Coconut and Sweet Potato Crusted Shrimp with Honey-Papaya Dipping Sauce

Coconut and Sweet Potato Crusted Shrimp with Honey-Papaya Dipping Sauce

0 Reviews
From: Diabetic Living Magazine

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.

Ingredients 4 servings

for serving adjustment
Serving size has been adjusted!
Original recipe yields 4 servings
Nutrition per serving may change if servings are adjusted.
  • 16 fresh or frozen large shrimp (12 ounces)
  • ½ of a medium papaya, peeled, seeded, and chopped (1 cup)
  • 3 tablespoons honey
  • 1 teaspoon finely shredded lime peel
  • 2 tablespoons lime juice
  • ⅛ teaspoon cayenne pepper
  • Nonstick cooking spray
  • 6 tablespoons packaged instant mashed sweet potatoes
  • ¼ cup flaked coconut
  • ¼ cup all-purpose flour
  • 1 egg
  • 4 cups packaged European mixed salad greens


  • Prep

  • Ready In

  1. 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°F.
  2. 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.
  3. 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.
  4. 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.
  5. Bake for 7 to 10 minutes or until coating is golden brown and shrimp are opaque.
  6. Divide greens among four salad plates. Place four shrimp on greens on each plate. Serve with honey-papaya dipping sauce.

Nutrition information

  • Serving size: 4 shrimp with 1 cup greens
  • Per serving: 232 calories; 4 g fat(2 g sat); 2 g fiber; 35 g carbohydrates; 15 g protein; 59 mcg folate; 154 mg cholesterol; 21 g sugars; 1,380 IU vitamin A; 32 mg vitamin C; 75 mg calcium; 1 mg iron; 610 mg sodium; 289 mg potassium
  • Nutrition Bonus: Vitamin C (53% daily value), Vitamin A (28% dv)
  • Carbohydrate Servings:
  • Exchanges: 2 lean protein, 2 starch, 1 other carbohydrate

Reviews 0