This Recipe was made with

Gingersnap Gingersnap


For the sauce:

  • 3 tablespoons mango chutney
  • 5 tablespoons coconut milk
  • 2 teaspoons chopped fresh cilantro
  • 3 tablespoons chopped sweetened flake coconut
  • ½ teaspoon vanilla extract

For the Shrimp:

  • 2 cups Archway Ginger Snap crumbs
  • 2 teaspoons kosher salt
  • 12 large shrimp, peeled and de-veined
  • 1 egg white
  • 1/4 cup canola oil


  1. Combine all sauce ingredients in small bowl and whisk to combine.
  2. Refrigerate until ready to use.
  3. In a large zip top bag combine Ginger Snap crumbs and salt and shake to combine.
  4. In a medium bowl, combine shrimp and egg white and toss to coat. Toss shrimp, six at a time, in gingersnap crumbs and press crumbs on to shrimp to adhere if necessary.
  5. Set aside when coated and repeat procedure with remaining shrimp.
  6. Heat oil in a large nonstick skillet over medium high heat.
  7. Arrange shrimp in a single layer in pan and cook for two minutes on each side.
  8. Remove shrimp from oil and drain on a flattened brown paper bag.
  9. Serve with dipping sauce.