Delicious shrimp with a crispy sweet potato and coconut coating can be served as an appetizer or as the main protein source for your meal. The Honey-Papaya Dipping Sauce adds a kick of flavor that is sure to impress your taste buds. Source: Diabetic Living Magazine

Diabetic Living Magazine
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Ingredients

Directions

  • Thaw shrimp, if frozen. Peel and devein shrimp, leaving tails intact if desired. Rinse shrimp; pat dry with paper towels. Set aside. Preheat oven to 450 degrees F.

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  • For honey-papaya dipping sauce, in a food processor or blender combine papaya, honey, lime peel, lime juice and cayenne pepper. Cover and process or blend until smooth; set aside.

  • Line a 15x10x1-inch baking pan with foil and coat with cooking spray; set aside. In a shallow dish combine instant potatoes and coconut. Place flour in a second shallow dish. In a third shallow dish lightly beat egg.

  • Dip shrimp in flour, turning to coat; dip in egg, turning to coat. Dip in the potato-coconut mixture, turning and pressing to coat. Place on prepared baking pan. Coat shrimp with cooking spray.

  • Bake for 7 to 10 minutes or until coating is golden brown and shrimp are opaque.

  • Divide greens among four salad plates. Place four shrimp on greens on each plate. Serve with honey-papaya dipping sauce.

Nutrition Facts

232 calories; 3.9 g total fat; 1.8 g saturated fat; 154 mg cholesterol; 610 mg sodium. 289 mg potassium; 35.2 g carbohydrates; 2.3 g fiber; 21 g sugar; 15.3 g protein; 1380 IU vitamin a iu; 32 mg vitamin c; 59 mcg folate; 75 mg calcium; 1 mg iron; 33 mg magnesium;

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