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July 22, 2020
Incredibly crispy, baked to perfection, this recipe for Baked Coconut Shrimp with Mango Avocado Salad is a healthy take on the heavier fried version.
Sizzlefish’s large, succulent shrimp are a product of the USA caught in the Gulf of Mexico. We peel, devein and freeze them with no additives. Our wild gulf shrimp provide a surprisingly high amount of omega-3s as well as supplying important minerals to your diet. Our perfectly portioned packages make them easy to cook with too. Simply take out what you need for however many people you are serving. So easy, right?! If you are a true shrimp lover, you simply must try our shrimp!
This recipe for Baked Coconut Shrimp with Mango Avocado Salad is not only incredibly easy to make, but a delicious balance of flavors and textures. The crispy succulent shrimp coated in toasted coconut served on a bed of soft fresh greens mixed with cool refreshingly sweet mango and perfectly creamy avocado really make the perfect summertime dish. While we served this as a light main course, the shrimp would also make a perfect appetizer with your favorite bbq sauce.
Preparation Time: 15 minutes
Cook Time: 10 minutes
Total Time: 25 minutes
Yield: 2 servings
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