Coconut Shrimp with Mango Salsa

Get your healthy on with this easy and delicious baked coconut shrimp. Top it off with a sweet tropical mango salsa for a great appetizer or dinner.

Coconut Shrimp with Mango Salsa | 2 Cookin Mamas Get your healthy on with this easy and delicious baked coconut shrimp. Top it off with a sweet tropical mango salsa for a great appetizer or dinner.
I love coconut shrimp but not the extra calories that frying brings to the dish, so I looked far and wide for a recipe that just requires baking. I found one that was not only baked but tasted just as good as the fried I always order at restaurants.

Coconut Shrimp with Mango Salsa 700 | 2 Cookin Mamas

I decided instead of making a sweet & sour sauce that is usually served with this type of dish that I would make a mango salsa in it’s place. And I am so glad I did because it was out of this world delicious!  I bet it would be great served with grilled pork or fish and, I know for a fact, that it works especially well with this Grilled Chicken recipe.  Just look at all that fresh and sweet goodness!

Mango Salsa | 2 Cookin Mamas

Enjoy!

COCONUT SHRIMP with MANGO SALSA
Prep Time
20 mins
Cook Time
10 mins
Total Time
30 mins
 
Get your healthy on with this easy and delicious baked coconut shrimp. Top it off with a sweet tropical mango salsa for a great appetizer or dinner.
Course: Appetizer
Cuisine: American
Keywords: appetizer, coconut, healthy, mango salsa, recipe, shrimp
Servings: 4 servings
Calories: 344 kcal
Author: Linda Warren
Ingredients
Mango Salsa
  • 1 lime, zested and juiced
  • 2 mangos, peeled and chopped
  • 1/4 cup honey
  • 1/8 teaspoon cayenne pepper
  • Fresh cilantro, chopped
Coconut Shrimp
  • 12 ounces fresh or frozen large shrimp, with tails, thawed, peeled and deveined
  • Sea salt to taste
  • 1 cup flaked coconut
  • Garnish: lime wedges (optional)
Directions
  1. Preheat oven to 425 degrees. Prepare a cookie sheet by spraying with a nonstick cooking spray.
  2. Place lime juice, 1 cup chopped mango, honey, and cayenne pepper in a blender and process until smooth. Pour ¼ cup mango mixture into a small bowl, top with lime zest and small amount of chopped cilantro, cover and store in refrigerator.
  3. Prepare shrimp by washing, patting dry then sprinkling with a small amount of sea salt.
  4. Place coconut on a large plate. Dip shrimp first into the remaining mango salsa then into coconut, pressing so it adheres to the outside of shrimp. Place on the prepared cookie sheet.
  5. Bake in oven for 8-10 minutes or until shrimp are fully cooked and nicely browned.
  6. Serve hot with reserved mango salsa and top with remaining chopped mango and cilantro. Serve with lime wedges on the side.
Recipe Notes

Wine Pairing: This shrimp dish has a slightly sweet and fruity flavor that would be enhanced by a wine that has a touch of sugar and low alcohol such as a Riesling or a Pinot Gris. Other whites that could also accompany this dish include a Sauvignon Blanc and an unoaked Chardonnay. If red is your preference, try a Pinot Noir or a nice Rioja.

Nutrition Facts
COCONUT SHRIMP with MANGO SALSA
Amount Per Serving
Calories 344 Calories from Fat 135
% Daily Value*
Fat 15g23%
Saturated Fat 12g60%
Cholesterol 214mg71%
Sodium 670mg28%
Potassium 350mg10%
Carbohydrates 36g12%
Fiber 5g20%
Sugar 30g33%
Protein 19g38%
Vitamin A 920IU18%
Vitamin C 38.7mg47%
Calcium 143mg14%
Iron 2.8mg16%
* Percent Daily Values are based on a 2000 calorie diet.

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Get your healthy on with this easy and delicious baked coconut shrimp. Top it off with a sweet tropical mango salsa for a great appetizer or dinner. #shrimp #coconutshrimp #mango #salsa #dinner

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