Crispy Baked Coconut Shrimp with Fresh Mango Salsa

This is an example of a meal that Solin would create to include in your personalized meal plan.

Crispy Baked Coconut Shrimp with Fresh Mango Salsa

YOUR SOLIN GENERATED RECIPE

Crispy Baked Coconut Shrimp with Fresh Mango Salsa

Enjoy a tropical twist on a classic with these crispy baked coconut shrimp paired with a vibrant, fresh mango salsa. The succulent shrimp are delicately coated in a blend of unsweetened shredded coconut and whole wheat flour, lightly bound with egg white, then baked to a perfect golden crisp. The zesty mango salsa, featuring juicy mango, red bell pepper, red onion, cilantro, and a squeeze of lime, adds a refreshing, tangy contrast that bursts with flavor in every bite.

Try 7 days free, then $12.99 / mo.

NUTRITION

444kcal
Protein
45.7g
Fat
10.8g
Carbs
45.3g

SERVINGS

1 serving

INGREDIENTS

6 oz Shrimp, peeled and deveined

1/4 cup Unsweetened Shredded Coconut

1/4 cup Whole Wheat Flour

1 large Egg White

1/2 cup diced Mango

1/4 cup diced Red Bell Pepper

2 tbsp diced Red Onion

2 tbsp chopped Fresh Cilantro

1 tbsp Lime Juice

Salt to taste

Try 7 days free, then $12.99 / mo.

PREPARATION

  • 1

    Preheat your oven to 400°F and line a baking sheet with parchment paper.

  • 2

    In a shallow bowl, whisk the egg white until slightly frothy.

  • 3

    In another bowl, combine the whole wheat flour and unsweetened shredded coconut. Season lightly with salt if desired.

  • 4

    Pat the shrimp dry, then dip each shrimp into the egg white, followed by a thorough coating in the coconut-flour mixture. Place the coated shrimp onto the prepared baking sheet.

  • 5

    Bake the shrimp in the preheated oven for 10-12 minutes, turning once halfway through, until the coating is golden and the shrimp are cooked through.

  • 6

    Meanwhile, in a separate bowl, combine the diced mango, red bell pepper, red onion, and chopped cilantro. Drizzle with lime juice and a pinch of salt, then toss gently to mix.

  • 7

    Serve the crispy coconut shrimp warm alongside a generous portion of the fresh mango salsa. Enjoy the balance of bite and sweet tang!

Crispy Baked Coconut Shrimp with Fresh Mango Salsa

This is an example of a meal that Solin would create to include in your personalized meal plan.

Crispy Baked Coconut Shrimp with Fresh Mango Salsa

YOUR SOLIN GENERATED RECIPE

Crispy Baked Coconut Shrimp with Fresh Mango Salsa

Enjoy a tropical twist on a classic with these crispy baked coconut shrimp paired with a vibrant, fresh mango salsa. The succulent shrimp are delicately coated in a blend of unsweetened shredded coconut and whole wheat flour, lightly bound with egg white, then baked to a perfect golden crisp. The zesty mango salsa, featuring juicy mango, red bell pepper, red onion, cilantro, and a squeeze of lime, adds a refreshing, tangy contrast that bursts with flavor in every bite.

NUTRITION

444kcal
Protein
45.7g
Fat
10.8g
Carbs
45.3g

SERVINGS

1 serving

INGREDIENTS

6 oz Shrimp, peeled and deveined

1/4 cup Unsweetened Shredded Coconut

1/4 cup Whole Wheat Flour

1 large Egg White

1/2 cup diced Mango

1/4 cup diced Red Bell Pepper

2 tbsp diced Red Onion

2 tbsp chopped Fresh Cilantro

1 tbsp Lime Juice

Salt to taste

PREPARATION

  • 1

    Preheat your oven to 400°F and line a baking sheet with parchment paper.

  • 2

    In a shallow bowl, whisk the egg white until slightly frothy.

  • 3

    In another bowl, combine the whole wheat flour and unsweetened shredded coconut. Season lightly with salt if desired.

  • 4

    Pat the shrimp dry, then dip each shrimp into the egg white, followed by a thorough coating in the coconut-flour mixture. Place the coated shrimp onto the prepared baking sheet.

  • 5

    Bake the shrimp in the preheated oven for 10-12 minutes, turning once halfway through, until the coating is golden and the shrimp are cooked through.

  • 6

    Meanwhile, in a separate bowl, combine the diced mango, red bell pepper, red onion, and chopped cilantro. Drizzle with lime juice and a pinch of salt, then toss gently to mix.

  • 7

    Serve the crispy coconut shrimp warm alongside a generous portion of the fresh mango salsa. Enjoy the balance of bite and sweet tang!