Lunch · Dinner
Coconut-Crusted Shrimp with Mango-Lime Sauce
Great low-calorie, flavor-packed shrimp with a sweet and limey touch. If you love a fish dish with a tropical twist and some crunch, this recipe is perfect for you.
Lower calorieHigh proteinGluten freeDairy free
Nutrition per serving
| Nutrient | Amount |
|---|---|
| Calories | 282 kcal |
| Protein | 18.4 g |
| Carbohydrates | 23.4 g |
| Fat | 15.8 g |
| Fiber | 6.8 g |
| Sugar | 10.7 g |
| Saturated Fat | 13.4 g |
| Sodium | 184.4 mg |
| Cholesterol | 96.6 mg |
How to make it
- Preheat the broiler and line a baking sheet with parchment paper.
- Thread the shrimp onto skewers for easy handling.
- In a shallow bowl, mix together the shredded coconut, lime zest, pinch of salt, and black pepper.
- In another bowl, whisk the egg white until slightly frothy.
- Brush the shrimp with the egg white, then coat them evenly with the coconut mixture.
- Place the coated shrimp on the prepared baking sheet and broil for about 3-4 minutes, flipping halfway through, until the coconut is crispy and golden brown, and the shrimp are cooked through.
- While the shrimp are broiling, prepare the sauce. In a blender, combine the chopped cilantro, red pepper flakes, diced mango, and lime juice. Blend until smooth.
- Serve the coconut-crusted shrimp hot with the mango-lime sauce on the side for dipping.
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