Potato Panko Coconut Shrimp with Jalapeño Honey Dipping Sauce

Potato Panko Coconut Shrimp

Gluten-free coconut shrimp recipe using crushed potato chips as a coating and paired with a sweet, hot, tangy jalapeno honey yogurt dipping sauce.



Shrimp coating:

Dipping sauce:


  1. Preheat oven to 400 F.
  2. In a medium bowl, mix together crushed potato chips and shredded coconut.
  3. In a separate bowl, pour coconut flour.
  4. In a third bowl, whip egg whites until soft peaks form.
  5. 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.
  6. Bake for 15 minutes, turning halfway through baking. Remove from tray and place on serving tray.
  7. 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.
  8. Serve shrimp on a tray with dipping sauce in a ramekin.