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  • Writer's pictureChloë's Kitchen

Coconut Shrimp with Coconut Rice & Mango Salsa

I promised you all this recipe and it’s taken me a minute to write it up for you. It’s a simple one but so summery, flavorful and delicious. It’s a must make. Firstly, I like to buy wild shrimp and use the best quality ingredients. I cover them with organic shredded coconut that is unsulfured. I dip it in to pasture raised eggs to stick the coconut to the shrimp and I fry them lightly on each side in some avocado oil as it has a high heating point and isn’t inflammatory like seed oils.

Clients love it and it also makes for a very quick and easy dinner. Kids would also love these.

I make this coconut rice often for other dishes too but have never posted it. It goes really well with my chicken lettuce cups. And it’s such a fool proof recipe to keep in your rotation.

The mango salsa couldn’t be more sweet, tangy and perfect with the delicious crispy shrimp. It’s such a refreshing summery dish you are going to make over and over again.

Feeds 2-4 people

For the shrimp:

2 eggs beaten

1.5-2lbs wild peeled and deveined jumbo/colossal shrimp

1 tbsp soy sauce, tamari, or coconut aminos for the egg mixture

1 cup shredded organic coconut

1 tsp Salt/pepper

Enough Avocado oil to fill the bottom of your pan for shallow frying

For the coconut rice:

1.5 cups organic jasmine rice

1.5 cups canned organic coconut milk

1.5 cups water

Generous pinch of salt for the water

For the mango salsa:

2 ripe organic mangos, cubed

1/4 red onion, finely diced

1/2 red bell pepper

1 Persian baby cucumber or 1/2 an English cucumber, finely diced

Juice of 1 lime

2 tbsp fresh cilantro, finely diced

1 tsp maldon sea salt

Let’s start by washing our rice to remove any impurities in there.

Then add in your coconut milk and water to a pot with a generous pinch of salt and bring it to a boil.

Once bubbling, add in your jasmine rice and reduce the heat to a low simmer.

Cover with the lid and leave it cooking away for 15 minutes until cooked. Then turn off the heat, fluff with a fork and cover again for 1-2 minutes to finish steaming.

Now we can start dicing up our mango, bell pepper, cucumber and red onion in to small cubes, and finely dicing your cilantro and placing it all together in a bowl. Squeeze over your lime juice and add in a pinch of salt.

Place in to the fridge until you are ready to serve.

Whisk your eggs together in a bowl. Add in your soy sauce, tamari or coconut aminos. Whisk again until incorporated.

Now in a separate bowl, add in your cup of shredded coconut. Season with salt and pepper and stir to mix.

Dip your shrimp in to the egg mixture and then in to the coconut to coat each individually.

I like to place them on to a plate or board after, ready to fry.

Now in a heavy bottomed shallow frying pan or cast iron skillet, pour in enough avocado oil until it covers the base of the pan. And heat over a medium high heat.

Once the heat is hot enough, add in the shrimp in batches so as not to crowd the pan so they brown easily.

Cook for 3 minutes on each side until golden and crispy.

Remove and place on a paper towel until ready to serve. Sprinkling with a touch of sea salt while they are still warm.

Now it’s time to plate! I like to do a scoop of rice with a big scoop of the mango salsa and the coconut shrimp. Finish with a Squeeze of lime juice and some extra sprigs of fresh cilantro.


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