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Welcome!

I'm Christi, a Marketing & Branding Exec and Insta Chef. Here's the deal, I lost 90lbs, but I love food and eating, so I started cooking to reinvent my favorites into healthier alternatives. It's usually healthy, generally paleo-ish, sometimes Whole30. I will never be able to live without good cheese!

Baked Coconut Shrimp & Mango Jalapeño Sauce

Baked Coconut Shrimp & Mango Jalapeño Sauce

Ingredients:
1 lb. large shrimp, peeled and deveined
3 Eggs, beaten
Almond Meal
Unsweetened Shredded Coconut
Sea Salt & Black Pepper
Coconut Oil
1 cup Mango, chopped
1/3 cup Full Fat Coconut Milk
1 tbsp. Lime Juice
1 Jalapeño, diced

Instructions:

  1. Preheat your oven to 400°F
  2. Line a baking with parchment paper, and place a wire rack inside the baking sheet
  3. Grease your wire rack with coconut oil (I didn’t do this the first time, and I had 1/2 coated shrimp because everything got stuck)
  4. Add the almond meal to a bowl and season to taste with salt and pepper
  5. Place the eggs in a second bowl
  6. Place the shredded unsweetened coconut in a third bowl
  7. Assembly line time. Line the bowls up in order: almond meal, egg whites, and coconut.
  8. Dredge each shrimp in almond meal, dip in eggs, and then coat in coconut
  9. Place on wire rack
  10. Repeat for all of your shrimp
  11. Bake for 10 minutes on each side
  12. Combine the mango, lime juice, jalapeño, and coconut milk in a blender, and blend until smooth
  13. Remove shrimp from oven and serve with mango sauce!

This recipe was adapted from Paleo Leap, and I’m beyond happy that I found it!

 

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