Baked Coconut Shrimp With Lime-chutney Dipping Sauce Appetizers Recipes

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Baked Coconut Shrimp With Lime-chutney Dipping Sauce


  • 1 lb. large uncooked shrimp, peeled and deveined
  • ½ cup flour
  • 1 Tbsp. fresh grated Sunkist® lime peel
  • ½ tsp. garlic powder
  • 2 egg whites, beaten until just foamy
  • 2 cups sweetened shredded coconut
  • For dipping sauce:
  • 1 cup mango chutney (may also use apricot preserves)
  • ¼ cup fresh-squeezed Sunkist® lime juice

  • Method:

  • Preheat oven to 450 degrees and coat baking sheet with cooking spray.
  • Combine flour, lime peel, garlic powder in one bowl, gently whisk egg whites in second bowl, and place coconut in third bowl.
  • Dip each shrimp in flour mixture, then egg white, then coconut (press coconut onto shrimp with fingers to secure coating), and place in single layer on baking sheet.
  • Bake for 10-12 minutes until lightly golden.
  • Cool slightly before removing from pan.
  • To make dipping sauce, warm chutney with lime juice in saucepan over medium heat until heated through.
  • Serve shrimp warm with dipping sauce.

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