Coconut Lime Shrimp with Mango Dipping Sauce

Coconut Lime Shrimp with Mango Dipping Sauce
  1. 1 pound large raw shrimp (peeled and deveined; keep tails attached)
  2. ¼ cup flour
  3. ½ teaspoon salt
  4. ½ teaspoon pepper
  5. 1 egg
  6. ¼ cup Organic Persian Lime EVOO
  7. ¾ cup panko bread crumbs
  8. 1 cup unsweetened shredded coconut
  9. ½ c. mango preserves
  10. ½ teaspoon lime zest
  11. 1 Tablespoon Alfoos Mango Balsamic Vinegar
  12. pinch of red pepper flakes
  1. Preheat oven to 400 degrees. Line a large baking sheet with non-stick foil. Set aside.
  2. Lightly pat shrimp dry with paper towels; set aside. Create 3 bowls – Bowl 1: Combine flour, salt and pepper; Bowl 2: Mix together egg and Persian Lime EVOO; Bowl 3: Combine panko bread crumbs and shredded coconut
  3. Dip each individual shrimp in flour mixture (shake off excess), then dip in egg mixture, and lastly dredge coconut mixture (pressing gently to coat completely). Arrange on prepared baking sheet and repeat with remaining shrimp. Bake in preheated oven for 10-15 minutes or until shrimp is completely cooked (turning after 5-7 minutes). Remove from oven and serve with mango dipping sauce. Enjoy!
  4. Mango Dipping Sauce: Combine mango preserves, lime zest, Mango Balsamic Vinegar and red pepper flakes in a small bowl. Serve with coconut shrimp
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