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Paleo Coconut Shrimp & Pineapple Mango Salsa
This Paleo coconut shrimp & pineapple mango salsa can be ready in less than 30 minutes. The bright, light fruit salsa, tastes delicious with the crunchy coconut shrimp!
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 24
Calories 52 kcal
Ingredients
To make the shrimp
- 1 lb shrimp, raw and peeled
- ¼ cup coconut oil
- 1 cup unsweetened coconut, finely shredded
- 2 eggs
- ¼ teaspoon salt
- ¼ teaspoon pepper
- ½ teaspoon onion powder
- ½ teaspoon garlic powder
To make the salsa
- 1 cup pineapple, chopped
- 1 cup mango chopped
- 2 tablespoons lime juice
- ⅓ cup red onion, chopped
- 1 jalapeno, seeded and chopped
- ¾ cup sweet peppers, chopped
- ¼ teaspoon salt
- ¼ cup cilantro, chopped or parsley chopped
Instructions
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Chop the pineapple, mango, onion, jalapeño, peppers and cilantro into small pieces.
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Add to a large bowl and toss with salt and lime juice. Refrigerate until ready to use.
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Thaw shrimp if necessary and blot dry with a paper towel.
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In a shallow bowl, beat eggs.
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In another shallow bowl add the salt, pepper, onion powder, garlic powder and shredded coconut. Mix well.
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Hold each shrimp by the tail and dip into the eggs and then the coconut mixture and then place on a plate. Continue with all the shrimp. Make sure the shrimp is well coated with the coconut.
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In the meantime add your coconut oil to a small to medium skillet and heat to medium high.
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Add the shrimp one by one, working in batches. When they start browning on the bottom, flip and brown the other side. This should only take a few minutes per side. Adjust the heat if they are getting too brown or not brown enough.
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Place some paper towels on another plate and when the shrimp are done frying, place them on the towels to drain the excess oil.
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Serve immediately with the salsa.