Coconut Shrimp with Thai Mango Guacamole

Switching up the average weeknight meal with oven fried coconut shrimps. Yes, these popcorn shrimp bites are even healthier than ordering out…because they’re baked, not fried…plus so much tastier.

Ingredients

Ingredients
Servings:
g
Shrimps
g
Coconut Flakes
g
Panko Bread Crumbs
tbsp
All-Purpose Flour
tbsp
Sesame Seeds
tsp
Sweet Paprika Powder
Salt & Pepper to taste
Olive Oil
for brushing
Mango Guacamole
Mango
Avocado
Garlic Clove
tsp
Lime Zest
tbsp
Lime Juice
g
Fresh Thai Basil
Salt & Pepper to taste

Instructions

Preparing In The Kitchen
  1. Preheat the oven to 180 ºC and prepare a baking sheet with parchment paper.
  2. Peel and devein the shrimps and pat dry. In a medium bowl, whisk the eggs, add the shrimp and toss well to coat. To a medium-sized bowl, add the coconut, panko, flour, sesame seeds, paprika, and a pinch each of salt and pepper. Stir to combine.
  3. Remove each shrimp from the egg, and dredge through the crumbs, pressing gently to adhere. Place on the prepared baking sheet. Repeat until all the shrimp have been breaded and place on the baking sheet.
  4. Lightly brush the shrimps with olive oil and bake for ca. 12-15 minutes until crispy and golden brown.
  5. Meanwhile, peel the mango, remove the pit, and cut into 1 cm cubes. Halve the avocados, remove the core and peel. Peel the garlic clove. Wash the Thai basil leaves, shake dry and pluck the leaves from the stem.
  6. Place the avocados, garlic clove, Thai basil, lime zest and lime juice in the food processor and blend until smooth. Season with salt and pepper. Add the mango cubes and mix.
  7. Serve the shrimps with mango guacamole for dipping.

Preparing In The Kitchen
  1. Preheat the oven to 180 ºC and prepare a baking sheet with parchment paper.
  2. Peel and devein the shrimps and pat dry. In a medium bowl, whisk the eggs, add the shrimp and toss well to coat. To a medium-sized bowl, add the coconut, panko, flour, sesame seeds, paprika, and a pinch each of salt and pepper. Stir to combine.
  3. Remove each shrimp from the egg, and dredge through the crumbs, pressing gently to adhere. Place on the prepared baking sheet. Repeat until all the shrimp have been breaded and place on the baking sheet.
  4. Lightly brush the shrimps with olive oil and bake for ca. 12-15 minutes until crispy and golden brown.
  5. Meanwhile, peel the mango, remove the pit, and cut into 1 cm cubes. Halve the avocados, remove the core and peel. Peel the garlic clove. Wash the Thai basil leaves, shake dry and pluck the leaves from the stem.
  6. Place the avocados, garlic clove, Thai basil, lime zest and lime juice in the food processor and blend until smooth. Season with salt and pepper. Add the mango cubes and mix.
  7. Serve the shrimps with mango guacamole for dipping.

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