Baked Coconut Shrimp with Spicy Mango Dipping Sauce
Ingredients
(See note for seasonings alternative. ) For Baked Coconut Shrimp:
- 1 teaspoon thyme leaves
- 1 teaspoon paprika
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 1 teaspoon salt
- 1/4 teaspoon chili powder
- 1/4 teaspoon red pepper flakes
- 1/2 cup unsweetened coconut shreds
- 20 fully cooked medium shrimp defrosted, tails on or off
- 2 tablespoons tapioca flour
- 1 egg
- 1/2 cup egg whites
For Spicy Mango Dipping Sauce:
- 4 ounces vanilla yogurt - I used coconut milk yogurt
- 1 cup mango chunks
- 1- inch sliver of jalapeno
- 1/4 cup cilantro
Instructions
- 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 and set aside.
- Whisk together egg and egg whites in a medium bowl.
- In a large bowl mix seasonings and 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 them 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.
Notes
Alternatively, you could use 2-3T of cajun creole seasoning, I did this with one batch and it was really close to the same flavor!