Coconut Shrimp With Mango Greek Yogurt Dip

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1 lb. shrimp (16 - 20 count) peeled and deveined

1 cup shredded coconut

2 tablespoons all-purpose flour

2 eggs

1/2 teaspoon grated ginger

1/2 teaspoon crushed garlic

Mango Stonyfield Farm Greek Yogurt Dip

1 cup Stonyfield Organic Plain Oikos Yogurt

1/2 cup pureed mango

1/4 cup honey

1 tablespoon chopped cilantro

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