Crab Stuffed Mushrooms
25th November 2015
Greek Salad Appetiser
3rd March 2016
Ingredients
- 1 lb raw shrimp peeled and deveined
- 2 egg whites
- 4 tbsp tapioca starch
- 1 cup shredded coconut
- Himalayan Crystal Salt and freshly ground black pepper
Mango Sauce:
- 1 cup mango chopped
- 1/3 cup coconut milk
- 1 tsp lime juice
- 1 jalapeño thinly minced
- 2-3 tsp maple syrup
Servings:
Instructions
- Preheat your oven to 400 F.
- Line a pan with a wire rack.
- Add the tapioca starch to a bowl and season to taste with salt and pepper.
- Place the egg whites in a second bowl, and the shredded coconut in a third. Line all the bowls up on your countertop in order (tapioca starch, egg whites, then coconut).
- One shrimp at a time, put in tapioca starch, then egg whites, then coconut. Place on the wire rack.
- Once all the coconut-covered shrimp are on the wire rack, place in the oven and bake for 10 minutes on each side (20 minutes total).
- While the shrimp are cooking, mix the mango, lime juice, jalapeño, coconut milk, and maple syrup in a blender.Leave out some small mango pieces and mix into the sauce.
- Blend until you get a smooth sauce.
- Serve the shrimp hot with the mango chutney.
