Potato Panko Coconut Shrimp with Jalapeño Honey Dipping Sauce
This shrimp and dip combo has some deliciously unexpected flavor, for an appetizer or side that will impress your summer guests.
Serves: 12Prep: 15 minutesCook: 15 minutesTotal: 30 minutesDifficulty: Easy
- 3⁄4 cup Lay’s® Lightly Salted Potato Chips (about 3 oz.), crushed
- 1⁄4 cup unsweetened shredded coconut
- 1⁄4 cup coconut flour
- 3 egg whites
- 1 pound shrimp, shelled with tail kept on
- 1 cup nonfat Greek yogurt
- 2 tablespoons honey
- 2 tablespoons lime juice
- 2 tablespoons orange champagne vinegar
- 1 tablespoon jalapeño pepper, seeded and diced
- Preheat oven to 400°F.
- In a medium bowl, mix together crushed potato chips and shredded coconut. In a separate bowl, pour coconut flour. In a third bowl, whip egg whites until soft peaks form.
- To coat the shrimp, arrange an assembly line with flour first, egg whites next and potato/coconut mixture last.
- For each piece of shrimp, dredge in flour, then egg whites and lastly in potato/coconut mixture. Place on a baking sheet coated with cooking spray.
- Bake for 15 minutes, turning halfway through baking, until shrimp are pearly and opaque. Remove from baking sheet and place on serving tray.
- While shrimp bakes, assemble dipping sauce. In a large bowl, whisk together yogurt, honey, lime juice, vinegar and pepper until thoroughly incorporated.
- Store in refrigerator until ready to use. Serve shrimp on a serving tray with dipping sauce in a ramekin. Refrigerate any leftovers.