Ingredients

The following ingredients have 4 Servings
  • 1 lb. raw shrimp (peeled and deveined)
  • 2 egg whites
  • 4 tbsp. tapioca starch
  • 1 cup. shredded coconut
  • Sea salt and freshly ground black pepper
  • 1 cup mango (chopped)
  • 1/3 cup coconut milk
  • 1 tsp. lime juice
  • 1 jalapeño (thinly minced)
  • 2-3 tsp. raw honey

Instruction

  • Preheat your oven to 400 F.
  • Line a pan with a wire rack.
  • Add the tapioca starch to a bowl and season to taste with salt and pepper.
  • Place the egg whites in a second bowl and the shredded coconut in a third. Line all the bowls up on your countertop in order (tapioca starch, egg whites, then coconut).
  • One shrimp at a time, dredge in tapioca starch, then egg whites, then coconut. Place on the wire rack.
  • Once all the coconut-covered shrimp are on the wire rack, place them in the oven and bake for 10 minutes on each side (20 minutes total).
  • While the shrimp are cooking, combine the mango, lime juice, jalapeño, coconut milk, and honey in a blender.
  • Blend until you get a smooth sauce.
  • Serve the shrimp hot with mango sauce.