Who’s ready for a crispy, delicious, healthy snack? That’s right. I said healthy. This coconut shrimp is gluten-free and with a few tweaks, can be labeled low-carb. It’s day 24 of our 30-day challenge. We are all ready for a treat. Believe me on this one …these guys are delicious.
The dip is fashioned after the one that is served at the popular restaurant chain …Bonefish Grill. The sweet and spicy flavor is a perfect accompaniment to the savory shrimp.
Brown sugar is used to sweeten the mango dip. If you are limiting your carb intake, simply replace the brown sugar with the equivalent of your favorite low-carb sweetener. Mix this up early in the day, or the day before, so that the flavors have a chance to blend.
The shrimp is prepared by dipping it in frothy egg whites, then coating each one with a combination of unsweetened coconut flakes and flour. I used Bob’s Red Mill gluten-free all-purpose flour. If your goal is to keep this low-carb, swap out that gluten-free flour with coconut flour. It’s a simple fix.
Cook up the coated shrimp in coconut oil …can be refined or the unrefined version. When done, allow the shrimp to cool slightly on a tray covered with paper toweling. Serve immediately with mango dip and wedges of lime.
gluten-free coconut shrimp with mango dip
Make this low-carb by swapping out just a few ingredients.
- 1 cup finely chopped peeled mango (about 1 medium mango)
- 2 tablespoons Asian fish sauce
- 1 tablespoon freshly squeezed lime juice (about 1/2 large lime)
- 2 tablespoons brown sugar (or equivalent sugar substitute, for low-carb)
- 1 teaspoon finely chopped jalapeno
- 1 tablespoon finely chopped red onion
- 1 teaspoon minced garlic
- 1/4 cup chopped fresh cilantro leaves, plus more for garnish
- 1 1/2 pounds extra large or jumbo shrimp, peeled & deveined
- 2 cups unsweetened coconut flakes
- 2 tablespoons gluten-free all-purpose flour (substitute with coconut flour for low-carb)
- 2 large egg whites, whisked until frothy
- coconut oil, for frying
- lime wedges, for serving
In a medium bowl, combine mango along with the remaining dip ingredients. Stir until sugar is dissolved. Can be made a day ahead. Refrigerate until ready to serve.
Rinse and pat dry the cleaned shrimp.
In a large wide bowl or pie plate, mix the coconut flakes with the flour. Dip the shrimp into the egg whites, then coat thoroughly with the coconut mixture.
Heat a 9-inch fry pan over medium-high heat. Add about 1 1/2 cups of coconut oil. When the oil is hot and sizzling, add 5 to 6 pieces of shrimp, being careful to space them so that the sides do not touch.
Cook until the shrimp are golden brown on both sides, being careful not to overcook. Remove shrimp with a slotted spoon and place on a tray covered with paper towels. If desired, sprinkle lightly with salt.
Serve shrimp immediately along with the mango dip and lime wedges. Garnish with cilantro.