Coconut-Crusted Shrimp with Mango and Lime Salsa

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

Succulent shrimp crusted in coconut and served with vibrant mango salsa, packed with antioxidants and healthy fats. This tropical-inspired whole30 ready in about 20 minutes pairs shrimp, unsweetened shredded coconut, olive oil for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 300 calories and feeds 1, so it slots cleanly into a Whole30 week and pairs well with roasted sweet potato or a simple olive-oil salad. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

★ 4.1 (11 ratings) Prep: 10 min Cook: 10 min Serves 1 Tropical cuisine 300 cal/serving
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Ingredients

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Instructions

  1. Step 1: Preheat oven to 400°F. Place the 6 oz shrimp on a parchment-lined baking sheet, brush with 1 tsp olive oil, and season with 1/4 tsp sea salt and 1/8 tsp black pepper. Bake for 8-10 minutes until pink and opaque.
  2. Step 2: While shrimp bakes, combine 1/2 cup diced mango, 1/4 cup diced red bell pepper, 1 tbsp minced red onion, 1/4 lime juice, and 1 tbsp chopped cilantro in a small bowl. Mix well and set aside.
  3. Step 3: After baking, sprinkle 1 tbsp unsweetened shredded coconut over the shrimp (it will toast slightly in the oven). Let rest for 2 minutes, then serve with the mango salsa spooned over the top for maximum skin-healthy benefits.

Frequently asked questions

How long does Coconut-Crusted Shrimp with Mango and Lime Salsa take to make?

Total time is about 20 minutes (10 min prep + 10 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Coconut-Crusted Shrimp with Mango and Lime Salsa?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep shrimp from drying out.

Can I substitute ingredients in Coconut-Crusted Shrimp with Mango and Lime Salsa?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Coconut-Crusted Shrimp with Mango and Lime Salsa for a different number of people?

The recipe is written for 1 servings. Multiply each ingredient by (your serving target / 1). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

What goes well with Coconut-Crusted Shrimp with Mango and Lime Salsa?

Tropical whole30 like this pair well with a compliant starch (roasted sweet potato, cauliflower rice, or plantains), a crisp salad dressed with olive oil and lemon, and sliced fruit. Skip grains, legumes, dairy and added sugar — none of them are Whole30-compliant. Tap "Plan a meal with the AI" to get specific side suggestions.

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