Coconut Shrimp with Citrus Salsa


Coming out of the 2013 Bank of American Chicago Marathon I have been absolutely STARVING. While it would be easy to indulge in every cheat meal under the sun I’ve been trying really hard to keep it clean. I’ve found in the last year especially that fueling my body with whole foods leaves me feeling my best…but that doesn’t mean that I’m wanting to skimp on flavor. When I came across this recipe from Women’s Running Magazine I knew I had to make it. I’m not a big condiment person so I made a few tweaks, it came out tasting fresh, lite and satisfying, this is one dish you don’t want to miss!


2 Tbsp. agave nectar
2 Tsp. hot chili oil
1 lb. Large shrimp, peeled and deveined
11/2 Cups coconut flakes (unsweetened)
1 Mango, peeled and pitted
1 Avocado, cubed
1 Handful cilantro, chopped
1 Lime
1 Tsp. fresh ginger, grated


Preheat oven to 400 degrees. Spray large baking sheet with cooking spray or brush with EVOO  and set aside.

Combine agave nectar and chili oil in a medium bowl. Dip shrimp in mixture, then roll in coconut flakes. Place shrimp on baking sheet and sprinkle with leftover coconut – you know, for good luck. Bake for six to eight minutes, until shrimp are firm and coconut is golden.

Chop the mango, avocado, cilantro and combine to make a salsa like mixture. Finely grate the ginger and sprinkle in. Chill in the fridge until you’re ready to eat.  Side note: pineapple would also be a great add.

Plate shrimp and serve with mango/avocado salsa and top with a splash of fresh lime juice. (Garnish with a left over wedge of lime if you’re feeling fancy!)

These coconut shrimps would also make a great addition to any salad, and would also be great for a fun and healthy appetizer for your next girls’ night in!

Image via Clean Food Crush.

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  1. This recipe comes in the knick of time. I’m having friends over on Sunday and will give it a try. Thanks Four Percent.