Baked Coconut Shrimp
Baked Coconut Shrimp 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.
- 2 egg whites
- 2 tablespoons cornstarch
- 1/2 teaspoon salt
- 1 cup sweetened shredded coconut
- 6 ounces raw shrimp, peeled, deveined, and patted dry
Mango Jalapeno Dipping Sauce
- 1 cup chopped mango (roughly half a mango)
- 1 small jalapeno, seeded and chopped
- 1 tablespoon fresh lime juice (roughly half a lime)
- 1 tablespoon honey
- 1/3 cup plain Greek yogurt
- Make the dipping sauce: Add the mango, jalapeno, lime juice, and honey into a blender and blend until smooth. Pour into a bowl and stir in the yogurt. Refrigerate while you make the shrimp.
- Preheat oven to 400F. Line a baking sheet or pan with foil for easy clean up then top with a wire rack. Lightly grease with cooking spray.
- In one bowl, combine the cornstarch and salt. In a second bowl, add the egg whites. In a third bowl, add the coconut.
- Working with one shrimp at a time, dredge in cornstarch mixture, then egg whites, then coconut. Place on the wire rack.
- Bake for 10-15 minutes until coconut is toasted and shrimp are fully cooked. Serve with dipping sauce.
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.
Source: Adapted from Food.com
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