The great thing about this recipe is that the shrimp are baked, not deep fried.
For over 27 years, Epicure has helped busy families put dinner on the table fast. We make it easy and affordable to cook delicious family favourites in 20 minutes or less. Our products are 100% gluten- and nut-free, and sugar and sodium-conscious—but they don't taste that way! Packed with flavour, on-trend, and featuring global faves, they make cooking dinner the easiest part of your day!
- Preheat oven to 425° F (220° C).
- In a mixing bowl, using Piano Wire Whisk, whisk together Mango Curry Dip Mix, sour cream, mayonnaise, and lemon juice.
- Spoon half prepared Mango Curry Dip into a large bowl. Add shrimp and, using your hands, mix to evenly coat.
- In a plastic bag, mix panko with coconut flakes and Mango Curry Dip Mix.
- Add one shrimp at a time to bag and shake to coat evenly. Place on Sheet Pan lined with Sheet Pan Liner. Discard any leftover coating. Repeat with remaining shrimp and panko. For a crispier crust, lightly spray shrimp with cooking oil.
- Roast in oven until coating is golden and crispy and shrimp are cooked, about 7–10 minutes. Dish up with remaining prepared Mango Curry Dip for dunking.
Per serving: Calories 140, Fat 9 g (Saturated 4.5 g, Trans 0 g), Cholesterol 65 mg, Sodium 400 mg, Carbohydrate 7 g (Fibre 2 g, Sugars 2 g), Protein 9 g.
8 - 10 servings
$1.45/serving
8 - 10 servings$1.45/servingFor over 27 years, Epicure has helped busy families put dinner on the table fast. We make it easy and affordable to cook delicious family favourites in 20 minutes or less. Our products are 100% gluten- and nut-free, and sugar and sodium-conscious—but they don't taste that way! Packed with flavour, on-trend, and featuring global faves, they make cooking dinner the easiest part of your day!
- Preheat oven to 425° F (220° C).
- In a mixing bowl, using Piano Wire Whisk, whisk together Mango Curry Dip Mix, sour cream, mayonnaise, and lemon juice.
- Spoon half prepared Mango Curry Dip into a large bowl. Add shrimp and, using your hands, mix to evenly coat.
- In a plastic bag, mix panko with coconut flakes and Mango Curry Dip Mix.
- Add one shrimp at a time to bag and shake to coat evenly. Place on Sheet Pan lined with Sheet Pan Liner. Discard any leftover coating. Repeat with remaining shrimp and panko. For a crispier crust, lightly spray shrimp with cooking oil.
- Roast in oven until coating is golden and crispy and shrimp are cooked, about 7–10 minutes. Dish up with remaining prepared Mango Curry Dip for dunking.
Per serving: Calories 140, Fat 9 g (Saturated 4.5 g, Trans 0 g), Cholesterol 65 mg, Sodium 400 mg, Carbohydrate 7 g (Fibre 2 g, Sugars 2 g), Protein 9 g.
