Keto Coconut Shrimp with Mango Dipping Sauce - Low Carbs
Tantalize your taste buds with our Keto Coconut Shrimp with Mango Dipping Sauce, a perfect blend of tropical flavors and low-carb nutrition. The crispy, golden shrimp are coated in a delightful mixture of coconut flour and shredded unsweetened coconut, bringing a satisfying crunch to every bite. The accompanying mango dipping sauce, made from ripe mangoes blended with lime juice, ginger, and coconut cream, adds a burst of refreshing sweetness and tanginess.
Ingrédients
- 1 pound large shrimp, peeled and deveined
- 1/2 cup coconut flour
- 2 large eggs
- 1 cup shredded unsweetened coconut
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon smoked paprika
- 1 tablespoon olive oil
- 1 large ripe mango, peeled and diced
- 1 teaspoon lime juice
- 1/2 teaspoon grated ginger
- 1/4 teaspoon cayenne pepper (optional)
- 1/4 cup coconut cream
Instructions
- Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
- In a small bowl, combine the coconut flour, salt, black pepper, and smoked paprika.
- In another bowl, whisk the eggs.
- Place the shredded coconut in a third bowl.
- Dip each shrimp into the coconut flour mixture, then into the beaten eggs, and finally coat with shredded coconut. Place the coated shrimp on the prepared baking sheet.
- Brush the shrimp lightly with olive oil.
- Bake for 12-15 minutes, or until the shrimp are golden and the coconut is crisp.
- While the shrimp bakes, prepare the mango dipping sauce by blending the mango, lime juice, grated ginger, cayenne pepper (if using), and coconut cream until smooth.
- Serve the shrimp hot with the mango dipping sauce on the side.
Nutrition (per 100g)
Serving: 100g | Calories: 320kcal | Carbohydrates: 12g | Protéines: 25g | Fat: 22g | Sucre: 6g
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