COCONUT SHRIMP WITH MANGO SALSA [AIP RECIPE]

Coconut shrimp with mango salsa aip recipe is simply one of those dishes that never goes outside of popular opinion.

Placing crunchy coconut shrimp on top of a mouthwatering mango salsa is not a bad idea at all.

This cooking recipe is more appropriate as it employs cassava flour and coconut oil and does not deep fry the shrimp; thus, it is healthier than the conventional one.

Key Takeaways

1. This version of fried shrimps is healthier since coconut oil and cassava flour are used instead of more traditional frying methods.
2. There is a contrast to the taste of the shrimp which is quite rich and it is the sweet and sour touch of the mango salsa.
3. The dish makes use of gluten-free ingredients and it is possible to modify the dish in order to follow certain diets.
4. Nutrient-dense and pleasantly mild in taste, shrimp is a healthy source of lean protein.
5. Sweeteners, different fruits or additional spice can be added to the dish to provide individual changes.

What Makes Coconut Shrimp Special?

It’s the coconut shrimp that makes my tropical getaway even more special.

The rice, which is both crunchy and crispy, crisps up on the outside. The meat of the prawn is pleasant by itself as it is quite salty, however, it also contrasts but well with the sugary flakes of coconut.

The use of mango salsa lifts the overall flavour and balance of the dish.

Key Ingredients Breakdown:

• Shrimp: Lean, high-protein, and packed with essential nutrients.
• Coconut: Adds a rich, tropical flavor and provides healthy fats.
• Mango Salsa: A refreshing complement that adds a burst of sweetness and tang.

The Problem with Traditional Fried Shrimp 

High Caloric Content and Processed Oils 

Traditional fried shrimp may be delicious, but it’s not without its downsides.

A typical serving of deep-fried shrimp can be loaded with calories and unhealthy fats. Here’s why:

1. Calories: Deep-frying shrimp adds 300 – 400 calories per serving, compared to 100 calories for grilled shrimp.
2. Processed Oils: Many fried shrimp recipes use oils high in omega – 6 fatty acids, which can increase inflammation when consumed excessively.
3. Harmful Compounds: The high heat from frying can create dangerous compounds like aldehydes, which have been linked to certain diseases.

How This Recipe is a Healthier Alternative 

Why We Choose Coconut Oil and Cassava Flour 

To make this recipe healthier, we swap out the usual frying methods and ingredients.

Instead of processed vegetable oils, we use coconut oil, which has been known for its health benefits, including its medium-chain triglycerides (MCTs).

Cassava flour replaces traditional white flour, making this recipe gluten-free and easier to digest.

Key Benefits:

• Coconut Oil: This fat is safe because its source is MCTs which are good for weight loss.
• Cassava Flour: It usually lacks gluten, causes no inflammation, and is loaded with resistant starch.

Recipe: Coconut Shrimp with Mango Salsa

Below is the full recipe, broken down for easy reference. This includes the ingredients, step-by-step instructions, and a nutritional breakdown.

Coconut Shrimp Recipe 

Ingredient	Quantity	Nutritional Information
Shrimp (peeled and deveined)	1 lb	480 calories, 4g fat, 88g protein
Cassava Flour	1/2 cup	230 calories, 60g carbohydrates
Unsweetened Shredded Coconut	1 cup	200 calories, 18g fat, 7g carbohydrates
Coconut Milk	1/4 cup	50 calories, 5g fat
Egg (beaten)	1	70 calories, 5g fat, 6g protein
Coconut Oil	2 tsps	80 calories, 9g fat
Maple Syrup	1 tsp	17 calories, 4g carbohydrates
Sea Salt	1/2 tsp	0 calories, trace minerals
Ground Ginger	1/4 tsp	2 calories, anti-inflammatory properties

Instructions: How to Prepare Coconut Shrimp 

1. Prepare the Dry Mix: Combine cassava flour, sea salt, and ground ginger in a shallow bowl.
2. Whisk the Egg Mixture: In a separate bowl, whisk the egg, coconut milk, and maple syrup until smooth.
3. Coat the Shrimp: Dip each shrimp first into the cassava flour mix, then into the egg mixture, and finally into the shredded coconut.
4. Fry in Coconut Oil: Heat coconut oil in a pan and fry the shrimp for 2-3 minutes on each side until golden brown.
5. Drain: Place the fried shrimp on a paper towel to remove excess oil.

Mango Salsa Recipe 

Ingredient	Quantity	Nutritional Information
Ripe Mango (diced)	1	200 calories, 50g carbohydrates
Red Onion (chopped)	1 small	45 calories, 11g carbohydrates
Lime Juice	2 tsps	2 calories, 1g carbohydrates
Fresh Cilantro (chopped)	1 tbsp	1 calorie, trace nutrients
Sea Salt	1/4 tsp	0 calories, trace minerals

Instructions:

1. Take a small bowl and in it, combine the mango, onion, lime juice, cilantro as well as salt.
2. Combine these ingredients thoroughly and keep in the refrigerator until required to serve.
3. Combine these ingredients thoroughly and keep in the refrigerator until required to serve.

1. Nutritional Breakdown 
2. Coconut Shrimp Nutritional Information (Per Serving) 

3. Nutritional Component	Amount per Serving
   Calories	385
   Protein	25g
   Carbohydrates	27g
   Fiber	6g
   Sugars	13g
   Fat	20g
   Saturated Fat	15g
   Cholesterol	220mg
   Sodium	630mg

   Key Nutritional Takeaways 

• High in Protein: Shrimps have a very low fat content and thus make the dish satisfying and full of nutrients.
• Healthy Fats: Coconut oil and shredded coconut are better fat options than other deep-fried meals on the menu.
• Balanced Carbs: Cassava flour comes with carbohydrates and fiber, while the mango salsa adds fiber due to the fruit sugars.

1. Why You Should Try Coconut Shrimp with Mango Salsa 
2. A Healthier Alternative to Fried Shrimp 
3. This recipe takes away all the unhealthy frying methods from you and presents to you a meal that is rich not only in taste but also in health. Here’s why you should give this a try:
4. Less Oil: One decent slight trick is put a little coconut oil for frying of any food. This lowers the calorie index & also fat count.
5. Gluten-Free: Cassava flour is gluten-free, so no trouble for persons allergic to gluten.
6. Natural Sweetness: Mangoes contain several nutrients and vitamins, and their salsa can enhance taste without the use of sugar.
7. Ideal for Special Occasions 
8. If you are having a celebration or even preparing food for a family dinner, Coconut Shrimp with Mango Salsa will leave guests marvelled at its wonderful flavours and nutritional value.
9. Health Benefits of Key Ingredients 
10. Shrimp: A Lean Protein Powerhouse 
11. As with almost all seafood, shrimp is a low-calorie, high-protein food and gives health benefits such as:

• Rich in Omega-3 Fatty Acids:  The element is beneficial to heart health and also has inflammation-reducing properties..
• High in Antioxidants: Contains astaxanthin, which may improve skin health and protect against oxidative stress.

1. Coconut: Packed with Healthy Fats 
2. Coconut is not only delicious but also provides a number of health advantages:

• MCTs (Medium-Chain Triglycerides): These fats can boost energy levels and improve metabolic function.
• Saturated Fat in Moderation: Though coconut is high in saturated fat, it has been shown to raise healthy cholesterol (HDL) levels.

1. Choosing the Right Shrimp for the Recipe 
2. 
3. Wild-Caught vs. Farm-Raised Shrimp 
4. When selecting shrimps especially for this recipe, you will have two major considerations, wild-caught versus farm raised shrimps.
5. Meanwhile, wild-caught shrimp are preferred since they are primarily more sustainable than other farmed marine products.
6. They also have a more desirable firmer texture, which enables them to be better in frying. They are also said to have a stronger taste in comparison to farm-raised shrimp.
7. Nevertheless, farm-raised shrimp are usually cheaper and are often in the market, but they tend to be softer. If possible, it is advisable to use wild-caught shrimp when preparing the dish.
8. How to Properly Clean and Devein Shrimp 
9. Cleaning and deveining shrimp is very important when making this dish. First, remove the shell, but you may leave the tail for decoration purposes.
10. Thereafter, take a small knife and make a shallow cut on the back of the shrimp to expose the dark vein that constitutes the trillium duct.
11. This vein is known as the intestinal tract, and it must be discarded for reasons of appearance and taste.
12. After cleaning the shrimp, wash them in cold water until the water runs clear because they are very dirty before you cook them.
13. How to Customize the Recipe to Your Taste 
14. Make It Spicy: Adding a Kick to Your Coconut Shrimp 
15. If you like a little bit of heat, you will be pleased that you can spice up this Coconut Shrimp recipe. You could add cayenne pepper or paprika in the red flour with which you spice the shrimp.
16. If not, then freshly diced chopped jalapenos or a little dash of hot sauce on the mango salad will increase the heat, complementing the dish.
17. Vegetarian and Vegan Alternatives to Shrimp 

18. Vegetarian and Vegan dieters can replace the shrimp with tofu or tempeh. Both these foodstuffs soak up the other flavors well and give a remarkable coating when covered and fried.

    Take the same cassava flour and coconut mixture cover the tofu or tempeh in it before frying, and serve with the mango salsa.

19. Cooking Tips for the Perfect Coconut Shrimp 
20. Avoiding Soggy Coatings: How to Fry Shrimp Properly 
21. Accomplishing a perfectly golden brown and crispy coconut shrimp lies with maintaining the crispiness of the coating.
22. Frying the shrimp early could result in soggy shrimp; therefore, hot oil before breading is of the utmost importance.
23. The best range for frying the shrimp should be anywhere from three fifty to three seventy-five degrees.
24. If the shrimp is exposed to the wrong amount of oil, and especially if it is too cold, it will over-absorb hydrocarbons, becoming oily inside.
25. To keep the oil’s temperature from cooling down, the shrimp should be cooked in batches without overcrowding.
26. Maintaining the Right Temperature While Frying 
27. It is equally important to pay attention to the oil temperature at all times during the frying process.
28. Oil thermometers that specialize in deep-frying are an efficient solution to consider, as they can help keep the oil at that range.
29. If the oil is too cool, as the shrimp cooks, a thicker layer will be needed to coat them, and probably not all of them will be consumed.
30. On the other hand, if the oil is too hot, the coating will get too dark and burn even before the shrimp are done cooking inside.
31. Maintaining the optimum temperature is necessary when aiming for beautifully burnt and crispy shrimp.
32. Mango Salsa Variations 
33. Alternative Fruits to Use in Salsa 
34. Though mango may be widely accepted in mango salsa, experimenting with other fruits is also a good idea. Other fruits such as pineapple, papaya, or peaches will also go very well with the coconut shrimp.
35. These fruits add their own sweetness and texture and thus can make another refreshing salsa that goes well with the mango salsa.
36. Adding Extra Heat: Spice Up Your Salsa 
37. If you are among the avocado lovers who do not add any ‘spice’ to their dishes, you may skip this part. You can always use more heat in your salsa, and this is considered normal.
38. If you want to make the salsa more spicy, you can add finely chopped serrano pepper or a bit of habanero hot pepper sauce.
39. The tropical hot flavours of Serrano or Habanero will be a cute addition to the cold and sweet dishes, making the dish more advanced.
40. My Opinion

41. Coconut Shrimp with Mango Salsa is an appetizing garnishing serving that is healthier than fried shrimp.

    This recipe uses ingredients that manage to cut down unhealthy fats, such as coconut oil, cassava flour, and shredded coconut, while still achieving that fried texture effect.

    The malt of the shrimp is complimented with the sour and sweet mango salsa, thus bringing a sweet and sour taste all at once.

    The dish is also gluten-free and, therefore, suitable for people with such dietary restrictions.

    Whether you include spice or substitute with other fruit varieties, this recipe will suit any occasion, from holidays to home family preparations.