COCONUT SHRIMP WITH MANGO DIPPING SAUCE

COCONUT SHRIMP WITH MANGO DIPPING SAUCE image

Yield 12

Number Of Ingredients 12

1 pound raw jumbo shrimp, peeled and deveined
½ cup cornstarch
1 teaspoon salt
2 teaspoons curry powder
1 ½ cups flaked, sweetened coconut
2 egg whites, beaten until foamy
½ cup mayonnaise
½ cup thawed frozen mango chunks
2 tablespoons fresh cilantro leaves
1 tablespoon honey
Small pinch of curry powder
½ teaspoon fresh lime juice

Steps:

Preheat oven to 400 degrees and generously coat a baking sheet with olive oil or regular oil spray. Rinse and dry shrimp. Mix cornstarch, salt and curry powder in a shallow bowl. Place coconut flakes in a separate bowl. Working one at a time, dredge shrimp in the cornstarch mixture, dip it into egg whites, then roll in coconut, being sure to coat well. Place on baking sheet. Bake in preheated oven 15 to 20 minutes, until shrimp are bright pink on the outside and coconut is browned, flipping shrimp halfway through. Serve with the dipping sauce. To make dipping sauce: Combine all ingredients in a food processor and pulse until smooth. Store in refrigerator.