Coconut Shrimp With Mango Dipping Sauce Recipe

Name: Coconut Shrimp With Mango Dipping Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 pound raw jumbo shrimp, peeled and deveined; 1/2 cup cornstarch; 1 teaspoon salt; 2 teaspoons curry powder; 1 1/2 cups flaked, sweetened coconut; 2 egg whites, beaten until foamy; 1/2 cup mayonnaise; 1/2 cup thawed frozen mango chunks; 2 tablespoons fresh cilantro leaves; 1 tablespoon honey; Small pinch of curry powder; 1/2 teaspoon fresh lime juice

Servings: persons

1 pound raw jumbo shrimp, peeled and deveined
1/2 cup cornstarch
1 teaspoon salt
2 teaspoons curry powder
1 1/2 cups flaked, sweetened coconut
2 egg whites, beaten until foamy
1/2 cup mayonnaise
1/2 cup thawed frozen mango chunks
2 tablespoons fresh cilantro leaves
1 tablespoon honey
Small pinch of curry powder
1/2 teaspoon fresh lime juice

1
Preheat oven to 400 degrees and generously coat a baking sheet with olive oil or regular oil spray.
2
Rinse and dry shrimp. Mix cornstarch, salt and curry powder in a shallow bowl. Place coconut flakes in a separate bowl. Working one at a time, dredge shrimp in the cornstarch mixture, dip it into egg whites, then roll in coconut, being sure to coat well. Place on baking sheet.
3
Bake in preheated oven 15 to 20 minutes, until shrimp are bright pink on the outside and coconut is browned, flipping shrimp halfway through. Serve with the dipping sauce.
4
To make dipping sauce: Combine all ingredients in a food processor and pulse until smooth. Store in refrigerator.

480

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 1 pound raw jumbo shrimp, peeled and deveined, 1/2 cup cornstarch, 1 teaspoon salt, 2 teaspoons curry powder, and more.

Yes, Coconut Shrimp With Mango Dipping Sauce falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Coconut Shrimp With Mango Dipping Sauce

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