Baked Coconut Shrimp with Mango Dip
30 min209 kcal each
Spiced shrimp dredged in tapioca, egg and unsweetened coconut and baked crisp, with a creamy mango-jalapeño yogurt dip. All the crunch, none of the frying.
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Plan this recipeIngredients
for 4 servings- Dried thyme1 tsp
- Paprika1 tsp
- Onion powder1 tsp
- Garlic powder1 tsp
- Salt1 tsp
- Chili powder¼ tsp
- Chili flakes¼ tsp
- Coconut, desiccated, unsweetened40 g
- Raw shrimp, peeled300 g
- Tapioca flour2 tbsp
- Egg1 piece
- Egg whites120 ml
- Greek yogurt, plain, non-fat113 g
- Vanilla extract½ tsp
- Mango165 g
- Jalapeño1 slice
- Fresh coriander4 g
Method
Prep 15 min · cook 15 min- Heat the oven to 200 °C and line a tray.
- Mix the dried spices and salt, then stir half into the coconut and toss the other half with the shrimp.
- Dust the shrimp in tapioca flour, dip in the egg whisked with the egg whites, then press into the coconut.
- Bake for 12–15 minutes, turning once, until golden and pink.
- Blend the yogurt, vanilla, mango, jalapeño and coriander into a smooth dip.
- Best eaten fresh; the shrimp keep 2 days in the fridge, re-crisped in the air fryer, and the dip 3 days.
Nutrition
per servingCal
209
Protein
19g
Carbs
14g
Fat
8.73g
Of 7.7g of sugar per serving, 0g is added sugar.
Of 8.7g of fat per serving, 6.4g is saturated.
