Tropical Shrimp/Yogurt Dip

By Amy Larson

Gigi’s Crunchy Tropical Shrimp


2 c.  sweetened coconut, shredded

1 c. white bread crumbs

2 large egg whites

2 lbs. shrimp, tails on and peeled

1 ½ tsp. salt

1 Tbsp. black pepper

1 Tbsp. curry

½ Tbsp. powdered garlic

Lime wedges


•         Preheat oven to 375 degrees.

•         Grind coconut in food processor to a finer texture. In separate bowl, add bread crumbs, seasonings, and set aside.

•         Beat egg whites, then immerse shrimp in egg, followed by a coating of seasoning mixture.

•         Place shrimp on a pan coated with cooking spray, then bake for 10 minutes.

NOTE: My fun friend GiGi Rena has her fingers in a little bit of everything. She writes about the coffee, wine, and book industries, and is the CEO of a media company. She says she’s a “wanna-be” photographer and parent of two spoiled English bulldogs.  I know her as a person who has good taste in so many things, especially food.

Yogurt Curry Dip

Contributed by Jane Deal, Idaho Dairy Council


1/2 c. plain Greek yogurt

2 Tbsp. mayonnaise

1 tsp. curry powder

1 tsp. fresh lemon juice

1/4 tsp. salt

1/8 tsp. Chinese Five Spice seasoning (sold in some supermarkets and in Asian grocery stores)

1/8 tsp. garlic powder

pinch cayenne pepper

freshly ground black pepper


•         Whisk all ingredients together in a small mixing bowl until well combined.

•         Serve with sliced apples or other fresh fruit, and/or fresh vegetables like carrots and celery.

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Amy Story

About Amy Story

Amy Story is a food and adventure writer, artist, and art instructor. She makes her way through the state looking for good recipes and new friends, often found simultaneously.

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