Coconut and sweet potato crusted shrimp with honey-papaya dipping sauce
Indulge in the perfect blend of crispy coconut, sweet potato-crusted shrimp, paired with a delightful honey-papaya dipping sauce. A tantalizing fusion of flavors!
Ingredients:
- ⅓ cup all-purpose flour
- ½ teaspoon garlic powder
- ½ teaspoon ground ginger
- 2 large eggs
- 1 cup unsweetened shredded coconut
- ½ teaspoon salt
- 450g large shrimp (21-25 count), peeled and deveined, tails intact
- ⅓ cup low-fat plain Greek yogurt
- 1 tablespoon sweet chili sauce
- 1 tablespoon chopped fresh cilantro
Instructions:
- Preheat the oven to 230 °C. Grease a large baking sheet with cooking spray.
- Mix together flour, garlic powder, and ginger in a flat dish. Whisk eggs in another flat dish. Stir together coconut and salt in a third flat dish.
- Cut each shrimp along the back without fully cutting it, leaving the tail intact. Dredge the shrimp in the flour mixture, shaking off any excess. Dip in the egg and let any extra drip off. Then cover with the coconut, excluding the tail. Arrange the shrimp on the greased baking sheet with the tail facing up. Bake until the shrimp are fully cooked and the coconut turns golden, which takes about 10 minutes.
- Meanwhile, blend yogurt, chili sauce, and cilantro in a small bowl. Serve the shrimp with the yogurt sauce on the side for dipping.
Summary:
- Calories: 983 kcal
- Fat: 26 g
- Protein: 82 g
- Carbs: 108 g
- Potassium: 1124 mg
- Magnesium: 185 mg