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All public Recipes -> Appetizer -> Baked Coconut Shrimp with Lime-Chutney Dipping Sauce
Baked Coconut Shrimp with Lime-Chutney Dipping Sauce
By: Grace B.
| Description: | ||
| Time: | 25 min (10 min to prepare, 15 min to cook) | |
| Meal type: | Appetizer | |
| Ethnicity: | ||
| Number of Servings: | 4 | |
| Ingredients: | ||
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1 each lb. large uncooked shrimp, peeled and deveined 0.5 cup flour 1 tablespoon fresh grated Sunkist® lime peel 0.5 teaspoon garlic powder 2 each egg whites, beaten until just foamy 2 cups sweetened shredded coconut 1 cup mango chutney (may also use apricot preserves) 0.25 cup fresh-squeezed Sunkist® lime juice |
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| Directions: | ||
| Preheat oven to 450 degrees and coat baking sheet with cooking spray. Combine flour, lime peel, garlic powder in one bowl, gently whisk egg whites in second bowl, and place coconut in third bowl. Dip each shrimp in flour mixture, then egg white, then coconut (press coconut onto shrimp with fingers to secure coating), and place in single layer on baking sheet. Bake for 10-12 minutes until lightly golden. Cool slightly before removing from pan. To make dipping sauce, warm chutney with lime juice in saucepan over medium heat until heated through. Serve shrimp warm with dipping sauce. |
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| Notes: | ||
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