Baked Coconut Shrimp For Two made healthy with little fat and a Mango Jalapeno Dipping Sauce made with Greek yogurt. Whether you eat it for dinner or serve it as a party starter, this dish will please all seafood lovers.
Remember the 5 pounds of shrimp that I received via my Shrimp Showdown post? Here’s another shrimp recipe I made – Baked Coconut Shrimp For Two with Mango Jalapeno Dipping Sauce.
This is a recipe I blogged a long, long time ago, probably in my first year or two of blogging. In fact it’s been so long that I kinda forgot this recipe existed.
It wasn’t until a friend helped me brainstorm shrimp ideas that I remembered it.
Instead of updating the old post, I decided to repost an updated version, complete with a brand new dipping sauce that I came up with using Greek yogurt, a mango and some jalapenos.
The best part is that there is very little fat in this recipe, deeming it healthy. And we like it when shrimp is healthy.
I love eating fried foods, especially fried shrimp.
However, my waist and arteries don’t feel the same way. That’s why I tend to bake my food.
And although these are not even close to fried battered shrimp, they still make a very tasty…snack? Appetizer? Dinner?
I guess they are more of a starter than a meal, but if you pair it with a side of noodles or a vegetable, then it can become dinner.
The trick to these baked coconut shrimp is baking them on a rack so the heat circulates underneath, very similar to baking chicken wings.
Ideally you want to use a roasting rack in a pan, but a cooling rack on a cookie tray works just as well.
The cooking time and amount of shrimp this recipe makes is dependent on the size of your shrimp. My shrimp were almost as big as the palm of my hand!
Not only did the cooking time needed to be adjusted, that also meant they used up more of the coating.
I did weigh my shrimp rather than trying to give an exact count. You may need to use your cooking instincts to adjust for your shrimp size.
For the dipping sauce, I threw most of the ingredients into a blender. I opted to stir in the yogurt afterwards because the blender adds air, making the sauce thin.
Because the jalapeno is raw, you really notice it, so if you are sensitive to spiceiness, don’t add the seeds or membrane (where most of the heat comes from).
Instead, make the sauce without it, taste, then decide on if you want more heat. If you do accidentally make it too spicy, add more yogurt.
Baked Coconut Shrimp For Two made healthy with little fat and a Mango Jalapeno Dipping Sauce made with Greek yogurt. This recipe also works for chicken. Cut 1 large chicken breast into strips and dredge as instructed. Bake it for 20 minutes or until fully cooked.
Baked Coconut Shrimp with Mango Jalapeño Dipping Sauce
Ingredients
Mango Jalapeno Dipping Sauce
Instructions
Notes
Source: Adapted from Food.com
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If you enjoyed this Baked Coconut Shrimp with Mango Jalapeno Dipping Sauce, you may also like these recipes:
General Tso’s Sweet Chili Shrimp
Spicy Beer Shrimp
Asian Shrimp Tacos with Mango Salsa
Kirsten@FarmFreshFeasts says
Carla,
This shrimp looks so pretty! I want to just gaze at it, but I’m pretty sure if I could smell it–I’d face plant. All my favorite flavors–with the hope that someday the weather will be tropical enough like this dish is.
Thanks!
RavieNomNoms says
Lovely!! Gotta try that out!
Carol at Wild Goose Tea says
I am so impressed on the size of the shrimp. How could you forget this recipe? I know. I know. So many recipes, so little time. Laughing. I am jazzed that these are baked shrimps, because I can remember the first time I ever tasted coconut shrimp. Let me tell you the world was flat, but those shrimps made a HUGE impression. Unfortunately at time that I could rarely afford ordering or even think of making such a dish.
Shawn @ IWYD says
LOVE coconut shrimp! I have a very similar recipe on my blog, it’s delicious!
Brianne @ Cupcakes & Kale Chips says
Carla, I love these! No flour or breadcrumbs, not fried, so my belly will love them, and that dipping sauce is something my whole family will love!
Teresa says
Carla, do you think chicken will work with this recipe or do you happen to have a recipe for coconut chicken? Thank you & happy new year!
P.s. The vanilla bean fudge was delish!
Carla says
I haven’t tried it, but I don’t see why not! I usually bake my chicken strips around 20 minutes as well, so just keep an eye on the bake time. If they are still pink, cook them another 5-10 minutes. And glad you enjoyed the fudge :)
Carla says
Just following up with you – I made this recipe using turkey cut into strips instead of the shrimp, and it turned out delicious! Bake your chicken for 20 minutes then check on it. Bake it another 5 minutes if they aren’t done in the middle.
Teresa says
Oh, great!! Thank you! Have a great weekend.
Linda says
Looks and sounds good will defently try
Kathy Conway says
I made these tonight. I didn’t have cornstarch but I did have tapioca flour so I used that & seasoned it a tiny bit w/garlic powder, nutmeg & paprika in addition to the S&P. They turned out excellent. Only thing I’d do differently next time is to spray the cooling racks w/some cooking spray or wipe them w/a little light oil to keep the shrimp from sticking to the racks. List some of the good crunchy stuff!
Carla says
Glad you enjoyed them and loved how you adjusted the recipe to your pantry. I do mention spraying the rack in the first step because yes they do stick.