Coconut and mango – one of my favorite combinations. Throw in some shrimp and a bit of spice from a jalapeno and this Coconut Shrimp with Mango Slaw brings all the flavors to make it a favorite.
If you’re suffering from those winter blues right now – first, read this article we wrote last year about beating them. And then buy all the ingredients you need to whip up this tropical dish in the kitchen. The sunny mango and coconut shrimp will bring a little light and happiness to your tastebuds.
The slaw in this recipe is made from chopped cabbage (make sure you chop it up fine – or buy the pre-shredded one, no judgement.) Throw in a diced jalapeno (discard the seeds for less spice) and mango. The sweetness of the mango will help cut the spiciness of the jalapeno. If you’re a fan of cilantro (I 100% am, but some people are not), throw it in on top. Then, slice that lime in half and squeeze in the juice from both halves. Give it a good mix and set it to the side to marinate together.
Once you have the slaw set aside, you’ll make your breading for the coconut shrimp. Combine the shredded coconut, almond flour, and spices into a wide, shallow bowl. In another bowl, beat one egg.
Next, you’ll just drag each little shrimp through the egg mixture and then into the coconut. Make sure each shrimp is coated thoroughly. Place the shrimp onto the baking sheet and bake until golden brown. Probably about 8-10 minutes but keep a close eye on them.
To plate, just cover your plate with the slaw and place as many shrimp as you like on top. Then, all you have to do is eat.
If you like this recipe, you might these others from our archive:
Coconut Shrimp with Mango Slaw
- 2 cups finely shredded cabbage
- 1 jalapeno minced
- 1 mango diced
- 1/2 cup chopped cilantro
- Juice of 1 lime
- 1/2 cup unsweetened shredded coconut
- 1/2 cup almond flour
- 1/2 teaspoon garlic powder
- 1/4 teaspoon cayenne pepper
- 1 pound peeled and deveined shrimp
- 1 egg
Preheat oven to 400 degrees F.
Combine the cabbage, jalapeno, mango cilantro, and lime juice in a large bowl and toss. Set aside.
In a wide, shallow dish, combine the coconut, almond flour, garlic, and cayenne. In a separate bowl, beat the egg.
Dip the shrimp in the egg, followed by the coconut mixture. Lay the shrimp on a parchment lined baking sheet.
Bake for 8-10 minutes, until the shrimp is golden brown and cook through.
Serve with the slaw.
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