Ingredients
1 lime
2 mangoes, halved, seeded, peeled and chopped
1/4 cup honey
1/8 tsp. cayenne pepper
Snipped fresh cilantro
1 lb (24) large raw shrimp, peeled and deveined
Coarse salt
1/2 cup + 1 Tbs. shredded sweetened coconut
1/2 cup + 1 Tbs. gluten free panko crumbs (Kinnikinnick or Ian's)
2 Tbs. gluten free all purpose flour
1 large egg
Lime wedges (optional)
Directions
Preheat oven to 425° F. Line a baking sheet with foil and lightly coat with nonstick cooking spray. Finely shred 1 tsp. peel from lime; set aside. Squeeze juice from lime. In a blender combine lime juice, 1 cup of chopped mangoes, honey, and cayenne pepper; cover and process until smooth. Top with lime peel and snipped fresh cilantro. Set aside for dipping sauce. Rinse shrimp; pat dry with paper towels. Combine coconut flakes, panko crumbs and salt in a bowl. Place the gluten free flour in a small dish. Whisk egg in another bowl. Dip the shrimp in the gluten free flour, shaking off excess, then into the egg, then in the coconut crumb mixture. Lay shrimp on the baking sheet then lightly spray the top of the shrimp with more cooking spray; bake in the middle rack for about 10 minutes. Turn shrimp over then cook another 6-7 minutes or until cooked though. Remove from oven and serve with dipping sauce. (Serves: 8)
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