Ingredients

The following ingredients have 6 Servings
  • 3 tablespoons avocado oil (divided)
  • ¾ cup tapioca starch (can sub cornstarch)
  • 1 teaspoon sea salt
  • 2 ½ cups unsweetened desiccated coconut
  • 2 large eggs
  • 2 lb peeled and deveined shrimp (I like to leave the tails on 21-25 count)
  • Cilantro (for garnish)
  • ½ mango (diced (½ cup))
  • ¼ cup mayonnaise (can be light mayo)
  • 1 tablespoon honey
  • 1 teaspoon finely grated ginger
  • Juice from ½ lime

Instruction

  • Preheat your oven to 425 degrees. Line an 18x13 inch baking sheet with parchment paper. Drizzle with 2 tablespoons of the oil.
  • In a medium-sized bowl, mix the tapioca starch and salt. Add the coconut to another bowl and whisk the eggs with a small splash of water in a third bowl.
  • Drop a few shrimp into the tapioca starch then move them to the bowl with the eggs. Put them into the coconut and coat them well. Transfer them to the baking sheet. Repeat with the remaining shrimp then drizzle the tops of the breaded shrimp with the remaining tablespoon of oil.
  • Bake for 20 mintues (no need to flip them) until they are golden brown. Put them on a serving plate and sprinkle a little minced cilantro over, to garnish.