“Mouthwatering Keto Thai Snack – Coconut Shrimp with Spicy Mango Salsa”
Discover a delicious and keto-friendly Thai snack that combines succulent coconut shrimp with tangy spicy mango salsa for an unforgettable culinary experience. Perfect for satisfying your cravings while staying on track with your low-carb diet.
Allergens
Shrimp, Eggs, Coconut, Mango
Ingredients
- 12 large shrimp (peeled and deveined) 1 cup unsweetened shredded coconut 1/4 cup almond flour 2 large eggs (whisked) 1 ripe mango (diced) 1 red bell pepper (chopped) 1/2 small red onion (finely chopped) 1/4 cup fresh cilantro (chopped) 2 tablespoons lime juice 1 teaspoon fish sauce 1/2 teaspoon crushed red pepper flakes Salt and pepper (to taste)
Instructions
- Prepare coconut shrimp: In a shallow dish, combine almond flour and shredded coconut. Season with salt and pepper. Dip shrimp in whisked eggs, then coat in the coconut almond flour mixture. Heat oil in a frying pan over medium heat. Fry shrimp until golden brown, about 2 3 minutes per side. Remove and drain on paper towels. Prepare spicy mango salsa: In a bowl, combine diced mango, chopped red bell pepper, finely chopped red onion, chopped cilantro, lime juice, fish sauce, crushed red pepper flakes, salt, and pepper. Mix well.
Chef’s Insight
The combination of coconut and shrimp creates a delightful mouthfeel, while the spicy mango salsa adds an aromatic and tangy contrast.
Notes
Adjust the spiciness of the salsa to your preference by adding more or less crushed red pepper flakes.