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jumbo shrimp cornstarch salt curry powder coconut egg whites mayonnaise mango fresh cilantro honey curry powder lime juice
Viewed: 33 - Published at: 7 years agoIngredients
- 1 pound raw jumbo shrimp, peeled and deveined
- 1/2 cup cornstarch
- 1 teaspoon salt
- 2 teaspoons curry powder
- 1 1/2 cups flaked, sweetened coconut
- 2 egg whites, beaten until foamy
- 1/2 cup mayonnaise
- 1/2 cup thawed frozen mango chunks
- 2 tablespoons fresh cilantro leaves
- 1 tablespoon honey
- Small pinch of curry powder
- 1/2 teaspoon fresh lime juice
Method
- 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.
