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

Coconut and Sweet Potato Crusted Shrimp with Honey-Papaya Dipping Sauce + enlarge image
Makes:
4 servings
Serving Size:
4 shrimp, 1 cup greens, and 3 tablespoons sauce
Prep:
25 mins
Bake:
7 mins 450°F
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Coconut and Sweet Potato Crusted Shrimp with Honey-Papaya Dipping Sauce

Ingredients
16
fresh or frozen large shrimp (12 ounces)
1/2
of a medium papaya, peeled, seeded, and chopped (1 cup)
3
tablespoons honey
2
tablespoons lime juice
1/8
teaspoon cayenne pepper
 
Nonstick cooking spray
6
tablespoons packaged instant mashed sweet potatoes
1/4
cup flaked coconut
1
egg
4
cups packaged European mixed salad greens

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. Coat a 15x10x1-inch baking pan 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.

Nutrition Facts

(Coconut and Sweet Potato Crusted Shrimp with Honey-Papaya Dipping Sauce)
    Per serving:
  • 232 kcal cal.,
  • 4 g fat
  • (2 g sat. fat,
  • 0 g polyunsaturated fat,
  • 1 g monounsatured fat),
  • 154 mg chol.,
  • 610 mg sodium,
  • 35 g carb.,
  • 2 g fiber,
  • 21 g sugar,
  • 15 g pro.
  • Percent Daily Values are based on a 2,000 calorie diet
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