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Coconut Shrimp with Cilantro Lime Rice and Mango Salsa

A tropical explosion with crispy air fried coconut shrimp, cilantro lime seasoned rice and fresh mango avocado salsa.
Prep Time45 minutes
Cook Time15 minutes
Total Time1 hour
Course: Main Course
Cuisine: American
Keyword: cilantro rice, coconut shrimp, mango avocado salsa, mango salsa, rice, tropical
Servings: 2

Ingredients

  • Mango Avocado Salsa
  • 2 mangos cubed
  • 1 cup tomatoes deseeded, diced
  • 1 avocado cubed
  • 1/2 jalapeno desseded, minced
  • 1/3 cup red onion diced
  • 1/4 cup fresh cilantro chopped
  • 2 tbsp lime juice
  • 1/2 tsp salt
  • Cilantro Lime Rice
  • 1/2 cup dry rice
  • 1/4 cup fresh cilantro chopped
  • 1/2 lime juice and zest
  • Coconut shrimp
  • 1 lb. shrimp peeled, tails removed
  • 2 eggs
  • 1/2 cup almond flour
  • 1/4 tsp salt
  • 1/4 tsp black pepper
  • 1/3 cup breadcrumbs
  • 1/2 cup shredded coconut
  • coconut oil

Instructions

  • For the mango avocado salsa, combine mango, avocado, tomatoes, red onion, jalapeno, cilantro, lime juice and salt and toss well. Set aside.
  • For the cilantro lime rice, cook rice according to package instructions. Once cooked, remove from heat and add lime juice, lime zest and cilantro and toss to combine.
  • Set up breading station. Add eggs to one shallow bowl and whisk well. Add flour, salt and pepper to a second shallow bowl and breadcrumbs and shredded coconut to a third shallow bowl.
  • Coat shrimp in flour, then dredge in egg mixture, then coconut/breadcrumb mixture. Place on a greased air fryer basket and repeat until all shrimp are coated. Brush or spray shrimp with coconut oil. Air fry at 350 degrees for 4-5 minutes, flip and air fry for another 2-3 minutes, until golden and crispy.