Golden Turmeric Coconut Shrimp with Mango Avocado Salsa 

Why This Recipe Will Break the Internet:

📸 Instagram gold – bright yellow vs. red/green salsa contrast
✈️ Tropical escape – vacation vibes in every bite
⏱ 25-minute magic – faster than beachside service
🌱 Diet-friendly – gluten-free, dairy-free options
🍤 Crispy perfection – double-coated coconut crust

Ingredients (Serves 3-4)

For the Shrimp:

• 1 lb jumbo shrimp (peeled, deveined)
• 1/2 cup rice flour
• 2 eggs (beaten)
• 1 cup shredded coconut
• 1/2 cup panko (GF if needed)
• 1 tbsp turmeric
• 1 tsp garlic powder
• 1/2 tsp cayenne
• Coconut oil for frying

For the Salsa:

• 1 ripe mango (diced)
• 1 avocado (diced)
• 1/4 red onion (finely diced)
• 1 jalapeño (seeded, minced)
• 1 lime (juiced)
• 1/4 cup cilantro (chopped)
• Salt to taste

Suggested Process Shots:

1. [Flat lay of colorful raw ingredients]
2. [Step-by-step breading station in small bowls]
3. [Shrimp sizzling in skillet with oil bubbles]
4. [Salsa mixing in glass bowl showing textures]

Step-by-Step Perfection

1. Prep Shrimp (10 mins)

• Set up breading station: flour → eggs → coconut mix
• Dredge shrimp thoroughly, chill 5 mins

2. Make Salsa (7 mins)

• Gently combine all salsa ingredients
• Chill until serving

3. Cook Shrimp (8 mins)

• Heat 1/4″ coconut oil to 350°F
• Fry 2-3 mins per side until golden
• Drain on rack