Description
Gluten-free coconut shrimp recipe using crushed potato chips as a coating and paired with a sweet, hot, tangy jalapeno honey yogurt dipping sauce.
Ingredients
Scale
Shrimp coating:
- 3/4 cup crushed LAY’S® Lightly Salted Potato chips (about 3 ounces)
- 1/4 cup unsweetened shredded coconut
- 1/4 cup coconut flour
- 3 egg whites
- 1 pound large raw shrimp, shelled with tail kept on
Dipping sauce:
- 1 cup nonfat Greek yogurt
- 2 tablespoons honey
- 2 tablespoons lime juice (about one lime)
- 2 tablespoons orange champagne vinegar
- 1 tablespoon diced jalapeño pepper, seeded (about 1/2 of small jalapeno)
Instructions
- 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. Remove from tray 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 tray with dipping sauce in a ramekin.
- Prep Time: 20 minutes
- Cook Time: 15 minutes