Honey Coconut Crusted Shrimp with Spicy Mango Salsa

Honey Coconut Crusted Shrimp with Spicy Mango Salsa_700x366

The awesome thing about this shrimp recipe is that I didn’t marinate the raw shrimp in the coconut milk/honey mixture more than 5 minutes and it tasted amazing. If you let it soak maybe 15 minutes I suspect the shrimp would be even tastier!

Key points are always fry in coconut oil.

Always use wild-caught shrimp and always EAT REAL FOOD!

EATgredients:

Shrimp and “Marinade”:

  • ½ lb. wild caught-shrimp, peeled with tails still on
  • ¼ cup coconut milk
  • 1 Tbsp. honey
  • 1 egg

Batter:

  • 1/8 cup tapioca flour
  • ¼ cup coconut shreds ( a little more for sprinkling)
  • 1 tsp. paprika
  • 1 tsp. dried parsley
  • 1 tsp. garlic powder
  • Salt and pepper to taste

For frying:

  • ¼ cup coconut oil

Spicy Mango Salsa:

  • 1 ripe mango, chopped/diced
  • 1 Serrano pepper, chopped/diced
  • 1 carrot, chopped/diced
  • 2 Tbsp. red onion, chopped/diced
  • 2 Tbsp. green onion, chopped/diced
  • Dried parsley
  • Salt and pepper to taste
  • Cilantro for garnish

Steps to crEATe:

1.)    Peel shrimp. Set aside

2.)    Beat egg, coconut milk, and honey in small bowl. Set shrimp and allow to marinate for about 5 minutes (prepare the mango salsa, see below).

3.)    In large plate add the dry ingredients, mix well.

4.)    Heat coconut oil in a saucepan on medium-high heat.

5.)    Begin to coat shrimp with dry batter mixture, coat very well and sprinkle with a few more coconut shreds before placing them in coconut oil.

6.)    Fry in coconut oil about 2 minutes on each side. If you cook it too fast your batter will fall apart! Cook until golden brown and enjoy!

Steps to crEATe:

1.)    Chop all ingredients.

2.)    Heat 1 Tbsp. coconut oil in small skillet.

3.)    Add carrots, red onions, and Serrano pepper and sauté for 3 minutes.

4.)    Add mango and green onion and a pinch of parsley. Saute for 3-4 minutes, until soft and spicy!

5.)    Top fried shrimp with salsa!

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