• For the Coconut Shrimp:
  • 1 egg
  • 1/4 teaspoon sea salt
  • 1/4 teaspoon ground black pepper
  • 1/2 cup almond meal
  • 3 tablespoon shredded unsweetened coconut
  • 1 pound shrimp, peeled and deveined
  • For the Spicy Mango Dipping Sauce:
  • 1/4 cup plain greek yogurt
  • 1/2 cup fresh mango, diced
  • 1 1/2 teaspoon raw honey
  • 1 tablespoon sriracha
  • 1/4 teaspoon sea salt
  • 1 tablespoon lemon juice
  • For the Rolls:
  • 4 rice paper rolls
  • 1/4 cup fresh cilantro, chopped
  • 3-4 leaves butter lettuce
  • 1/2 cup mango, diced


  1. Preheat oven to 400 degrees F.
  2. In a bowl, whisk together the egg, sea salt, and pepper
  3. In another bowl, combine the almond meal and shredded coconut.
  4. One at a time, dip each shrimp into the egg, allowing excess egg to drip off, and then transfer to to the almond meal and coconut bowl.
  5. Place the shrimp onto a baking sheet lined with parchment paper.
  6. Place in the oven and bake for 15 minutes, flipping half-way through.
  7. While the shrimp is in the oven, prepare the sauce by adding all the ingredients to a blender and blending until very smooth.
  8. To assemble the rolls, dip one wrapper quickly into very warm water to become pliable.
  9. Lay flat on a cutting board and layer ingredients on bottom third of wrapper (lettuce, cilantro, mango, shrimp).
  10. Fold in sides, then continue rolling up.
  11. Place seam side down on plate.