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.

Diabetic Living Magazine
Source: Diabetic Living Magazine


Recipe Summary

25 mins
35 mins


Ingredient Checklist


Instructions Checklist
  • 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.

  • 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; protein 15.3g; carbohydrates 35.2g; dietary fiber 2.3g; sugars 21.2g; fat 3.9g; saturated fat 1.8g; cholesterol 153.7mg; vitamin a iu 1380.4IU; vitamin c 32.4mg; folate 59.1mcg; calcium 75mg; iron 1.4mg; magnesium 32.7mg; potassium 288.8mg; sodium 610mg.