Ingredients

The following ingredients have 4 Servings
  • 24 large shrimp (peeled, and deveined)
  • 1/2 cup coconut flour
  • 2 egg whites (beaten)
  • 1 cup shredded coconut
  • 2 tsp. lime zest
  • 6 cups mixed greens
  • Sea salt and freshly ground black pepper
  • 1 mango (diced)
  • 1/4 cup red bell pepper (finely diced)
  • 1/2 cup olive oil
  • 1/2 red onion (finely diced)
  • 2 tbsp. fresh cilantro (chopped)
  • 1 jalapeno pepper (finely minced (optional))
  • Juice of 1 lime
  • Sea salt and freshly ground black pepper

Instruction

  • Preheat oven to 400 F.
  • Line a pan with a wire rack.
  • Add the coconut flour to a bowl and season with salt and pepper.
  • Place the egg whites in a second bowl and the shredded coconut in a third.
  • One shrimp at a time, dredge in coconut flour, then beaten eggs, then shred the coconut. Place on the wire rack.
  • Place the shrimp in the oven and cook for 15 to 20 minutes.
  • In a bowl, combine all the ingredients for the mango salsa.
  • Combine the mixed greens with the mango salsa, and toss gently.
  • Serve the salad topped with coconut shrimp.