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Breaded Shrimp with Mango Mustard Sauce

Spicy Breaded Prawns with Mango Mustard Dip

Spicy Breaded Prawns (Shrimp) with a slightly tangy Mango Mustard Sauce
Course Main Dish
Cuisine Seafood
Keyword paleo
Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Servings 2 servings
Calories 395 kcal
Author WhittyPaleo


  • 200 g of Peeled & Deveined Prawns
  • 3 tablespoons of Coconut Flour
  • 2 tablespoons of Tapioca Flour
  • 1/2 teaspoon of Garlic Powder
  • 1/2 teaspooon of Onion Powder
  • 1/4 teaspoon of Sea Salt
  • 1/4 teaspoon of Black Pepper
  • 1/4 teaspoon of Dried Mint
  • 1/4 teaspoon of Dried Parsley
  • 2 eggs
  • Coconut Oil for frying

Mango Mustard Dip

  • 3 tablespoons of French Mustard
  • 2 teaspoons of Dijon Mustard
  • 1 cups Mango or 1-11/2 of diced Mango diced


  1. Take out 2 bowls and a plate. Mix the coconut flour, tapioca and seasonings in the 1st bowl.
  2. In the 2nd bowl, whisk the two eggs. (You can add a dash of milk but it's not necessary)
  3. Grab your prawns (hopefully prepared) and using your left hand; take one, dip it fully into the eggs, transfer it to your right hand, place it in the bowl and cover it with the flour. Shake any excess off lightly and place on the plate to rest. Trust me this way just works.
  4. Once all your prawns are done, place a medium-sized pot or a frying pan on medium-high heat. I leave this to you, you could either deep fry them in the oil (which is what I did) or you could shallow fry them on each side.
  5. Fry the prawns for 3 - 5 mins until the prawns turn golden brown.
  6. Once the prawns are done. Grab a blender and blend your mangoes and mustard until nice and creamy.

Recipe Notes

Use a slotted spoon to pick out the "crumbs" that fall in the oil while frying; this makes sure you can re-use the oil to fry all your prawns.