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.
Servings 4 servings
Calories 344kcal
Ingredients
Mango Salsa
- 1 lime, zested and juiced
- 2 mangos, peeled and chopped
- ¼ cup honey
- ⅛ 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)
Instructions
- Preheat oven to 425 degrees. Prepare a cookie sheet by spraying with a nonstick cooking spray.
- 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.
- Prepare shrimp by washing, patting dry then sprinkling with a small amount of sea salt.
- 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.
- Bake in oven for 8-10 minutes or until shrimp are fully cooked and nicely browned.
- Serve hot with reserved mango salsa and top with remaining chopped mango and cilantro. Serve with lime wedges on the side.
Nutrition
Calories: 344kcal | Carbohydrates: 36g | Protein: 19g | Fat: 15g | Saturated Fat: 12g | Cholesterol: 214mg | Sodium: 670mg | Potassium: 350mg | Fiber: 5g | Sugar: 30g | Vitamin A: 920IU | Vitamin C: 38.7mg | Calcium: 143mg | Iron: 2.8mg