Crispy Coconut Shrimps With Mango Chutney
Crispy Coconut Shrimps with Mango Chutney
Print Recipe
Servings Prep Time
4 30 minutes
Servings Prep Time
4 30 minutes
Crispy Coconut Shrimps With Mango Chutney
Crispy Coconut Shrimps with Mango Chutney
Print Recipe
Servings Prep Time
4 30 minutes
Servings Prep Time
4 30 minutes
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
  1. Preheat your oven to 400 F.
  2. Line a pan with a wire rack.
  3. Add the tapioca starch to a bowl and season to taste with salt and pepper.
  4. 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).
  5. One shrimp at a time, put in tapioca starch, then egg whites, then coconut. Place on the wire rack.
  6. 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).
  7. 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.
  8. Blend until you get a smooth sauce.
  9. Serve the shrimp hot with the mango chutney.