I’ve said this before, but one of the things I love the most about my blog is it has recipe after recipe from so many very sweet friends of mine. I feel like along the way I just keep pulling recipes from those I love, and then I keep them here to refer to them from time to time and remember my friends or family in the process.
When we moved to College Station, I was so sad to leave my friends in Houston, and I was very worried that my sons would struggle making friends in our new town. It was something I prayed about…we knew moving would be the best thing for our family, but as a mama I just wanted my little boys to have friends to play with as well.
God answered those prayers above and beyond what I could ask or think, because two doors down from our house, were the Vanns, a sweet sweet family FULL of little boys and one baby girl, and we couldn’t love them more. Jackson asks, no begs, daily to go play with them. They have been so fun to get to know and we have so much in common.
Katelyn is a super star mama. She absolutely rocks being a mom, works so hard and looks gorgeous doing it. I love our chats in the front yard while we watch our crazies run around, and since she did a Whole30 this last year, we’ve been trading meal ideas a lot more often. Last week, she mentioned that she was making coconut shrimp with a mango kind of salsa and I knew that it would be a meal I would have write about here!
So yes, I stole this photo off of Facebook. I know that’s probably creepy hahaha….but I just wanted you to see this sweet sweet family that we have the privilege of calling our neighbors! Love them so much! Ok, enough of my gushing…here’s the food!
Ingredients:
- 1 lb large shrimp, peeled and deveined (I actually prefer the ones with tails for this!) – fresh or frozen
- 2-3 eggs, beaten
- 1/2 – 3/4 cup almond flour
- 1/4 cup unsweetened shredded coconut
- sea salt
- black pepper
- coconut oil
- 1 cup mango, chopped (I used frozen mango chunks – just soak in water to defrost them)
- splash of almond milk or coconut milk (I used my Nut Pods Almond Milk Creamer!)
- 1 tbsp. lime juice
- 1 jalapeño, diced
What to do:
1.In one small bowl, crack your eggs and whisk with the splash of almond milk.
2. In another small bowl, mix the almond flour, shredded coconut, sea salt and pepper.
3. Defrost your shrimp by running it under warm water. Rinse shrimp if it is fresh.
4. Heat a few tablespoons of coconut oil in a skillet. You may have to add more as you go along.
5. Dip the shrimp into the egg mixture, and then into the almond flour and coconut mixture.
6. Add the shrimp to your skillet, one by one.
7. After a few minutes, flip the shrimp to the other side and remove once they are golden brown.
8. For the mango salsa, add the thawed or fresh mango, jalapeño, lime juice and a splash of almond milk to your food processor and blend together. I used my Ninja Chopper for this and it worked so well!
9. While the shrimp were cooking, I made some sweet potato rice to go along with this and it was the perfect addition to this meal!
