Coconut Shrimp with Mango Sauce

Coconut Shrimp with Mango Sauce Recipe
Photo: Oxmoor House

Yield:

4 servings (serving size: 5 shrimp and 2 tablespoons sauce)

Recipe from

Oxmoor House

Nutritional Information

Calories 264
Fat 6 g
Satfat 3.6 g
Monofat 0.6 g
Polyfat 1 g
Protein 31.7 g
Carbohydrate 20.6 g
Fiber 2.4 g
Cholesterol 216 mg
Iron 3.8 mg
Sodium 783 mg
Calcium 94 mg

Ingredients

20 large shrimp (about 1 1/4 pounds)
1/2 cup gluten-free panko-style breadcrumbs (such as Kinnikinnick)
3/4 cup flaked sweetened coconut
1 teaspoon garlic powder
1/4 teaspoon salt
2 large egg whites

Preparation

1. Preheat oven to 425°.

2. Peel shrimp, leaving tails intact. Starting at tail end, butterfly each shrimp, cutting to, but not through, backside of shrimp.

3. Combine breadcrumbs and next 3 ingredients in a shallow bowl. Beat egg whites with a whisk until foamy in a separate bowl. Add half of shrimp to egg whites, tossing to coat. Dredge shrimp in coconut mixture, pressing gently to adhere. Place shrimp on a parchment paper–lined baking sheet. Repeat procedure with remaining shrimp, egg whites, and coconut mixture.

4. Bake at 425° for 6 minutes. Using tongs, grasp shrimp by tails and turn over. Bake an additional 6 minutes or until golden brown. Serve shrimp with Mango Sauce.

Cooking Light Gluten-Free Cookbook,

Oxmoor House

August 2011
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