700 --> 02:48.122
I always like to keep it fresh and
light with fresh and light ingredients.
02:48.122 --> 02:55.440
All right, and here another fresh and
light ingredient, lime.
02:55.440 --> 02:58.176
So once its on the blender,
let's get blended.
02:58.176 --> 03:03.252
[SOUND] Perfect, let me take
03:03.252 --> 03:08.554
a taste, see if it's good.
03:08.554 --> 03:09.594
03:09.594 --> 03:16.087
03:16.087 --> 03:18.290
03:18.290 --> 03:21.070
Such a delicious version
of your favorite bar food.
03:21.070 --> 03:26.130
Fried shrimp gone healthy with
a little hint of the tropics, enjoy.
03:26.130 --> 03:34.189