Ingredients
Scale
- 1 lb large shrimp, peeled and deveined
- 1 cup shredded coconut
- 1 cup panko breadcrumbs
- 1/2 cup all-purpose flour
- 2 eggs, beaten
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1 cup mango, diced
- 1 tbsp lime juice
- 1 tbsp honey
- 1/4 tsp red pepper flakes (optional)
Instructions
- Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
- Mix coconut and panko breadcrumbs in a shallow bowl.
- Place flour in another shallow bowl and beaten eggs in a third bowl.
- Season shrimp with salt and pepper.
- Dredge each shrimp in flour, dip in eggs, then coat with coconut mixture.
- Place shrimp on baking sheet and bake for 12-15 minutes until golden brown.
- While shrimp bake, blend mango, lime juice, honey, and red pepper flakes in a blender until smooth.
- Serve shrimp hot with mango sauce.
Notes
- For extra crispiness, spray shrimp lightly with cooking spray before baking.
- Use fresh or frozen shrimp—thaw frozen shrimp before using.
- Adjust honey to taste for desired sweetness in the mango sauce.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Appetizer
- Method: Baked
- Cuisine: American
- Diet: Low Calorie
Nutrition
- Serving Size: 1/4 recipe
- Calories: 320
- Sugar: 12g
- Sodium: 480mg
- Fat: 14g
- Saturated Fat: 10g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 3g
- Protein: 20g
- Cholesterol: 190mg