Go Back

Baked Coconut Shrimp with Spicy Mango Dipping Sauce

Author Kelli Shallal MPH RD


(See note for seasonings alternative. ) For Baked Coconut Shrimp: 

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 


  • 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.  


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!