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.