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Coconut Lime Shrimp with Mango Salsa
2026-02-22This dish brings a tropical twist on savory shrimp, enhanced with a burst of coconut and zesty lime. The sweet mango salsa adds a perfect balance making it an enticing choice for a refreshing summer meal.
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Method
1.
Preheat your oven to 400°F and line a baking sheet with parchment paper.
2.
In a shallow bowl, combine flour, salt, and pepper. In another bowl, place beaten eggs, and in a third bowl, place shredded coconut mixed with lime zest.
3.
Dip each shrimp into the flour, then the egg, and finally coat thoroughly with the coconut mixture. Place on the prepared baking sheet.
4.
Bake the shrimp for 10-12 minutes or until they are golden and crispy.
5.
While shrimp bake, prepare the mango salsa by mixing diced mango, red bell pepper, onion, jalapeno, and cilantro in a bowl. Season with lime juice and olive oil.
6.
Serve the coconut shrimp hot, garnished with lime slices and topped with the fresh mango salsa.
Ingredients
1 lb large shrimp, peeled and deveined
1 cup shredded coconut
2 limes, juiced and zest
1 cup flour
2 eggs, beaten
Salt and pepper to taste
2 mangoes, peeled and diced
1 red bell pepper, diced
1/2 red onion, finely chopped
1 jalapeno, minced
1/4 cup cilantro, chopped
2 tablespoons lime juice
1 tablespoon olive oil
Chef's Note
This recipe was generated. Tweaks may be required!
