Coconut and Sweet Potato Crusted Shrimp with Honey-Papaya Dipping Sauce

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  • Makes: 4 servings
  • Serving Size: 4 shrimp, 1 cup greens, and 3 tablespoons sauce
  • Prep: 25 mins
  • Bake: 7 mins 450°F

Coconut and Sweet Potato Crusted Shrimp with Honey-Papaya Dipping Sauce

Directions

  1. Thaw shrimp, if frozen. Peel and devein shrimp, leaving tails intact if desired. Rinse shrimp; pat dry with paper towels. Set aside. Preheat oven to 450 degrees F. For honey-papaya dipping sauce, in a food processor or blender combine papaya, honey, lime peel, lime juice, and cayenne pepper. Cover and process or blend until smooth; set aside.
  2. Line a 15x10x1-inch baking pan with foil and coat with cooking spray; set aside. In a shallow dish combine instant potatoes and coconut. Place flour in a second shallow dish. In a third shallow dish lightly beat egg.
  3. Dip shrimp in flour, turning to coat; dip in egg, turning to coat. Dip in the potato-coconut mixture, turning and pressing to coat. Place on prepared baking pan. Coat shrimp with cooking spray.
  4. Bake for 7 to 10 minutes or until coating is golden brown and shrimp are opaque.
  5. Divide greens among four salad plates. Place four shrimp on greens on each plate. Serve with honey-papaya dipping sauce.
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Nutrition Facts (Coconut and Sweet Potato Crusted Shrimp with Honey-Papaya Dipping Sauce)

  • Per serving:
  • 232 kcal ,
  • 4 g fat
  • (2 g sat. fat ,
  • 0 g polyunsaturated fat ,
  • 1 g monounsaturated fat ),
  • 154 mg chol. ,
  • 610 mg sodium ,
  • 35 g carb. ,
  • 2 g fiber ,
  • 21 g sugar ,
  • 15 g pro.
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