Coconut Curry Shrimp with Mango Dipping Sauce
Guests will love the flavorful pairing of succulent spiced shrimp with a dipping sauce that features refreshing tropical flavors. Leave tails on shrimp to give guests a handle to hold onto for eating.
Servings and Ingredients
|1 fresh mango, seeded and peeled|
|½ c. Hy-Vee mayonnaise|
|2 oz. Hy-Vee cream cheese, softened|
|1 tbsp. Hy-Vee honey|
|1 ½ tsp. fresh ginger, grated|
|½ tsp. lime juice|
|¼ tsp. Hy-Vee Sriracha sauce|
|1 c. Hy-Vee sweetened flaked coconut|
|½ c. Hy-Vee plain panko bread crumbs|
|2 tbsp. curry powder|
|1 tbsp. fresh cilantro, chopped, plus additional for garnish|
|1 ½ tsp. kosher salt|
|½ c. Hy-Vee all-purpose flour|
|1 lbs. fresh raw shrimp, peeled and deveined|
|2 egg whites, lightly beaten|
Things To Grab
- Blender or food processor
- Fine mesh sieve
- Wire cooling rack
- Baking sheet
- Hy-Vee nonstick cooking spray
- 2 shallow dishes
- Paper towels
- Serving platter
- Cut mango into chunks. Place mango chunks, mayonnaise, cream cheese, honey, ginger, lime juice and sriracha in a blender or food processor. Cover and blend or process until smooth. Strain mixture. Cover and chill until serving time.
- Preheat oven to 375°F. Place a rack on a baking sheet and lightly coat with nonstick spray. In a shallow dish, combine coconut, bread crumbs, curry powder, cilantro and salt. Place flour in another shallow dish.
- Rinse shrimp; pat dry with paper towels. Dip shrimp into flour until coated. Dip flour-coated shrimp into beaten egg white and then into coconut mixture, coating well. Place shrimp on rack on baking sheet. Bake for 8 to 10 minutes or until shrimp are cooked through. Arrange shrimp on serving platter. Spoon dip into serving bowl. If desired, garnish with cilantro.
590 Calories per serving
Amounts Per Serving
- Total Fat: 36g
- Cholesterol: 170mg
- Sodium: 1620mg
- Total Carbohydrates: 47g
- Protein: 23g
Vitamin A 30%
Vitamin C 50%
Hy-Vee Seasons Holiday 2014.