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Gluten Free Coconut Shrimp + Mango Curry Dip
A tasty summer treat of coconut shrimp with the flavors of curry and mango.
Prep Time
30
mins
Cook Time
10
mins
Total Time
40
mins
Course:
Appetizer
Servings:
6
Author:
Rachel
Ingredients
24
fresh or frozen jumbo shrimp in shells
1
cup
gluten-free mayonnaise
3
Tbsp
mango preserves
1
tsp
curry powder
canola spray
1 1/2
cups
shredded unsweetened coconut
1/8
cup
coconut flour
1
Tbsp
white sugar
1/2
tsp
salt
3
egg whites
slightly beaten
Instructions
Preheat oven to 400 degrees.
Thaw shrimp, if frozen. Peel and devein shrimp and remove tails. Rinse shrimp; pat dry with paper towels. Set aside.
For dip, in a small bowl stir together the mayonnaise, mango preserves, and curry powder. Cover and chill until ready to serve.
Spray cookie sheet with canola oil and set aside.
In a shallow dish, combine shredded coconut, coconut flour, sugar, and salt.
Place egg whites in a small bowl.
Dip shrimp into egg whites; coat shrimp with coconut mixture, pressing the mixture onto shrimp.
Arrange shrimp on cookie sheet.
Bake at 400 degrees for 10 minutes or until shrimp is pink and coconut is golden. Serve with dip.
Notes
Recipe adapted from "Baked Coconut Shrimp with Curried Apricot Sauce" from Better Homes and Gardens New Cookbook.