Description
A light, zesty seafood dish combining crispy coconut-coated shrimp baked to perfection with a sweet and spicy mango yogurt dip. Ready in 25 minutes, this halal-friendly recipe offers a balanced mix of flavors and textures, ideal for appetizers or a quick main course.
Ingredients
Cornstarch 2 Tbsp
Kosher salt 1/4 tsp
Egg white 1 large
Flaked sweetened coconut 1/2 cup
Medium shrimp 6 oz, peeled and deveined
Mango 1 fresh (ripe), diced
Jalapeño 1 small, seeded
Lime juice 2 Tbsp
Honey 1 Tbsp
Greek yogurt 3/4 cup
Instructions
Prepare the dipping sauce by blending mango, jalapeño, lime juice, and honey until smooth
Stir Greek yogurt into the mixture and refrigerate while preparing shrimp
Line a baking sheet with foil and place a greased wire rack on top
Combine cornstarch and salt in one bowl; beat the egg white in another
Dredge shrimp first in cornstarch, then in egg white, and finally in coconut
Arrange shrimp in a single layer on the wire rack and bake at 400°F (200°C) for 5 minutes
Flip shrimp and bake an additional 5-10 minutes until golden and crispy
Let rest for 5 minutes before serving, optionally garnish with cilantro
Notes
Use a wire rack to ensure shrimp crisp without burning
Store leftovers refrigerated in an airtight container for 1-2 days
For vegan version, substitute honey with agave syrup and use dairy-free yogurt
Ensure jalapeño is seeded for mild heat or add chipotle for smokiness
- Prep Time: 10
- Cook Time: 15
- Category: DINNER
- Method: Baking
- Cuisine: Exotic & Coastal
Nutrition
- Serving Size: 1 serving (3-4 shrimp with 2 tbsp dip)
- Calories: 180
- Sugar: 8g
- Sodium: 570mg
- Fat: 10g
- Saturated Fat: 6g
- Carbohydrates: 18g
- Fiber: 2g
- Protein: 18g
- Cholesterol: 70mg