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


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


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


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.



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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