Crispy Coconut Shrimp with Mango Salsa & Coconut Rice

For the Coconut Lime Rice: Combine 1 cup white rice, 2 cups coconut milk, 1 tbsp lime juice, and a pinch of salt. Cook in your rice cooker or on the stove until done.

For the Crispy Coconut Shrimp: In the first bowl, pour flour and season with chile lime seasoning and pepper. In another bowl, crack an egg and whisk. In the third bowl, pour in the coconut flakes. Pat your shrimp dry with a paper towel. Coat the shrimp in flour, then egg, then the coconut flakes. Fry in avocado oil (or any neutral oil) until the shrimp are fully cooked (140º internally). You can also bake them on a sheet pan in the oven or in an air fryer, but they don’t always turn out as crispy as frying them. Remove from pan and place on paper towels to soak up the extra oil.

For the Mango Salsa: Combine diced mango, red onions, jalapeño, Trader Joe’s Chile Lime Seasoning, salt, pepper, and lime juice. Mix well.

To Assemble: Prepare your bowl with coconut lime rice, top with mango salsa, and add the crispy coconut shrimp. Finish with an extra squeeze of fresh lime juice and enjoy!