Crispy Coconut-Lime Shrimp with Mango Dipping Sauce
A fun, fresh, and flavorful weeknight dish that's ready in 20!
Prep Time10 mins
Cook Time10 mins
Total Time20 mins
Course: Appetizer, Main Course, Sauce
Cuisine: American
Servings: 4 people
Calories: 304kcal
- 16 oz jumbo shrimp (size 21/25)
- 1 ½ cups shredded unsweetened coconut
- ¾ cup whole wheat panko
- ⅛ teaspoon salt
- ⅛ teaspoon cayenne pepper optional
- 2 eggs whisked
- 1 cup whole wheat or coconut flour for dusting
Mango Dipping Sauce
- 1 ½ cups diced mango
- ¾ cup canned coconut milk
- ½ tsp vanilla extract
- 2 teaspoon brown sugar
- ⅛ teaspoon chili flakes optional
- juice of one lime
Preheat oven to 425 degrees.
In a medium bowl, mix together coconut flakes, panko, salt, and cayenne pepper. Taste and adjust seasonings per preference. Prepare a "dipping station" with one bowl flour, another bowl whisked eggs, and a final bowl of the coconut/panko mixture.
One by one, dust shrimp in flour. Next, dredge shrimp in egg mixture. Lastly, firmly press shrimp into coconut mixture until well coated.
Place shrimp onto a lined sheet pan and bake for 8-10 minutes, or until shrimp is done and beading is crisp and golden. Once out of the oven, add fresh lime zest.
Mango Dipping Sauce
Add all sauce ingredients to a small pan and bring to a light simmer, stirring occassionally.
Once mango is tender enough to smash with a spatula, remove from heat.
Let mixture cool severl minutes before transferring to a blender or food processor.
Blend until smooth.
Calories: 304kcal