Baked Coconut Shrimp with Mango Jalapeno Dipping Sauce

The crispy shrimp covered in shredded coconut and panko breadcrumbs in Baked Coconut Shrimp with Mango Jalapeno Dipping Sauce tastes great with the cool and spicy mango jalapeno dipping sauce.

Ingredients:

• 1 pound large shrimp, peeled and deveined
• 1 cup shredded coconut
• 1/2 cup panko breadcrumbs
• 2 eggs, beaten
• 1/4 cup all-purpose flour
• Salt and pepper to taste
• 1 mango, peeled and diced
• 1 jalapeno, seeded and diced
• 1/4 cup Greek yogurt
• 2 tablespoons lime juice
• 1 tablespoon honey
• 1 tablespoon chopped cilantro
• 1/4 teaspoon garlic powder

Instructions:

Get the oven ready by heating it up to 400F 200C

Shredded coconut and panko breadcrumbs should be mixed together in a bowl

Add salt and pepper to the flour in a different bowl

First coat each shrimp in flour, then in egg, and finally in the coconut mix

Spread out the shrimp on a baking sheet that has been lined with parchment paper

Bake for 12 to 15 minutes, or until the coconut is golden brown and the shrimp are cooked all the way through

Blend the dipping sauce together with the Greek yogurt, honey, cilantro, garlic powder, jalapeo, mango until it is smooth

Hot baked coconut shrimp should be served with mango jalapeno dipping sauce on the side

Have fun!