Baked Coconut Shrimp with Spicy Mango Dipping Sauce

These Baked Coconut Shrimp are coated with flavorful seasonings & coconut flakes and then baked to a golden crispy perfection!

Course Appetizer, Appetizers, Dinner

Cuisine American

Keyword Baked Coconut Shrimp

Prep Time 10

Cook Time 20

Servings

Calories 199kcal

Author Kelli Shallal MPH RD

Preheat oven to 400F. Line a sheet pan with heavy-duty aluminum foil and spray it with cooking spray.
Pat dry defrosted shrimp then toss with tapioca flour or cornstarch and set aside.
20 medium shrimp, 2 tablespoons tapioca flour
Whisk together egg and egg whites in a medium bowl.
½ cup egg whites , 1 egg
In a large bowl mix seasonings and coconut shreds.
1 teaspoon thyme leaves, 1 teaspoon paprika , 1 teaspoon onion powder, 1 teaspoon garlic powder, 1 teaspoon salt , ¼ teaspoon chili powder, ¼ teaspoon red pepper flakes , ½ cup unsweetened coconut shreds
Dip one shrimp at a time into the egg mixture then into the seasonings/coconut mixture. Then place the shrimp on the baking pan. Once all of the shrimp are coated in the yummy coconut mixture, bake for 15-20 minutes or until golden brown and crunchy!
While the shrimp are baking, make your sauce by combining all the sauce ingredients in a high-powered blender until smooth.
4 ounces vanilla yogurt - I used coconut milk yogurt, 1 cup mango chunks, 1- inch sliver of jalapeno , ¼ cup cilantro

*Alternatively, you could use 2-3T of cajun creole seasoning for seasoning, I did this with one batch and it was really close to the same flavor!