Friday, September 30, 2016

Baked Coconut Shrimp With Mango Jalapeño Dipping Sauce

Ingredients for x servings


½ teaspoon ground black pepper
1 cup shredded coconut
1 pound raw shrimp, peeled, deveined, and patted dry
1 teaspoon salt
2 egg whites
4 tablespoons cornstarch

Mango Jalapeno Dipping Sauce:

1/3 cup plain Greek yogurt
1 chopped jalapeno (seeds and membrane optional)
1 cup chopped mango (roughly half a mango)
1 teaspoon lime juice
2-3 teaspoons honey


Preheat oven to 400F. Line a baking sheet or pan with a wire rack and lightly spray the wire rack with cooking spray.

In one bowl, combine the cornstarch, salt, and pepper. In a second bowl, add the egg whites. In a third bowl, add the coconut.

Working with one shrimp at a time, dredge in cornstarch mixture, then egg whites, then coconut. Place on the wire rack.

Bake for 10 minutes, flip each shrimp over, then bake another 10 minutes or until coconut is toasted. The timing may vary depending on your size of shrimp, so you may need an extra 10 minutes.

While the shrimp are baking, make the dipping sauce. Add the mango, yogurt, lime juice, jalapeno, and 2 teaspoons honey into a blender and blend until smooth. Taste and add the extra honey if needed. Serve shrimp with the sauce.

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