INGREDIENTS:
FOR THE MANGO COCONUT DIPPING SAUCE:
1 mango, peeled, pitted and chopped
2 tablespoons shredded coconut
2 tablespoons coconut milk
2 teaspoons honey
juice from 1/2 lime
pinch of cayenne pepper
FOR THE COCONUT SHRIMP:
2 cups shredded coconut
1/2 cup panko bread crumbs
1/2 teaspoon cayenne pepper
2 large Eggland’s Best Eggs
1/4 cup cornstarch
1 1/2 pounds medium or large shrimp, peeled and deveined
DIRECTIONS:
To make the mango coconut dipping sauce, combine all of the ingredients for the sauce in a food processor. Process until smooth. Chill until ready to use.
Preheat oven to 400 degrees F. Line a baking sheet with parchment paper.
In a large bowl, combine the coconut, bread crumbs and cayenne pepper. In a small bowl, whisk the eggs. In a third bowl, add the cornstarch.
Dip the shrimp in the cornstarch until lightly coated, then dip in egg and then roll in the coconut mixture. Place the shrimp on the prepared baking sheet. Repeat with the remaining shrimp.
Bake for 15 to 20 minutes or until the shrimp are cooked though and the coconut is crispy and lightly golden brown. Serve immediately with the mango coconut dipping sauce.
