Ingredients for Coconut Lime Shrimp W Mango Jalapeno Dipping Sauce
- Jumbo Shrimp
- Canola Oil
- Tortilla Chips
- Shredded Coconut
- Flour
- Beer
- Lime Juice
- Salt
- Cayenne Pepper
- Mango
- 1 jalapeño, seeded and minced (for dipping sauce)
- Rice
- Cumin
- Sweet Onion
- Orange, Juice Of
- Salt And Pepper
- Hot Sauce
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How to Make Coconut Lime Shrimp W Mango Jalapeno Dipping Sauce
- Peel and devein 1 pound of shrimp. Pat them dry with paper towels.
- In a bowl, combine 1/4 cup coconut flour, 1 teaspoon chili powder, 1/2 teaspoon garlic powder, 1/4 teaspoon salt, and 1/4 teaspoon black pepper.
- Add shrimp to the bowl and toss to coat evenly.
- Heat 2 tablespoons of coconut oil in a large skillet over medium-high heat. (Alternatively, preheat oven to 475°F (246°C).)
- Fry shrimp for 2-3 minutes per side, until pink and crispy. (Or, bake for 8-10 minutes, flipping halfway through.)
- For the dipping sauce: Combine 1 ripe mango (diced), 1 jalapeño (seeded and minced), 2 tablespoons lime juice, 1 tablespoon honey, 1 tablespoon chopped cilantro, and a pinch of salt in a food processor. Blend until smooth.
- Serve immediately, garnishing with extra cilantro and lime wedges if desired.
Nutrition Information (Approximate per serving)
Sodium
12 g
Sugar
135g
Fat
93g
Carbs
22g
