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coconut shrimp mango slaw

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.
Course Dinner, Lunch, Main Course
Cuisine Paleo
Total Time 20 minutes
Servings 2
Calories 469 kcal


  • 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


  1. Preheat oven to 400 degrees F.
  2. Combine the cabbage, jalapeno, mango cilantro, and lime juice in a large bowl and toss. Set aside.
  3. In a wide, shallow dish, combine the coconut, almond flour, garlic, and cayenne. In a separate bowl, beat the egg.
  4. Dip the shrimp in the egg, followed by the coconut mixture. Lay the shrimp on a parchment lined baking sheet.
  5. Bake for 8-10 minutes, until the shrimp is golden brown and cook through.
  6. 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.