Keto Caribbean Coconut Shrimp Bites with Mango Salsa

Discover our mouthwatering Keto Caribbean Coconut Shrimp Bites recipe with a zesty mango salsa, perfect for an exotic taste experience at home.

Time: Prep - 10 min, Cook - 10 min, Total - 20 min

Servings: 4

Difficulty: Advanced

Cuisine: Caribbean, Keto

Allergens

Shellfish

16 large shrimp, peeled and deveined 1 cup unsweetened coconut flakes 2 tablespoons almond flour 2 tablespoons grated Parmesan cheese 1/4 teaspoon ground cinnamon 1/4 teaspoon ground nutmeg 1/4 teaspoon sea salt 1/4 teaspoon black pepper 2 large eggs, beaten Coconut oil for frying Fresh mango salsa (recipe below)

Combine coconut flakes, almond flour, Parmesan cheese, cinnamon, nutmeg, salt, and pepper in a shallow dish. Mix well. Prepare the beaten eggs in another shallow dish. Dredge each shrimp first in the egg mixture, then in the coconut mixture, pressing gently to adhere. Place on a clean plate and refrigerate for 30 minutes. Heat about 1 inch of coconut oil in a deep skillet over medium heat until hot but not smoking. Fry shrimp in batches, turning once, until golden brown and cooked through, about 2 3 minutes per side. Transfer to paper towels to drain. Serve immediately with fresh mango salsa on the side.

To get that perfect crunch, ensure the shrimp is coated evenly in the coconut mixture before frying.

Feel free to adjust the spices and seasonings according to your taste preferences.

For those not on a keto diet, replace almond flour with regular all-purpose flour.

Bake the shrimp in the oven at 400°F (200°C) for 15 minutes, flipping halfway through.

You can also use an air fryer to cook the coconut shrimp bites.

Store leftover cooked shrimp in an airtight container in the refrigerator for up to 2 days or freeze for up to 3 months.

Freshness guaranteed for 60 days.

Arrange the coconut shrimp bites on a plate with a side of mango salsa. Garnish with fresh cilantro and lime wedges.

per serving - Calories 300, Fat 20g, Protein 25g, Carbohydrates 6g, Fiber 2g, Sugar 3g.