Coconut Shrimp with Mango Sauce

Photo: Oxmoor House

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

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Nutritional Information

Amount per serving
  • Calories: 264
  • Fat: 6g
  • Saturated fat: 3.6g
  • Monounsaturated fat: 0.6g
  • Polyunsaturated fat: 1g
  • Protein: 31.7g
  • Carbohydrate: 20.6g
  • Fiber: 2.4g
  • Cholesterol: 216mg
  • Iron: 3.8mg
  • Sodium: 783mg
  • Calcium: 94mg

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
  • Mango Sauce

Preparation

  1. 1. Preheat oven to 425°.
  2. 2. Peel shrimp, leaving tails intact. Starting at tail end, butterfly each shrimp, cutting to, but not through, backside of shrimp.
  3. 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. 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.
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