Crispy Baked Coconut Shrimp with Mango Chili Dipping Sauce

Ingredients

• 1 lb large shrimp, peeled and deveined
• 1 cup shredded unsweetened coconut
• 1/2 cup panko breadcrumbs
• 1/2 cup all-purpose flour
• 2 eggs, beaten
• 1/2 tsp garlic powder
• 1/2 tsp salt
• 1 ripe mango, diced
• 1 tbsp sweet chili sauce
• 1 tbsp lime juice
• 1 tbsp fresh cilantro, chopped
• Cooking spray

Instructions

1. Preheat oven to 425°F. Line a baking sheet with parchment and spray lightly.
2. Mix shredded coconut and panko in one bowl. Place flour in another, beaten eggs in a third.
3. Season flour with garlic powder and salt. Dredge each shrimp: flour, egg, then coconut-panko.
4. Arrange on the baking sheet in a single layer. Spray tops with cooking spray.
5. Bake 12-14 minutes, flipping halfway, until golden and crispy.
6. Blend mango, sweet chili sauce, and lime juice until smooth. Stir in cilantro.
7. Serve shrimp hot with mango chili dipping sauce on the side.