Who doesn't love shrimp? This recipe is sure to keep your guests coming back for more. If you are looking for a lowfat option, bake your shrimp instead of deep frying.
| 1 | lb | shrimp peeled and deveined (16 - 20 count) |
| 1 | c | shredded coconut |
| 2 | tbsp | all-purpose flour |
| 2 | eggs | |
| 1⁄2 | tsp | grated ginger |
| 1⁄2 | tsp | crushed garlic |
| Mango Stonyfield Greek Yogurt Dip | ||
|---|---|---|
| 1 | c | Stonyfield Organic Plain Greek Yogurt |
| 1⁄2 | c | puréed mango |
| 1⁄4 | c | honey |
| 1 | tbsp | chopped cilantro |
In a bowl, combine yogurt, mango purée, honey and cilantro, mix well.
Refrigerate until ready to serve.
In a small mixing bowl, whisk together eggs, ginger and garlic.
On a plate, combine flour and coconut.
After cleaning the shrimp, dip in egg batter and dredge in coconut and flour to coat.
Deep fry for approximately three minutes, or until golden brown.
Remove from oil and allow to dry on paper towels.
Serve with Mango Yogurt Dip.