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Coconut Shrimp with Mango Sauce

Photo: Oxmoor House
Yield 4 servings (serving size: 5 shrimp and 2 tablespoons sauce)


  • 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
  • Mango Sauce

Nutrition 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

How to Make It

  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