Gluten Free Coconut Shrimp with Mango Curry Dip is so good! I love coconut shrimp which is funny because I am really not a fan of coconut! However I think the combination of the shrimp and coconut is great combination. This would make a great appetizer at a party or the holiday’s.
It is a tasty summer treat of coconut shrimp with the flavors of curry and mango. I reserve shrimp for special occasions until I find it on manager’s special and then I am sure to stockpile!
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- 24 fresh or frozen jumbo shrimp in shells
- 1 cup gluten-free mayonnaise
- 3 Tbsp mango preserves
- 1 tsp curry powder
- canola spray
- 1½ cups shredded unsweetened coconut
- ⅛ cup coconut flour
- 1 Tbsp white sugar
- ½ tsp salt
- 3 egg whites, slightly beaten
- Preheat oven to 400 degrees.
- Thaw shrimp, if frozen. Peel and devein shrimp and remove tails. Rinse shrimp; pat dry with paper towels. Set aside.
- For dip, in a small bowl stir together the mayonnaise, mango preserves, and curry powder. Cover and chill until ready to serve.
- Spray cookie sheet with canola oil and set aside.
- In a shallow dish, combine shredded coconut, coconut flour, sugar, and salt.
- Place egg whites in a small bowl.
- Dip shrimp into egg whites; coat shrimp with coconut mixture, pressing the mixture onto shrimp.
- Arrange shrimp on cookie sheet.
- Bake at 400 degrees for 10 minutes or until shrimp is pink and coconut is golden. Serve with dip.
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