Mango Curry Coconut Shrimp

Mango Curry Coconut Shrimp Mango Curry Coconut Shrimp The great thing about this recipe is that the shrimp are baked, not deep fried.
The great thing about this recipe is that the shrimp are baked, not deep fried.
  • 5 min prep
  • 140 calories
  • $1.45

Ingredients


Makes: 8 - 10 servings
  • 1 1/2 Tbsp (22,5 ml) Mango Curry Dip Mix
  • 1/2 C (125 ml) low-fat sour cream
  • 1/2 C (125 ml) low-fat mayonnaise
  • 1 Tbsp (15 ml) lemon juice
  • 1 lb (450 g) large shrimp, raw, peeled, deveined, with tails left on
  • 1 C (250 ml) panko or fine, dry gluten-free breadcrumbs
  • 1 C (250 ml) unsweetened coconut flakes
  • 1 Tbsp (15 ml) Mango Curry Dip Mix

Preparation


 
  • Preheat oven to 425° F (220° C).
  • In a mixing bowl, using Piano Wire Whisk, whisk together Seasoning for Mango Curry Dip, 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 Seasoning for Mango Curry Dip.
  • Add one shrimp at a time to bag and shake to coat evenly. Place on Sheet Pan lined with Bake & Roll. 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 Serving Size
Calories 140
Fat 9 g
Saturated Fat 4.5 g
Transfat 0 g
Cholesterol 65 mg
Sodium 400 mg
Carbohydrates 7 g
Fibre 2 g
Sugar 2 g
Protein 9 g

Shop this recipe...

Piano Wire Whisk
$10.00
Sheet Pan
$25.00
Bake & Roll
$21.00
Mango Curry Dip Mix
$9.00