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Paleo Coconut Shrimp with Mango Salsa

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This tropical-dream of a dish was the result of needing a mini vacation from a busy season of life. When you can’t really “get away”, this might just be the thing to refresh you. I love being busy, but I have noticed that my digestion does not. I have a tendency to scarf my food down in order to get some nourishment quick before I’m on to the next thing. These juicy and flavor-packed shrimp made my AIP dreams come true and had me savoring each bite. Not to mention the tangy mango salsa with a proportionate bite from the cilantro and green onion.

I served these bad boys on my favorite Paleo tortillas with some purple cabbage and emulsified garlic. You can also throw them onto a salad or simply enjoy them by themselves. Yeah, they’re that good. They will have your seafood-loathing friends and family begging for more.

Not only was this super easy to make, it required minimal time to prepare — making this the ultimate summer meal. I swear I heard steel drums and ocean waves. So take a hot minute and treat-yo-self to my new favorite summer recipe. You deserve it!

Coconut Shrimp With Mango Salsa


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  • 1 mango, chopped

  • 1 stalk of green onion, thinly sliced

  • ½ lime, juiced

  • 1 avocado, diced

  • 3 tablespoons cup cilantro, chopped

  • ¼ teaspoon garlic powder

  • ½ teaspoon salt


  1. Preheat oven 425 degrees F.

  2. On a small plate, sprinkle the surface with about ¼ cup of the cassava flour.

  3. In a small bowl, pour the coconut milk.

  4. In a shallow or wide bowl, combine the remaining cassava flour, desiccated coconut, and salt. Mix well.

  5. Dredge the shrimp in this order: cassava, milk, then coconut mixture.

  6. Place on a greased baking sheet and bake in the oven for 10-12 minutes, or until golden brown. (You may want to broil them for a couple minutes at the end.)

  7. In a medium-sized bowl, combine all the salsa ingredients and mix well.

  8. Serve the shrimp and salsa alone or on top of your favorite taco ingredients and Paleo tortilla.

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