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Coconut Shrimp with Mango Slaw
A sweet and savory salad is served with crispy coconut shrimp for a meal that is nutritious, filling, and satisfying.
Servings 2
Calories 469 kcal
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2
cups
finely shredded cabbage
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1
jalapeno
minced
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1
mango
diced
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1/2
cup
chopped cilantro
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Juice of 1 lime
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1/2
cup
unsweetened shredded coconut
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1/2
cup
almond flour
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1/2
teaspoon
garlic powder
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1/4
teaspoon
cayenne pepper
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1
pound
peeled and deveined shrimp
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1
egg
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Preheat oven to 400 degrees F.
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Combine the cabbage, jalapeno, mango cilantro, and lime juice in a large bowl and toss. Set aside.
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In a wide, shallow dish, combine the coconut, almond flour, garlic, and cayenne. In a separate bowl, beat the egg.
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Dip the shrimp in the egg, followed by the coconut mixture. Lay the shrimp on a parchment lined baking sheet.
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Bake for 8-10 minutes, until the shrimp is golden brown and cook through.
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Serve with the slaw.
Nutrition Facts
Coconut Shrimp with Mango Slaw
Amount Per Serving
Calories 469
Calories from Fat 171
% Daily Value*
Fat 19g29%
Carbohydrates 38g13%
Fiber 8g33%
Sugar 28g31%
Protein 45g90%
* Percent Daily Values are based on a 2000 calorie diet.