Crispy Baked Coconut Shrimp Skewers with Mango Dipping Sauce

Allergens

Shrimp (Seafood), Coconut

Ingredients

• 1 lb large shrimp, peeled and deveined
• 1 cup unsweetened shredded coconut
• 1/2 cup almond flour
• 1/4 cup arrowroot starch
• 3 tbsp coconut oil, melted
• Salt and pepper to taste
• Fresh cilantro leaves for garnish For Mango Dipping Sauce:
• 1 ripe mango, peeled and pitted
• 1/4 cup coconut milk
• 2 tbsp lime juice
• 1 tbsp honey
• 1/2 tsp grated ginger
• Pinch of salt

Instructions

1. Preheat oven to 375°F (190°C) and line a baking sheet with parchment paper.
2. In a shallow dish, combine shredded coconut, almond flour, and arrowroot starch. Season with salt and pepper to taste.
3. Dip each shrimp in the coconut mixture, ensuring it's evenly coated, then place on the prepared baking sheet.
4. Bake for 12 15 minutes or until golden brown and crispy.
5. While the shrimp is baking, prepare the Mango Dipping Sauce by blending all ingredients in a blender or food processor until smooth.
6. Serve the baked coconut shrimp skewers with the Mango Dipping Sauce on the side and garnish with fresh cilantro leaves.

Chef’s Insight

To enhance the flavors even more, marinate the shrimp in a mixture of lime juice and minced garlic for 15-30 minutes before coating them with the coconut mixture.

Notes

Feel free to adjust the seasoning according to your preference.