Coconut Shrimp with Mango Greek Yogurt Dip

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Who doesn't love shrimp? This recipe is sure to keep your guests coming back for more. If you are looking for a lowfat option, bake your shrimp instead of deep frying.

2
Servings

Ingredients

1 lb shrimp peeled and deveined (16 - 20 count)
1 c shredded coconut
2 T all-purpose flour
2 eggs
1/2 t grated ginger
1/2 t crushed garlic

Mango Stonyfield Greek Yogurt Dip

1 c Stonyfield Organic Greek Plain Nonfat Yogurt
1/2 c puréed mango
1/4 c honey
1 T chopped cilantro
Nutrition Information: 

Preparation:

Step 1

In a bowl, combine yogurt, mango purée, honey and cilantro, mix well.

Step 2

Refrigerate until ready to serve.

Step 3

In a small mixing bowl, whisk together eggs, ginger and garlic.

Step 4

On a plate, combine flour and coconut.

Step 5

After cleaning the shrimp, dip in egg batter and dredge in coconut and flour to coat.

Step 6

Deep fry for approximately three minutes, or until golden brown.

Step 7

Remove from oil and allow to dry on paper towels.

Step 8

Serve with Mango Yogurt Dip.

Ingredients

1 lb shrimp peeled and deveined (16 - 20 count)
1 c shredded coconut
2 T all-purpose flour
2 eggs
1/2 t grated ginger
1/2 t crushed garlic

Mango Stonyfield Greek Yogurt Dip

1 c Stonyfield Organic Greek Plain Nonfat Yogurt
1/2 c puréed mango
1/4 c honey
1 T chopped cilantro
Nutrition Information: 

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