with Mango Chilli Dressing

Charlotte & Maddie's entree, Coconut Shrimp


1/3 cup coconut flour

1/2 tsp salt

1/2 tsp pepper

3/4 cup panko crumbs

1 cup sweetened, shredded coconut

1 pound large shrimp, peeled, deveined and rinsed

Coconut oil


1 cup fresh mango, peeled and diced

2 Tbsp coriander, roughly chopped

2 Tbsp red onion, peeled and finely chopped

1 Tbsp fish sauce

1 Tbsp chilli

1 tsp red chilli, finely chopped

3 Tbsp coconut milk


1. Start by placing flour, salt, panko, coconut and pepper in a bowl. Mix well.

2. Dip the shrimp into the mixture, giving them an even coating. 

3. Place the shrimp into a deep-fryer at 180 degrees. Cook for 2 minutes until golden brown.

4. Drain shrimp on a paper towel and keep warm to serve.

5. To make the dressing, place ingredients into a food processor and blend until smooth. Adjust seasoning accordingly.