Mango Curry Coconut Shrimp
The great thing about this recipe is that the shrimp are baked, not deep fried.
8 - 10 servings
140 calories
Ingredients
1 1⁄2 tbsp Mango Curry Dip Mix
1⁄2 cup low-fat sour cream
1⁄2 cup low-fat mayonnaise
1 tbsp lemon juice
1 lb (450 g) large shrimp, raw, peeled, deveined, with tails left on
1 cup panko or fine, dry gluten-free breadcrumbs
1 cup unsweetened coconut flakes
1 tbsp Mango Curry Dip Mix
Instructions
Preheat oven to 425° F (220° C).
In a mixing bowl, using Piano Wire Whisk, whisk together Mango Curry Dip Mix, sour cream, mayonnaise, and lemon juice.
Spoon half prepared Mango Curry Dip into a large bowl. Add shrimp and, using your hands, mix to evenly coat.
In a plastic bag, mix panko with coconut flakes and Mango Curry Dip Mix.
Add one shrimp at a time to bag and shake to coat evenly. Place on Sheet Pan lined with Sheet Pan Liner. Discard any leftover coating. Repeat with remaining shrimp and panko. For a crispier crust, lightly spray shrimp with cooking oil.
Roast in oven until coating is golden and crispy and shrimp are cooked, about 7–10 minutes. Dish up with remaining prepared Mango Curry Dip for dunking.
Nutritional Information
Per serving: Calories 140, Fat 9 g (Saturated 4.5 g, Trans 0 g), Cholesterol 65 mg, Sodium 400 mg, Carbohydrate 7 g (Fiber 2 g, Sugars 2 g), Protein 9 g.