Dinners · Recipes · Seafood

Coconut Shrimp with Mango Vermicelli Salad

Coconut shrimp is great as an appetizer or main meal.  Tonight it was our main dish, served with a cold mango vermicelli salad (recipe below).  Makes a great summer meal.

Coconut Shrimp – Makes 6 Servings

Ingredients:

2 eggs, lightly beaten

1 tbsp gluten-free mild curry paste

1 cup unsweetened flaked coconut

1/2 cup almond meal flour

1/3 cup amaranth flour

24 large shrimp, with tails left on, peeled & deveined

Directions:

1. Preheat oven to 400 degrees farenheit

2. In a small bowl, combine eggs and curry paste.  Combine almond meal flour and coconut together in another bowl.  Place amaranth flour in a third bowl.

3. Holding shrimp by their tails, dip into egg, then amaranth flour, then egg again, and finally coconut/almond meal mix.   Place on a baking sheet lined with parchment paper.

4. Bake for 10 – 12 minutes, until golden brown.

Serve with cocktail sauce, sweet thai chili sauce and/or mango chutney

Mango Vermicelli Salad – Serves 4

1 1/2 cups vermicelli

1 mango, chopped

1/2 red pepper

1/2 green pepper

1/4 cup chopped red onion

2 tbsp olive oil

3 tbsp lemon juice

1 clove garlic, chopped

1/2 cup cilantro, chopped

1/4 cup sweet thai chili sauce

Directions:

1. Place all ingredients (except vermicelli) into blender and pulse until finely diced.

2. Put vermicelli into a bowl and cover with boiling water.  Let sit 2 minutes until done.  Drain water.

3. Mix vermicelli with mango dressing and place into fridge until ready to serve.

 

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One thought on “Coconut Shrimp with Mango Vermicelli Salad

  1. Oh, Katie, I wish I could have been at your house to eat dinner tonight. *jealous*

    Me, I had Presidents’ Choice Roasted Vegetable Lasagna.

    Meh, OK, but would have LOVED mango vermicelli and shrimp. Yum.-

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