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Baked Coconut Shrimp with Mango Sauce
Ingredients
  • 3 tablespoons avocado oil (divided)
  • ¾ cup tapioca starch (can sub cornstarch)
  • 1 teaspoon sea salt
  • 2 ½ cups unsweetened desiccated coconut
  • 2 large eggs
  • 2 lb peeled and deveined shrimp (I like to leave the tails on 21 to 25 count)
  • Cilantro (for garnish)
  • subheading: MANGO DIPPING SAUCE:
  • ½ mango (diced (½ cup))
  • ¼ cup mayonnaise (can be light mayo)
  • 1 tablespoon honey
  • 1 teaspoon finely grated ginger
  • Juice from ½ lime
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