Name: Baked Coconut Shrimp
Prep time: 15 min
Cook time: 15 min
Yield: 6 Servings
Ingredients: 1.25 lb Bag Tail on Cooked Shrimp - Peeled and Deveined; 1 Cup Panko Breadcrumbs; 1 Cup Sweetened Shredded Coconut; 2 Egg Whites + 1 Egg; 1 Cup Full Fat Greek Yogurt; 1/2 Cup Mango; 1/4 Cup Honey; 1 Tsp Dijon Mustard; 1 Tsp Lemon Juice

Mmmmm. Baked coconut shrimp with a honey mango sauce. My family (including myself) enjoyed this greatly this weekend. So much so, that I had to set a separate plate aside for everybody to dig into while I got to shootin’ with the camera.

You know, that’s one thing that I really do love about my family. They love food just as much as me! They’re always giving me so much positive feedback for my recipes and it just gives me pure joy to see their faces as they dig into one of my homemade meals.

I feel as if I’m going to be posting a lot of mango based recipes in the near future – first the ice cream and now this yummy honey mango sauce. It’s just something about this time of the year that makes me crave all things tropical so the coconut crusted shrimp paired with this mango sauce was like a party in my mouth!

Although the weather was kinda nasty this weekend, I actually thought it was the perfect opportunity to whip up something more exotic. Hey, I’m sure if we had all just closed our eyes as we ate the shrimp, we could imagine ourselves on the beach somewhere and not in the middle of a thunderstorm in Texas 🙂

Yields 6 Servings

Baked Coconut Shrimp

15 minPrep Time

15 minCook Time

30 minTotal Time

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Ingredients

1.25 lb Bag Tail on Cooked Shrimp - Peeled and Deveined
1 Cup Panko Breadcrumbs
1 Cup Sweetened Shredded Coconut
2 Egg Whites + 1 Egg

For the Honey Mango Dipping Sauce:

1 Cup Full Fat Greek Yogurt
1/2 Cup Mango
1/4 Cup Honey
1 Tsp Dijon Mustard
1 Tsp Lemon Juice

Instructions

Preheat oven to 380 degrees
Combine breadcrumbs and sweetened shredded coconut in a bowl. In a separate bowl, combine egg whites and egg
Dip shrimp one at a time into egg mixture and then dip into coconut-breadcrumb mixture, tossing to coat generously
Place shrimp on baking sheet lined with parchment paper. Bake in oven for 10-15 minutes until coconut is a toasty brown color

For the Honey Mango Dipping Sauce:

Add Greek yogurt,mango, lemon juice, honey and mustard to a blender and blend until fully combined. Place in container and refrigerate until ready to serve

Notes

Honey mango dipping sauce is not included in calorie calculations. However, 2 Tbs is 41 calories.

http://www.itscheatdayeveryday.com/baked-coconut-shrimp/