Coconut Shrimp With Mango Sauce – a delicious recipe with shrimp, breadcrumbs, coconut, garlic, salt, egg whites. Easy to follow and perfect for any occasion.
Serves 4
Seafood
Servings:persons
1
Preheat oven to 425u00b0.
2
Peel shrimp, leaving tails intact. Starting at tail end, butterfly each shrimp, cutting to, but not through, backside of shrimp.
3
Combine breadcrumbs and next 3 ingredients in a shallow bowl. Beat egg whites with a whisk until foamy in a separate bowl. Add half of shrimp to egg whites, tossing to coat. Dredge shrimp in coconut mixture, pressing gently to adhere. Place shrimp on a parchment paper-lined baking sheet. Repeat procedure with remaining shrimp, egg whites, and coconut mixture.
4
Bake at 425u00b0 for 6 minutes. Using tongs, grasp shrimp by tails and turn over. Bake an additional 6 minutes or until golden brown. Serve shrimp with Mango Sauce.
613
kcal
Calories
6
g
Fat
9
g
Carbs
128
g
Protein
FatCarbsProtein
* 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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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 6 ingredients. The key ingredients include: 20 large shrimp (about 1 1/4 pounds), 1/2 cup gluten-free panko-style breadcrumbs (such as Kinnikinnick), 3/4 cup flaked sweetened coconut, 1 teaspoon garlic powder, and more.
Yes, Coconut Shrimp With Mango 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.
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