Coconut Shrimp & Mango-Peach Chile Sauce

  , , , ,   ,

October 23, 2016

Recipe by Honey, Ghee, and Me

Ingredients

for the shrimp…

1/2 lb uncooked shrimp, peeled and deveined, tails left on

1 1/2 cup unsweetened shredded coconut

1/2 cup tapioca flour (aka starch), or all purpose flour if preferred

1/2 tsp salt

2 eggs

1-2 tbsp coconut oil or ghee

for the mango-peach chile sauce…

1 cup chopped mango (1 large mango)

1 1/2 cups chopped peach (2 peaches)

1/4 to 1 tsp fresh Habanero chile pepper, depending on desired heat (sub Serrano if needed)

2 tsp fresh lime juice (1 lime)

1/2 tsp apple cider vinegar

2 tsp honey

1 tsp chopped fresh mint

1 tsp chopped fresh cilantro

1/4 to 1/2 tsp salt, to taste

for the plantains…

1 ripe plantain (yellow)

1 tbsp coconut oil, ghee, or avocado oil

salt, to taste

Directions

1For directions visit Honey, Ghee, and Me

00:00

0 Reviews

All fields are required to submit a review.