Description
Delicious coconut shrimp served with a fresh mango dipping sauce.
Ingredients
Scale
- 2 tablespoons cornstarch
- 1/4 teaspoon kosher salt
- 1 large egg white, room temperature
- 1/2 cup flaked sweetened coconut
- 6 ounces medium raw shrimp, peeled, deveined, and patted dry (tails optional)
- 1 fresh mango, diced
- 1 small jalapeno, seeded and chopped
- 2 tablespoons fresh lime juice
- 1 tablespoon honey
- 5 ounces plain Greek yogurt (roughly 3/4 cup)
Instructions
- Make the dipping sauce: Add the mango, jalapeno, lime juice, and honey into a blender and blend until smooth. The mango should be juicy enough to puree, but if not add a touch of water.
- Transfer mango mixture to a bowl and stir in the yogurt. Refrigerate while you make the shrimp.
- Preheat oven to 400F. Line a baking sheet or pan with foil for easy clean up then top with a wire rack. Lightly grease with cooking spray.
- In one shallow bowl, combine the cornstarch and salt. In a second bowl, add the egg white. In a third bowl, add the coconut.
- Working with one shrimp at a time, dredge in cornstarch mixture, then egg white, then coconut. Place on the wire rack.
- Bake 5 minutes then flip and bake another 5-10 minutes until coconut is toasted and shrimp are fully cooked (will depend on size of shrimp). Serve with dipping sauce.
Notes
- For extra crispiness, ensure shrimp is patted dry before dredging.
- Adjust the heat by adding more or less jalapeno.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Appetizer
- Method: Baking
- Cuisine: Caribbean
Nutrition
- Serving Size: 4 shrimp
- Calories: 250
- Sugar: 10g
- Sodium: 200mg
- Fat: 5g
- Saturated Fat: 3g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 15g
- Cholesterol: 70mg