Time it takes to make: 35 minutes
Raw honey (3 tsp)
Jalapeno, thinly minced
Lime juice (1 tsp)
Coconut milk (1/3 cups)
Mango, chopped (1 cup)
Shredded coconut (1 cup)
Tapioca starch (4 tbsp)
Flour of choice (8 tbsp)
Egg whites, large (2)
Shrimp, raw, peeled and deveined (1 lb)
Preheat oven to 400 F.
Line a pan with a wire rack.
Add tapioca starch (or flour of choice) to a bowl and use salt & pepper to season to taste.
Add egg whites to a second bowl, the shredded coconut to a third. Line all the bowls up on your countertop in order of tapioca starch (or flour of choice), egg whites, coconut.
Going one shrimp at a time, coat in tapioca starch (or flour of choice), egg whites, followed by coconut. Place on wire rack.
After all shrimp are on the wire rack, baked for 10 minutes on each side (20 minutes total).
While the shrimp are cooking, combine mango, lime juice, coconut milk, jalapeno and honey in a blender.
Blend to a smooth consistency.
Served the shrimp hot with the Honey Jalapeno Mango Puree drizzled on top.
TIPS: For less spice, remove seeds from jalapeno before mincing. For a sweeter flavor, add more honey.
Adapted from: Weight Loss for Running