1 lb raw shrimp
4 tbsp water
1/4 c coconut flour
1 c unsweetened, shreded coconut
Salt and pepper
1 c mango
1/3 c coconut milk
Juice of one lime
Combine mango sauce ingredients in a blender and blitz until smooth.
Preheat oven to 400. Place a wire rack on a baking sheet and spray with coconut oil or olive oil.
Place coconut flour in one bowl.
Egg and water in another, whisk together.
Coconut flakes in a third bowl.
Toss shrimp in coconut flour, dip in egg wash and coat in coconut flake, place on wire rack, repeat.
Bake for 20 minutes on convection.
Serves 2 – 4.